This Chocolate & Coconut Truffle Cake is a rich and indulgent dessert featuring moist chocolate layers, a silky chocolate truffle and coconut cream filling, and a delicate topping of shredded coconut. I love how the bitterness of the dark chocolate pairs perfectly with the sweetness of the coconut. The texture is incredibly soft and creamy, and the cake becomes even more flavorful after chilling overnight. Whether I’m making it for a special celebration or just as a weekend treat, this cake always turns out to be a showstopper.

Why You’ll Love This Recipe

I love how easy and satisfying this recipe is. The cake layers are deeply chocolatey but not overly sweet, and they stay soft thanks to the buttermilk and oil. The truffle cream is what really takes it over the top—it’s luscious, smooth, and filled with coconut for added flavor and texture. This recipe also gives me flexibility in how I decorate the cake, whether I go for ganache, chocolate chips, or keep it simple with a dusting of shredded coconut. Plus, it’s make-ahead friendly, which is a lifesaver when I’m planning ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Cake:
• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1½ cups granulated sugar
• 1 cup buttermilk (or 1 cup whole milk mixed with 1 teaspoon lemon juice or vinegar)
• ¾ cup vegetable oil (such as sunflower or canola oil)
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract

For The Truffle Cream Filling:
• 200 grams dark chocolate, chopped (about 7 ounces)
• 200 milliliters heavy cream (around ¾ cup plus 1 tablespoon)
• ½ cup finely grated or desiccated coconut
• 2 tablespoons unsalted butter

For The Topping:
• Shredded coconut, for garnish
• Optional: Chocolate chips or chocolate ganache for additional topping

Directions

Step 1: Prepare The Cake Layers

1. I begin by preheating the oven to 175°C (350°F). I grease two round cake pans (22 to 24 cm in diameter) and line the bottoms with parchment paper to prevent sticking.

2. In a large mixing bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and granulated sugar until everything is evenly combined.

3. In a separate bowl, I mix the buttermilk (or milk and lemon juice), vegetable oil, eggs, and vanilla extract. I make sure the eggs are at room temperature for a smoother batter.

4. I pour the wet ingredients into the dry ingredients and mix gently with a spatula or electric mixer until the batter is smooth and lump-free.

5. I divide the batter evenly between the prepared pans and bake them in the preheated oven for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

6. Once baked, I remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Make The Truffle Cream Filling

1. In a small saucepan, I heat the heavy cream over medium heat until it’s steaming but not boiling.

2. I remove it from the heat and add the chopped dark chocolate. I stir gently until the chocolate is fully melted and smooth.

3. I then add the butter and grated coconut to the mixture and stir until everything is fully incorporated and the cream becomes thick and glossy.

4. I let the truffle cream cool to room temperature before using it to assemble the cake. If I need to speed things up, I place it in the refrigerator for 10 to 15 minutes, but I stir it occasionally to keep the texture smooth.

Step 3: Assemble The Cake

1. Once the cake layers are completely cool, I place one layer on a serving plate or cake board.

2. I spread a thick, even layer of the truffle cream over the first layer using a spatula.

3. I gently place the second cake layer on top and use the remaining truffle cream to cover the top and sides of the cake.

4. I sprinkle shredded coconut over the top for a beautiful, snowy finish. If I’m feeling extra fancy, I might also add chocolate chips or a drizzle of ganache for extra richness.

Servings And Timing

This recipe serves 10 to 12 people. It takes about 25 minutes to prepare the batter and filling, 30 to 35 minutes to bake, and another 30 minutes for cooling and assembly. Altogether, I usually plan for about 1 hour and 30 minutes to complete the entire cake from start to finish.

Variations

When I want to change up the flavor, I sometimes replace the dark chocolate with milk chocolate for a sweeter, creamier result. For added texture, I mix chopped toasted almonds or hazelnuts into the truffle cream. I’ve also tried brushing the cake layers with a bit of coffee syrup before filling, which adds depth and enhances the chocolate flavor. For a fruity version, I spread a thin layer of raspberry or cherry jam between the layers before adding the truffle cream.

Storage/Reheating

I store this cake in the refrigerator in an airtight container or covered with plastic wrap. It stays fresh for up to 5 days. The flavors actually improve after a day as the cream sets and the coconut intensifies. When I’m ready to serve it, I let it sit at room temperature for about 15 to 20 minutes so the cream softens. I don’t recommend reheating it in the microwave, as the cream can become oily or separate.

FAQs

Can I Make This Cake Ahead Of Time?

Yes, I often bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature or in the refrigerator. The truffle cream can also be made ahead and stored in the fridge until ready to assemble.

How Can I Make It Dairy-Free?

To make a dairy-free version, I use plant-based milk (such as almond or soy) with vinegar in place of buttermilk, and I substitute the cream, butter, and chocolate with dairy-free alternatives.

What If I Don’t Have Buttermilk?

I make a quick buttermilk substitute by mixing 1 cup of whole milk with 1 teaspoon of lemon juice or vinegar. I let it sit for 5 to 10 minutes before using.

Can I Freeze This Cake?

Yes, I can freeze the assembled cake or individual slices. I wrap them tightly in plastic wrap and aluminum foil, then store them in the freezer for up to one month. I let them thaw in the refrigerator overnight before serving.

What Type Of Coconut Should I Use?

I prefer using finely grated or desiccated coconut for the truffle cream so it blends smoothly. For the topping, I use shredded coconut for a light, decorative texture.

Conclusion

This Chocolate & Coconut Truffle Cake has everything I look for in a dessert—moist, rich cake layers, a smooth and decadent filling, and just the right amount of coconut to balance the chocolate. It’s simple enough to make without any fancy tools but impressive enough to serve on special occasions. After trying it once, I always find myself coming back to this recipe when I want something delicious, comforting, and full of flavor.