Chocolate Cake with Creamy Coconut Filling — Ready in Just a Few Minutes

Introduction

This Chocolate Coconut Cake is a tropical twist on classic chocolate cake — featuring a soft, moist cocoa sponge and a rich, creamy coconut filling. The contrast of deep chocolate flavor with sweet coconut cream makes it absolutely irresistible.
Best part? You can whip it up quickly — great for last-minute desserts, parties, or sweet cravings after dinner.

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Ingredients

 For the Chocolate Cake Batter:

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• ¾ cup sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 large egg

• ½ cup milk (or coconut milk for extra flavor)

• ¼ cup vegetable oil (or melted butter)

• ½ tsp vanilla extract

• ½ cup hot water or hot coffee (for deeper chocolate flavor)

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 For the Creamy Coconut Filling:

• 1 cup shredded coconut (sweetened or unsweetened)

• ½ cup condensed milk

• ¼ cup heavy cream (or coconut cream)

• 1 tbsp butter

• ½ tsp vanilla extract

• A pinch of salt

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 For the Chocolate Glaze (Optional but heavenly!):

• ½ cup dark or milk chocolate chips

• 2 tbsp heavy cream or milk

• ½ tbsp butter

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Instructions

1. Make the Coconut Filling First

1. In a small saucepan, combine shredded coconut, condensed milk, cream, butter, vanilla, and salt.

2. Cook on low heat for about 5 minutes, stirring constantly until it thickens slightly and becomes creamy.

3. Set aside to cool while you make the cake.

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2. Prepare the Chocolate Cake Batter

1. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

2. Add egg, milk, oil, and vanilla. Mix until smooth and well combined.

3. Slowly pour in hot water or coffee while whisking. The batter will be thin — that’s normal; it makes the cake moist!

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3. Combine and Cook (Choose Your Method)

Option A – Microwave (Fastest):

1. Grease a microwave-safe bowl or mug with butter or oil.

2. Pour half of the cake batter, then spoon in some coconut filling in the center.

3. Cover with the remaining batter.

4. Microwave on high for 2–3 minutes (time may vary by microwave) until set and springy.

5. Let cool for a minute before adding glaze or serving.

Option B – Oven-Baked (More Traditional):

1. Preheat oven to 350°F (175°C).

2. Grease and line a small round baking pan (6–8 inch).

3. Pour half the batter into the pan, add a layer of the coconut filling, then top with the rest of the batter.

4. Bake for 25–30 minutes, or until a toothpick comes out clean.

5. Cool slightly before glazing or slicing.

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4. Prepare the Chocolate Glaze (Optional but Recommended!)

1. In a small microwave-safe bowl, combine chocolate chips, cream, and butter.

2. Microwave in 20-second intervals, stirring until smooth and glossy.

3. Pour or drizzle over the warm cake.

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5. Serve and Enjoy

Slice and serve warm for a molten, creamy center — or refrigerate for a chilled, truffle-like texture.
Garnish with toasted coconut flakes, chocolate shavings, or a dusting of cocoa powder.

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Chef’s Tips

• Use coconut cream instead of heavy cream for a stronger coconut flavor.

• Add a pinch of instant coffee powder to the batter to enhance the chocolate taste.

• Make it extra indulgent: drizzle caramel sauce or Nutella on top before serving.

• Can be stored in the refrigerator for up to 3 days — just warm slightly before serving.

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Quick Microwave Version (1 Mug Cake Style)

If you’re making just one serving:

• Use ¼ of all ingredients, layer in a large mug (cake + coconut + cake), and microwave 1.5–2 minutes.

• Top with glaze or a scoop of vanilla ice cream for a quick dessert fix.