After the cake has baked, I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. While it cools, I prepare the coconut filling by mixing together the sweetened condensed milk, shredded coconut, and a splash of vanilla extract in a bowl. When the cake is cool, I carefully slice it in half horizontally and spread the coconut mixture evenly over the bottom layer before placing the top layer back on.
Now it’s time for the glaze! In a saucepan, I melt the chocolate chips and butter over low heat until smooth and creamy. I can’t help but steal a little taste—it’s divine! After taking it off the heat, I whip the heavy cream until soft peaks form, then gently fold it into the melted chocolate mixture. This luscious glaze gets spread over the entire cake, bringing everything together beautifully. The final touch is letting the cake set in the refrigerator for at least an hour before slicing.
Pro Tips for Best Results
I’ve tested this cake a few different ways, and I’ve found that using fresh, high-quality chocolate chips really makes a difference in flavor. It elevates the entire dessert! Also, don’t skip the chilling step—allowing it to set in the fridge not only helps the glaze firm up, but it also enhances the flavors as they meld together beautifully over time.
When it comes to the coconut filling, if you prefer a more intense coconut flavor, feel free to add a teaspoon of coconut extract to the mixture. I did this once, and it was like a tropical escape in every bite—so delicious! Lastly, I recommend letting the cake rest for at least 30 minutes out of the fridge before serving, as the flavors shine brightest at room temperature.
Common Mistakes to Avoid
One mistake I made the first time I made this cake was not properly greasing the pan. Trust me, watching your beautifully baked cake stick to the bottom is heartbreaking! Make sure to use either non-stick spray or line the bottom with parchment paper for easy removal. (See the next page below to continue…)