Coconut Filling & Chocolate-Coconut Frosting
This indulgent Brazilian-inspired duo pairs a rich, creamy coconut filling with a luscious chocolate-coconut frosting. It transforms any layered cake into a show-stopping tropical celebration dessert.
🛒 Ingredients
14 servings
- — Coconut filling:
- 100 g (3½ oz) desiccated coconut
- 1 can (14 oz / 395 g) sweetened condensed milk
- 300 g (1½ cups) granulated sugar
- 1 tsp margarine
- 200 ml (¾ cup) heavy cream
- — Chocolate-coconut frosting:
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 tsp margarine
- 30 g (3 tbsp) unsweetened cocoa powder
- 50 g (½ cup) desiccated coconut
- Shredded coconut for garnish
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Directions
- 1
Make the filling: in a saucepan over medium heat, combine the shredded coconut, condensed milk, sugar and margarine. Stir constantly until the mixture pulls cleanly away from the bottom of the pan.
- 2
Remove from heat, stir in the heavy cream and let cool completely at room temperature with plastic wrap pressed directly onto the surface.
- 3
Make the frosting: in a saucepan over low heat, combine condensed milk, margarine and cocoa powder. Stir continuously until you reach a smooth, ganache-like consistency.
- 4
Remove from heat and fold in the shredded coconut until fully incorporated.
- 5
Spread the cooled coconut filling evenly between the cake layers.
- 6
Cover the top and sides of the cake with the chocolate-coconut frosting.
- 7
Finish with a generous sprinkle of shredded coconut and serve.
💡 Chef's Tip
For a more intense tropical flavour, swap half the heavy cream for coconut cream. The frosting keeps well for up to 3 days in the fridge — warm it gently before using.
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