Published: February 13, 2018 · Modified: January 23, 2024 by Cindy Gibbs

This Coconut Crunch Cake is moist and delicious and tastes like a huge coconut macaroon drizzled with chocolate ganache. You will make this recipe time after time and it’s an excellent dessert for your Easter dessert table or any occasion!

Coconut Crunch Cake.

If you love coconut, you’re going to be in love with this Coconut Crunch Cake. Imagine biting into a giant chewy coconut macaroon drizzled in the best ever chocolate ganache.

If coconut desserts takes your mind to thoughts of Spring and Easter, you’re not alone. Coconut always seems to make me think of spring flowers, sunshiny days and Easter.

As you already know, I post many of my own recipes, but I also love to test other recipes by making and taste testing them.  When I ran across this recipe from Martha Stewart, it looked so yummy that I just had to try it, and it only took one bite for me to give this cake a five star rating. 

Ingredients needed for this recipe

Sweetened Flaked Coconut: For the best flavor and texture, use sweetened flaked coconut, not unsweetened. Also, in this recipe, we pulsed the coconut a few times in a blender. Some brands of coconut have longer shreds of coconut than others. If your coconut has longer shreds of coconut than you prefer, simply pulse it a blender a few times.

Granulated Sugar: Don’t adjust the amount of sugar in this recipe. Sugar isn’t used simply for sweetening baked goods. It also contributes to making baked goods moist and tender.

Bittersweet Chocolate: I prefer to use high quality chocolate like Ghirardelli, 60% cacao. I prefer the baking bars, but if I’m out of baking bars I’ll use chocolate chips, also Ghirardelli.

Eggs: Eggs provide structure and hold things together. Don’t reduce the amount in the recipe. Use room temperature eggs.

Butter: Always use unsalted butter when baking. Salt will always be added in with the other ingredients. Always make sure it’s at room temperature.

Heavy Whipping Cream: Make sure to use heavy whipping cream. It has more butter fat than regular whipping cream and of course more tasty.

Cream of Coconut: Adds flavor and moistness. Blend the cream of coconut until smooth before measuring it. I shake the container vigorously a few times to blend it, then I measure it and blend it a little more with a spoon.

Coconut Oil: Coconut adds flavor and moistness. Make sure to measure the coconut oil in its solid state. Do not melt it. Use unrefined coconut oil for more coconut flavor or refined for a little less coconut flavor.

Sweetened Condensed Milk: Make sure to use this instead of evaporated milk. They are different. This milk is sweetened and thicker than evaporated milk.

Pure Vanilla Extract: Use pure vanilla extract, not imitation for the best flavor in all your baked goods. We aren’t using very much in this recipe, as we want the coconut flavor to shine through.

Baking Soda & Baking Powder: These are the leavening agents in this recipe. Make sure they’re not expired, or they won’t do their job. If you want to know how to check them click here.

How to make coconut crunch cake

The Cake Batter

  1. In a medium bowl, whisk together the flour, baking soda, baking powder and salt and set aside.
  2. In a large measuring cup or medium bowl, whisk together the cream of coconut and vanilla and set aside. Add the coconut oil and butter to a large mixing bowl. Using an electric mixer, mix the mixture on low for about 1 minute, then on medium high until smooth, about 1 minute.
  3. Slowly add the sugar and beat for 3-5 minutes on medium high until mixture is pale and fluffy.
  4. Add eggs one at a time mixing well after each addition, and scraping down the sides of mixing bowl as needed. With mixer on low, add the flour mixture in 3 batches, alternating with 2 batches of the cream of coconut mixture. Mix just until incorporated. Do not over mix.
  5. Spread the batter evenly in the prepared springform pan.

The Topping

  1. Using the whisk attachment of a stand mixer, (or use a hand mixer), whisk the egg whites and salt on medium-ow speed until frothy, about 1 minute. Stir in the milk and vanilla, then fold in the coconut.
  2. Dollop spoonfuls of the topping over the cake batter. Using an offset spatula or rubber spatula, carefully spread the topping in an even layer.

To Bake

Place cake on a rimmed cookie sheet and bake until a toothpick inserted into the center comes out with moist crumbs, about 1 hour. If cake begins to brown too quickly on top, cover it with a tent of foil.

Coconut Crunch Cake.
Coconut Crunch Cake.

The Chocolate Ganache

  1. Add the sugar and heavy cream to a small saucepan. Heat over medium heat, stirring constantly until sugar has dissolved and mixture is very hot, but NOT boiling. Remove from heat.
  2. Add the chocolate and butter and allow to set for about 3 minutes. Whisk until smooth and whisk in the vanilla.

Pro Tips

  • Make sure to measure the coconut oil in its solid state. Do not melt it, or you will end up using too much. This will result in a soggy cake.
  • Mix the cream of coconut until it’s smooth before measuring it. It will be separated in the can or bottle. I shake it vigorously, then I blend it with a spoon before measuring it. It usually comes in a squeeze bottle or can.
Coconut Crunch Cake.

You might also like these coconut recipes…

Coconut Cream Pie

Pineapple Coconut Cake

Coconut White Chocolate Cheesecake

If you make this recipe please rate it, and leave a comment on how you liked it. I love to get your feedback! 🙂

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Coconut Crunch Cake.

Coconut Crunch Cake with Chocolate Ganache

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 90
  • Yield: 8 wedges 1x
  • Category: Cake
  • Method: Bake
  • Cuisine: American

Description

This Coconut Crunch Cake is so delicious and tastes like a Coconut Macaroon drizzled with chocolate ganache. You will make this recipe time after time and it’s an excellent dessert for a special gathering!


Ingredients

Units Scale

For the Cake

  • 1 1/2 cups all purpose flour, plus more for dusting pan
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces cream of coconut ( measured correctly, see notes below).
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup coconut oil (measured correctly, see notes below).
  • 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs, room temperature

For the Topping

  • 2 large egg whites
  • Pinch of salt
  • 1 can sweetened condensed milk, 14 ounce
  • 1 teaspoon pure vanilla extract
  • 3 cups sweetened shredded coconut, pulsed a few times in a blender.

For the Chocolate Ganache

  • 1/4 cup sugar
  • 1/3 cup heavy whipping cream
  • 4 ounces bittersweet chocolate chopped or chocolate chips (I used Ghirardelli 60% cacao).
  • 2 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract


Instructions

  1. Preheat oven to 350 degrees.
  2. Butter and flour a 10-inch springform pan.

For the Cake

  1. In a medium bowl, whisk together the flour, baking soda, baking powder and salt and set aside.
  2. In a large measuring cup or medium bowl, whisk together the cream of coconut and vanilla and set aside.
  3. Add the coconut oil and butter to a large mixing bowl. Using an electric mixer, mix the mixture on low for about 1 minute, then on medium high until smooth, about 1 minute. Slowly add the sugar and beat for 3-5 minutes on medium high until mixture is pale and fluffy. Add eggs one at a time mixing well after each addition, and scraping down the sides of mixing bowl as needed. With mixer on low, add the flour mixture in 3 batches, alternating with 2 batches of the cream of coconut mixture. Mix just until incorporated. Do not over mix. Spread the batter evenly in the prepared springform pan.

For the Topping

  1. Using the whisk attachment, if using a stand mixer, whisk the egg whites and salt until frothy, about 1 minute. Stir in the milk and vanilla, then fold in the coconut.
  2. Dollop spoonfuls of the topping over the cake batter. Using an offset spatula, carefully spread the topping in an even layer.
  3. Place cake on a rimmed cookie sheet and bake until a toothpick inserted into the center comes out with moist crumbs, about 1 hour. If cake begins to brown too quickly on top, cover it with a tent of foil.
  4. Transfer cake to a wire rack. Allow to set for about 5 minutes. Run a sharp knife around edges and release and remove the outside ring of the springform pan. Allow cake to completely cool on the wire rack.

For the Chocolate Ganache

  1. Add the sugar and heavy cream to a small saucepan. Heat over medium heat, stirring constantly until sugar has dissolved and mixture is very hot, but NOT boiling. Remove from heat.
  2. Add the chocolate and butter and allow to set for about 3 minutes. Stir until smooth and add vanilla. Stir to mix.

To Serve

  1. Slice cake into wedges. Drizzle chocolate ganache over each piece and spoon a small puddle of chocolate beside each piece if desired.
  2. Store in an airtight container. Cake will stay fresh for up to 5 days.

Notes

Nutrition

  • Serving Size: 10
  • Calories: 11063
  • Sugar: 517.8 g
  • Sodium: 5645.8 mg
  • Fat: 347.9 g
  • Saturated Fat: 251.6 g
  • Trans Fat: 0.6 g
  • Carbohydrates: 653.4 g
  • Fiber: 26.8 g
  • Protein: 102.1 g
  • Cholesterol: 921.7 mg