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Chocolate Coconut Cookie Cake
This Chocolate Coconut Cookie Cake is a delicious layered dessert with homemade ganache and caramel filling.
Ingredients
  • subheading: Ingredients for Cake:
  • 1 ¼ cups, plus 2 tablespoons all-purpose flour
  • 1 cup, minus 1 tablespoons granulated sugar
  • ⅓ cup, plus 2 tablespoons dark cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup buttermilk, at room temperature
  • ¼ cup vegetable oil
  • 2 large eggs, at room temperature
  • ½ teaspoon pure vanilla extract
  • ½ cup hot water
  •  
  • subheading: Ingredients for Chocolate Ganache:
  • 1 cup dark or semi-sweet chocolate chips
  • ½ cup heavy whipping cream
  •  
  • subheading: Ingredients for Shortbread Cookie Crumbs:
  • ¼ cup granulated sugar
  • ¾ cup unsalted butter, room temperature
  • 2 cups all-purpose flour
  •  
  • subheading: Ingredients for Shortbread Cookie Frosting:
  • 1 ¼ cups shortbread cookie crumbs
  • ½ cup milk
  • 1 teaspoon kosher salt
  • 6 tablespoons butter, at room temperature
  • 1 ½ cups powdered sugar
  •  
  • subheading: Ingredients for Toasted Coconut Caramel Filling:
  • 1 cup granulated sugar
  • 8 tablespoons water
  • 2 teaspoons corn syrup
  • ⅔ cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons kosher salt
  • 14 oz. bag of sweetened shredded coconut
Note: Ingredients may have been altered from the original.
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