Ingredients
Method
- Preheat the oven to 350°F (175°C). Spray two 9-inch round cake pans with non-stick baking spray.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Add buttermilk, vanilla extract, and vegetable oil to the dry ingredients. Whisk just until combined.
- Add the eggs one at a time, whisking well after each addition.
- Carefully whisk in the boiling water. The batter will be thin, but this is expected.
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
- In a stand mixer or using a handheld mixer, beat the butter on medium-high speed for 1-1½ minutes until smooth.
- Reduce the mixer speed to medium-low and add the vanilla extract and cocoa powder. Mix until fully combined.
- Gradually add the powdered sugar, one cup at a time, alternating with the milk. Beat well after each addition until the frosting is smooth and fluffy.
- In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and salt. Stir in the shredded coconut until fully coated.
- Carefully slice the cooled cakes in half horizontally using a serrated knife or cake leveler.
- Place the bottom layer of cake on a cake board or serving plate. Spread ⅓ of the coconut filling evenly over the surface.
- Place the second layer of cake on top and repeat the process with the remaining coconut filling. The top layer will not have coconut.
- Spread a thin layer of frosting over the entire cake to seal the coconut filling. Chill for 30 minutes.
- After chilling, spread a thicker layer of frosting over the top and sides of the cake. Finish smoothing it out.
- Chill the cake in the refrigerator until ready to serve.
Nutrition
Notes
This cake is a delightful twist on the classic candy bar, perfect for any occasion. It’s a crowd-pleaser with layers of moist chocolate cake and a sweet coconut filling.