Ingredients:

  • 2 cups (250g) All-purpose flour
  • 2 cups (400g) Granulated sugar
  • 3/4 cup (75g) Dutch-processed cocoa powder
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Sea salt
  • 1 cup (240ml) Whole milk, room temperature
  • 1/2 cup (120ml) Vegetable oil
  • 2 Large eggs
  • 1 tsp Pure vanilla extract
  • 1 cup (240ml) Boiling water
  • 14 oz (400g) Sweetened shredded coconut
  • 14 oz (400ml) Sweetened condensed milk
  • 1 cup (170g) Semi-sweet chocolate chips
  • 1/2 cup (120ml) Heavy whipping cream

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Combine Dry Ingredients: Whisk 2 cups flour, 2 cups sugar, 3/4 cup cocoa, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt. Note: Sifting the cocoa prevents bitter pockets.
  3. Mix Wet Ingredients: Beat 2 eggs with 1 cup milk, 1/2 cup oil, and 1 tsp vanilla until pale and slightly frothy.
  4. Incorporate Dry to Wet: Gradually add the flour mixture to the wet ingredients, stirring just until no large white streaks remain.
  5. The Bloom Phase: Pour in 1 cup boiling water and whisk gently. The batter will be very thin and bubbling.
  6. The Initial Bake: Pour into the pan and bake 35 minutes until a toothpick comes out with only a few moist crumbs.
  7. Prepare Coconut Layer: While the cake cools, stir 14 oz shredded coconut and 14 oz condensed milk until fully saturated.
  8. Layer the Center: Spread the coconut mixture over the cooled cake until the surface is completely white and even.
  9. Create the Ganache: Heat 1/2 cup heavy cream until simmering, pour over 1 cup chocolate chips, and let sit for 5 minutes.
  10. The Final Pour: Whisk the ganache until silky and pour over the coconut layer, tilting the pan to cover the edges.