Delightful and Easy Prestige Cake

Prep Time

20 minutes

Cook Time

35 minutes

Total Time

55 minutes

Servings

Yield

1 cake

Calories

Approximately 450 calories

The Prestige Cake is a heavenly creation that marries the richness of chocolate with the exotic sweetness of coconut. This dessert features a moist, fluffy chocolate cake layered with a velvety coconut filling and enveloped in a glossy chocolate ganache. Every bite is a testament to the perfect harmony of flavors, making it an irresistible treat for any occasion. The coconut filling, made from shredded coconut and condensed milk, offers a creamy texture and tropical sweetness that beautifully contrasts with the deep, cocoa-rich layers of the cake. Topped with a smooth chocolate ganache that melts in your mouth, this cake is not only a feast for the taste buds but also a sight to behold. Whether you’re a seasoned baker or new to the kitchen, this Prestige Cake recipe promises a straightforward preparation process for a dessert that’s sure to impress.

Ingredients

For the Cake:

1 and 3/4 cups of all-purpose flour
2 cups of sugar
3/4 cup of unsweetened cocoa powder
2 teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 eggs
1 cup of buttermilk
1/2 cup of vegetable oil
2 teaspoons of vanilla extract
1 cup of hot water

For the Coconut Filling:

1 can (14 oz) of sweetened condensed milk
2 cups of shredded coconut
1/2 cup of cream

For the Ganache:

1 cup of heavy cream
8 ounces of semi-sweet chocolate, chopped

Instructions

Cake Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix the flour, sugar, cocoa, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla; beat until smooth. Stir in hot water until well combined. Pour batter into prepared pans. Bake for 30-35 minutes. Cool on wire racks.
Coconut Filling: In a bowl, mix the sweetened condensed milk, shredded coconut, and cream until well combined. Once the cakes have cooled, spread this filling over the first layer, then top with the second cake layer.
Ganache: Heat the heavy cream until it begins to simmer. Pour over the chopped chocolate and let sit for a few minutes, then stir until smooth. Pour the ganache over the cake, spreading it to cover the entire surface.
Chill the cake in the refrigerator for at least 1 hour before serving to set the ganache.

Tips & Tricks

For an even richer coconut flavor in the filling, add a teaspoon of coconut extract.
Ensure the cake layers are completely cool before adding the filling to prevent it from melting into the cake.
If the ganache is too thick to pour, gently reheat it or add a bit more cream to achieve the desired consistency.

Mise en Place

Ingredients

Utensils

All-purpose flour
Sugar
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Eggs
Buttermilk
Vegetable oil
Vanilla extract
Hot water
Sweetened condensed milk
Shredded coconut
Cream
Heavy cream
Semi-sweet chocolate

Large bowl
9-inch round cake pans
Wire rack
Mixing bowl
Saucepan (for ganache)

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