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Coconut-Macaroon Chocolate Layer Cake
Coconut-Macaroon Chocolate Layer Cake
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Prep Time:
35 minutes
Total Time:
3 hours 25 minutes
Indulgent Coconut-Macaroon Chocolate Layer Cake - a stunning celebration centerpiece with chocolate cake, marshmallow buttercream, toasted coconut flakes, and glossy ganache.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, oil and eggs called for on cake mix box
  • 1 box (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix (dry)
  • 1 jar (7 oz) Kraft Jet Puffed marshmallow creme (1 1/2 cups)
  • 1 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1 to 2 tablespoons milk
  • 2 1/4 cups powdered sugar
  • 1 cup large flaked coconut, toasted
  • 3/4 cup dark chocolate chips
  • 1/2 cup heavy whipping cream
Instructions:
  • Preheat your oven to 350°F (or 325°F for dark or nonstick pans) and generously spray the bottoms and sides of two 9-inch round cake pans with cooking spray.
  • In a spacious bowl, use an electric mixer on medium speed to beat the Cake ingredients for 2 minutes, making sure to scrape the bowl occasionally. Then, divide the mixture evenly between the pans.
  • Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then remove from pans and transfer to cooling racks. Let cool completely for about 1 hour.
  • In a large bowl, whip together marshmallow creme, softened butter, vanilla, and 1 tablespoon of milk using an electric mixer until smooth. Add powdered sugar and continue beating until light and fluffy. Adjust consistency by adding a few drops of milk as needed.
  • Place the first cake layer on a serving plate. Spread 3/4 cup of frosting on top, then add the second cake layer. Frost the top with a thin layer of frosting, and spread the rest of the frosting around the sides. Press coconut onto the sides of the cake. Refrigerate as you make the chocolate ganache.
  • In a small microwave-safe bowl, heat chocolate chips and whipping cream on High for 30 to 50 seconds; stir. Microwave in 10-second intervals until the chips can be stirred smooth. Let the mixture sit at room temperature for 20 to 25 minutes, stirring occasionally, until slightly thickened but still pourable. Drizzle chocolate over the cake, allowing some to run down the sides. Chill the cake in the refrigerator for about 30 minutes until the chocolate sets. Before slicing, let the cake sit at room temperature for 15 minutes if refrigerated for longer than 30 minutes. Keep stored in the refrigerator with a loose cover.

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