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Coconut Crunch Cake.

Coconut Crunch Cake with Chocolate Ganache

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 90
  • Yield: 8 wedges 1x
  • Category: Cake
  • Method: Bake
  • Cuisine: American


This Coconut Crunch Cake is so delicious and tastes like a Coconut Macaroon drizzled with chocolate ganache. You will make this recipe time after time and it’s an excellent dessert for a special gathering!


Units Scale

For the Cake

  • 1 1/2 cups all purpose flour, plus more for dusting pan
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces cream of coconut ( measured correctly, see notes below).
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup coconut oil (measured correctly, see notes below).
  • 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs, room temperature

For the Topping

  • 2 large egg whites
  • Pinch of salt
  • 1 can sweetened condensed milk, 14 ounce
  • 1 teaspoon pure vanilla extract
  • 3 cups sweetened shredded coconut, pulsed a few times in a blender.

For the Chocolate Ganache

  • 1/4 cup sugar
  • 1/3 cup heavy whipping cream
  • 4 ounces bittersweet chocolate chopped or chocolate chips (I used Ghirardelli 60% cacao).
  • 2 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract


  1. Preheat oven to 350 degrees.
  2. Butter and flour a 10-inch springform pan.

For the Cake

  1. In a medium bowl, whisk together the flour, baking soda, baking powder and salt and set aside.
  2. In a large measuring cup or medium bowl, whisk together the cream of coconut and vanilla and set aside.
  3. Add the coconut oil and butter to a large mixing bowl. Using an electric mixer, mix the mixture on low for about 1 minute, then on medium high until smooth, about 1 minute. Slowly add the sugar and beat for 3-5 minutes on medium high until mixture is pale and fluffy. Add eggs one at a time mixing well after each addition, and scraping down the sides of mixing bowl as needed. With mixer on low, add the flour mixture in 3 batches, alternating with 2 batches of the cream of coconut mixture. Mix just until incorporated. Do not over mix. Spread the batter evenly in the prepared springform pan.

For the Topping

  1. Using the whisk attachment, if using a stand mixer, whisk the egg whites and salt until frothy, about 1 minute. Stir in the milk and vanilla, then fold in the coconut.
  2. Dollop spoonfuls of the topping over the cake batter. Using an offset spatula, carefully spread the topping in an even layer.
  3. Place cake on a rimmed cookie sheet and bake until a toothpick inserted into the center comes out with moist crumbs, about 1 hour. If cake begins to brown too quickly on top, cover it with a tent of foil.
  4. Transfer cake to a wire rack. Allow to set for about 5 minutes. Run a sharp knife around edges and release and remove the outside ring of the springform pan. Allow cake to completely cool on the wire rack.

For the Chocolate Ganache

  1. Add the sugar and heavy cream to a small saucepan. Heat over medium heat, stirring constantly until sugar has dissolved and mixture is very hot, but NOT boiling. Remove from heat.
  2. Add the chocolate and butter and allow to set for about 3 minutes. Stir until smooth and add vanilla. Stir to mix.

To Serve

  1. Slice cake into wedges. Drizzle chocolate ganache over each piece and spoon a small puddle of chocolate beside each piece if desired.
  2. Store in an airtight container. Cake will stay fresh for up to 5 days.



  • Serving Size: 10
  • Calories: 11063
  • Sugar: 517.8 g
  • Sodium: 5645.8 mg
  • Fat: 347.9 g
  • Saturated Fat: 251.6 g
  • Trans Fat: 0.6 g
  • Carbohydrates: 653.4 g
  • Fiber: 26.8 g
  • Protein: 102.1 g
  • Cholesterol: 921.7 mg

Keywords: coconut, coconut cake, coconut desserts, spring desserts, Easter desserts, desserts,