Layered cakes are such a labor of love, so they're only reserved for special occasions... like a fabulous friend's birthday! I've been super excited to share this Chocolate Coconut Cake with Coconut Frosting (made with cream cheese!) - it's almost too pretty to eat.
For my dear friend's birthday, she wanted a chocolate and coconut cake, and I asked, you mean German Chocolate? And she said no, just literally chocolate and coconut.

I searched and there wasn't really such a cake (despite it being a perfect combination of flavors). So I just had to invent a cake to fit it. I was inspired by gorgeous wedding cake styling - fresh flowers and textured coconut flakes to cover up any frosting imperfections hehe. This cake reminds me of her - classy, feminine, with lots of white (her go to color).

Chocolate Coconut Cake with Coconut Frosting

Ingredients
CHOCOLATE CAKE
homemade recipe or 1 boxed mix

COCONUT CUSTARD
1 cup coconut milk
1 cup heavy cream (1/2 cup + 1/2 cup)
4 large egg yolks
1/4 cup granulated sugar + additional 3 tablespoons granulated sugar
3 tablespoons cornstarch
1/2 teaspoon vanilla extract

COCONUT CREAM CHEESE FROSTING
1 (8 ounce) package cream cheese
softened 1/2 cup salted butter (if unsalted at 1/4 teaspoon salt)
3 cups confectioner's sugar
2-3 tablespoons coconut milk
unsweetened coconut flakes

Directions
CHOCOLATE CAKE
Prepare your chocolate cake in two 6 inch pans. Let cool and level your cake so they stack evenly

COCONUT CUSTARD
In a medium saucepan and combine coconut milk and 1/2 cup of heavy cream, and bring to a simmer. In another bowl, whisk egg yolks, sugar and cornstarch. Slowly pour the warm milk into the egg mixture, stirring frequently, to temper the eggs.  Pour the mixture back into the saucepan over medium heat; bring to a boil, whisking constantly, until thickened. Add vanilla extract. Cool to room temperature then chill at least an hour in the refrigerator.

While custard is chilling, make the whipped cream. Beat the other 1/2 cup of heavy cream and 3 tablespoons of sugar in a cold bowl until stiff peaks form. Once the custard is chilled, gently fold the whipped cream with the custard. Let it chill in the refrigerator until assembly.

COCONUT CREAM CHEESE FROSTING
Beat together the cream cheese and butter (with salt if added) in a bowl. Slowly add the confectioners' sugar, one cup at a time and coconut milk. Add vanilla extract. Continue beating until mixture is smooth. Add additional confectioners' sugar (to thicken) or coconut milk (to thin) as needed for the right consistency.

ASSEMBLY
Take one layer of cake, and spread coconut custard on top. Cover with the second layer of cake. Frost the top and sides with your coconut frosting thinly to make the "crumb coat" (the base for your frosting). Refrigerate for 1 hour for the frosting to harden. After, frost the cake on top of the crumb coat. Chill in the refrigerator for another hour. Press the coconut flakes all over the cake. Top with flowers if desired. Chill before serving. Enjoy!