A rich and indulgent dessert that layers fudgy brownie, creamy coconut filling, and velvety vanilla buttercream, all topped with a luscious chocolate ganache.
Ingredients:
For the Brownie Layers:
• 8 large eggs
• 3 cups sugar
• 16 ounces melted butter
• 1½ cups cocoa powder, sifted
• 1 teaspoon vanilla extract
• 1¼ cups flour, sifted
• ½ teaspoon kosher salt
• 1 teaspoon baking powder
For the Coconut Filling:
• 1 cup walnuts, finely ground in a food processor
• 1½ cups unsweetened or sweetened coconut flakes
• 1 cup heavy cream
• 1 cup sugar
• 3 egg yolks
• 5 tablespoons unsalted butter, room temperature
For the Vanilla Buttercream:
• 3 sticks unsalted butter, softened
• 8 ounces mascarpone cheese, chilled
• 2½ cups powdered sugar
• 1 vanilla bean, seeds scraped
• Pinch of salt
For the Chocolate Ganache:
• 8 ounces semisweet chocolate, chopped
• 2 tablespoons light corn syrup
• 1 cup heavy cream
Directions:
Prepare the Brownie Layers: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large mixing bowl, whisk together the eggs and sugar until well combined. Stir in the melted butter and vanilla extract. Gradually add the cocoa powder, flour, salt, and baking powder, mixing until just combined. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pans.
Make the Coconut Filling: In a saucepan over medium heat, combine the heavy cream and sugar, stirring until the sugar dissolves. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm cream mixture to the egg yolks to temper them, then return the mixture to the saucepan. Cook over low heat, stirring constantly, until thickened. Remove from heat and stir in the ground walnuts, coconut flakes, and butter. Let cool completely.
Prepare the Vanilla Buttercream: In a large mixing bowl, beat the softened butter until creamy. Add the mascarpone cheese and mix until smooth. Gradually add the powdered sugar, vanilla bean seeds, and a pinch of salt, mixing until well combined and fluffy.
Assemble the Cake: Place one brownie layer on a serving plate. Spread half of the coconut filling over the top. Place the second brownie layer on top and spread the remaining coconut filling over it. Frost the entire cake with the vanilla buttercream, smoothing it out as desired.
Make the Chocolate Ganache: In a heatproof bowl, combine the chopped chocolate and corn syrup. In a saucepan, heat the heavy cream until just simmering, then pour it over the chocolate. Let sit for a few minutes, then stir until smooth and glossy.
Finish the Cake: Pour the chocolate ganache over the top of the frosted cake, allowing it to drip down the sides. Let the ganache set for a few minutes before slicing.
Serve and Enjoy: Slice the cake and serve it to your guests, reveling in the rich layers of chocolate, coconut, and creamy goodness!
Nutritional Information:
Prep Time: 30 minutes | Baking Time: 25-30 minutes | Total Time: 1 hour | Cooling Time: 1 hour
Kcal: Approximately 450 kcal per serving | 
Servings: 12 servings
