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    Home » Recipes » Dessert » Cakes

    Triple Layer Chocolate Cake with a Coconut Cream Cheese Filling

    Published by Melissa on January 12, 2015 | Updated June 10, 2022 | 62 Comments

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    Triple Layer Chocolate Cake with a Coconut Cream Cheese Filling recipe from Barbara Bakes

    A luscious triple layer chocolate cake with a coconut cream cheese filling covered with rich chocolate ganache and crowned with chocolate curls.

    My daughter and I made this fabulous cake for my grandson’s first birthday. It’s a pretty fancy cake for a one year old, but for my other grandson’s first birthday we made some gorgeous Chocolate Cheesecake Cakes, so my daughter didn’t want her second son to look back and say why didn’t I get a fancy cake. 

    Triple Layer Chocolate Cake with a Coconut Cream Cheese Filling and a Chocolate Smash Cake

    She invited over 40 friends and family to the party, so we made two 3 layer cakes with coconut cream cheese filling.

    I baked the cake layers several days before the party and put them in the freezer. The layers are easier to work with if they’re frozen.

    Collage of making a Triple Layer Chocolate Cake with a Coconut Cream Cheese Filling

    The day before the party, my daughter came over and we made the coconut cream cheese filling and assembled the cakes.

    This cake isn’t hard to make, but it is time consuming, so if possible, I recommend making it over two days.

    Triple Layer Chocolate Cake with a Coconut Cream Cheese Filling sliced and ready to enjoy.

    Three round cake pans won’t fit in my oven on the same rack. So I had to bake the layers in batches.

    If you have three cake pans, check and see if they’ll all fit in your oven on the same rack. I don’t like to cook on different racks because cakes bake so differently depending on where they are in the oven, but if you have good luck doing that, you could make all three layers at the same time.

    Two Triple Layer Chocolate Cakes with a Coconut Cream Cheese Filling and an easy to make Smash cake.

    We actually made three cakes, one with ganache, one with a whipped ganache pictured in the back and a smash cake for the birthday boy.

    I decorated the sides of the cakes by throwing some of the crushed chocolate curls on the sides of the cake while the ganache was still wet. If you let the ganache set before you add the chocolate, it won’t stick to the cake.

    The cake was a hit at the party. In fact, my husband loved the filling so much he wants me to make a cake filled and iced with the coconut cream cheese frosting. Since my husband’s birthday is this month, I’ll be making that version soon.

    Triple Layer Chocolate Cake with a Coconut Cream Cheese Filling and a Chocolate Smash Cake
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    5 from 1 vote

    Triple Layer Chocolate Cake with a Coconut Cream Cheese Filling

    Cook Time35 mins
    Total Time35 mins
    Course: Cakes
    Servings: 24 servings
    Author: Barbara Schieving
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    Ingredients

    Double Layer Chocolate Cake

    • 3 cups all-purpose flour
    • 2 cups sugar*
    • ½ cup unsweetened cocoa powder
    • 2 teaspoons baking soda*
    • 1 teaspoon salt
    • 2 cups hot water*
    • ¾ cup vegetable oil
    • 2 tablespoons distilled white vinegar
    • 1 tablespoon vanilla extract

    Single Layer Chocolate cake

    • 1 ½ cups all-purpose flour
    • 1 cups sugar*
    • ¼ cup unsweetened cocoa powder I used KA Double-Dutch Dark Cocoa
    • 1 teaspoons baking soda*
    • ½ teaspoon salt
    • 1 cups hot water*
    • 6 tablespoons vegetable oil
    • 1 tablespoon distilled white vinegar
    • 1 ½ teaspoons vanilla extract

    Chocolate Ganache

    • 16 oz. milk chocolate finely chopped
    • 1 cup heavy cream

    Coconut Cream Cheese Filling

    • 16 ounces 2 packages cream cheese, softened
    • ½ cup coconut oil melted
    • 2 tablespoons sour cream
    • 1 teaspoon vanilla extract
    • 3 cups confectioners' sugar
    • 2 cups sweetened shredded coconut toasted

    Instructions

    • Preheat oven to 350°. Spray two 9x2 inch round cake pans with non-stick cooking spray with flour.
    • In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
    • In a large measuring cup, whisk together water, oil, vinegar, and vanilla. Add to dry ingredients and whisk just until blended.
    • Divide batter between pans. Bake 25 -35 minutes until a toothpick inserted in the center comes out clean. Cool cakes in the pans on a rack for 15 minutes, then invert them onto a wire rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
    • Prepare single layer as directed above using one 9x2 inch round cake pan.
    • Chocolate Ganache
    • Place chocolate in a glass bowl. Heat heavy cream over medium high heat just until it comes to a boil.
    • Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Cool until ganache is thickened and has a spreadable consistency. (I cooled mine in the fridge for about an hour stirring every 10 minutes.)
    • Coconut Cream Cheese Filling
    • Beat together cream cheese, coconut oil, sour cream, and vanilla until blended, scraping down bowl as needed. Beat in confectioners' sugar until smooth. Stir in cooled toasted coconut.
    • Assembling cake
    • When the cake layers are cool and ganache has thickened, evenly spread half of the filling on bottom layer, carefully stack the second layer on top of filling. Spread the remaining half of the filling on the second cake layer, then stack the third layer on top of the filling.
    • Frost the top and sides of the cake with the chocolate ganache. Decorate with chocolate curls, optional Refrigerate until ready to serve.
    • *I made the following high altitude adjustments: Decreased the sugar by 2 tablespoons, used 1 ½ teaspoons baking soda and 2 ¼ cup hot water.

    More cake recipes you might like:

    Black Forest Cheesecake Cake, Barbara Bakes
    Cars Birthday Cake, Barbara Bakes
    Chocolate Coffee Layer Cake, Completely Delicious
    happy birthday! {naked cake}, I am Baker
    Mocha Fudge Cake, Chocolate, Chocolate and More

    Triple-Chocolate-Layer-Cake-with-Coconut-Cream-Cheese-Filling-Collage

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Kim

      February 17, 2022 at 5:07 pm

      This filling is delicious!   I made a different cake with this filling and it was perfect.  Not too sweet and lots of coconut flavour.  

      Reply
      • Barbara Schieving

        February 17, 2022 at 10:55 pm

        Thanks Kim! So nice to hear you thought the coconut filling was perfect.

        Reply
    2. Erin

      September 17, 2018 at 5:42 pm

      This is the most disgusting cake I have ever made! It was really disappointing. I followed all the directions and the cake was dry and the ganache turned to concrete. The only decent thing was the coconut filling, and that is being nice. I will not be making it again, nor will I try any of your other recipes. I’m sure your food is great, just not for me. 

      Reply
      • Barbara Schieving

        September 17, 2018 at 5:54 pm

        Hi Erin – Sorry you had troubles with your cake. Sounds like you baked your cake too long and your let your ganache set up too long. What type of chocolate did you use in your ganache. Did you make changes to the cake recipe. I’ve made this cake numerous times, as have others, and it’s great.

        Reply
    3. Maggie

      July 16, 2018 at 1:46 pm

      Made this recipe for the first time yesterday. Since I like to take desserts in to work and also give some to family, I prefer to make cupcakes. And rather than the ganache, I used a Swiss buttercream. Best cake recipe I have made. Used the ingredients for all 3 layers and got 38 cupcakes. Baked them for about 15-17 at 350. Will definitely make these again. Thank you, look forward to perusing your site for other delicious items!

      Reply
      • Barbara Schieving

        July 16, 2018 at 10:26 pm

        Thanks for sharing the info on the cupcakes Maggie! Glad they were a hit.

        Reply
    4. Navya

      June 11, 2018 at 12:59 pm

      Hi Barbara,
      Last time i tried this chocolate cake recipe it came out bit hard and dry.I am going to try the same recipe again this time i ll keep a close look at the oven. How much should be the baking time for the single layer. Another silly question,should i add milk to this recipe? Will it help in making the cake moist?

      Regards
      Navya.

      Reply
      • Barbara Schieving

        June 12, 2018 at 7:02 am

        Hi Navya – different ovens and different pans will require different cook times. I would definitely reduce the cook time significantly if the cake was hard and dry. I would not add milk to this recipe.

        Reply
        • Navya

          June 12, 2018 at 11:32 pm

          Hi ,
          It came out perfect this time.The bake time is 24 minutes for my oven.

          Regards,
          Navya.

          Reply
          • Barbara Schieving

            June 13, 2018 at 6:29 am

            That’s awesome – thanks for the follow up!

            Reply
    5. jacquie

      February 06, 2018 at 11:14 pm

      Hi, sorry if this is a silly question….im looking at making a couple of these for my sons 18th. for the triple layer cake did you just triple the single layer cake recipe?

      Reply
      • Barbara Schieving

        February 06, 2018 at 11:32 pm

        Hi Jacquie – I made one double layer and one single layer. So if you were making two triple layer cakes, you could make 3 of the double layers.

        Reply
    6. Diana

      January 27, 2018 at 6:53 pm

      I tried this recipe and loved it. I also use the chocolate cake recipe as my go-to whenever I want chocolate cake or cupcakes.

      Reply
      • Barbara Schieving

        January 27, 2018 at 10:04 pm

        Awesome! Thanks Diana 🙂

        Reply
    7. Jill

      December 09, 2017 at 9:19 am

      Hi Barbara,
      Did you make the coconut cream cheese frosted version for your husband? I’m a bit burnt out on ganache, so I’m curious how much more frosting I would need to make for just one three-layer cake?

      Reply
      • Barbara Schieving

        December 09, 2017 at 10:35 am

        Hi Jill – I think if you make 1 and 1/2 times the filling, you should have enough to fill it and frost. Here’s a small version I made https://www.barbarabakes.com/chocolate-cake-two-coconut-almond-cream-cheese-frosting/ Enjoy!

        Reply
        • Jill

          December 10, 2017 at 5:37 am

          Excellent, thank you!

          Reply
    8. Fran

      November 08, 2017 at 3:35 pm

      Do you have any tips for doing a 3 tier wedding cake for a newbie ?

      Reply
      • Barbara Schieving

        November 08, 2017 at 4:29 pm

        Hi Fran – here’s my layer cake tips https://www.barbarabakes.com/baking-tips-for-layer-cakes/. I don’t have any experience with tiered wedding cakes though. Good luck!

        Reply
    9. Rini

      July 28, 2017 at 5:45 pm

      Hi, I’m Rini, I’m from Jakarta – Indonesia. 
      Do you use eggs in the batter? Because i don’t see you write those in the recipe.. thanks

      Reply
      • Barbara Schieving

        July 28, 2017 at 7:12 pm

        Hi Rini – the cake does not contain eggs. It’s similar to this old fashioned cake https://www.barbarabakes.com/old-fashioned-chocolate-cake-with-maraschino-cherry-filling/ and there’s an explanation about not using eggs in that post. Enjoy!

        Reply
    10. Rebecca

      May 28, 2017 at 3:47 am

      Hello, I’m from New Zealand and I’m wondering if the measurements in your baking is US standard? I’ve heard the cup size can be different. Would it be too much if an issue to convert thus recipe into grams? Thanks

      Reply
      • Barbara Schieving

        May 28, 2017 at 6:29 am

        Hi Rebecca – yes, standard US measurements. Here’s a chart that you can use to convert this and other recipes http://www.kingarthurflour.com/learn/ingredient-weight-chart.html Enjoy!

        Reply
    11. Peggy

      December 05, 2016 at 12:57 pm

      Hi Barbara! I was wondering where did you get that red 1st birthday candle? My baby will be turning 1 and that candle is the best that I’ve seen so far. Thank you.

      Reply
      • Barbara Schieving

        December 05, 2016 at 3:01 pm

        Thanks Peggy – my daughter bought it at Zurchers. Happy birthday to your little one. Such an adorable age.

        Reply
    12. Thea Schweizer

      September 20, 2016 at 6:17 am

      Hey Barbara!

      I’m going to make this cake for my hostkids birthday. I’m wondering whether the adjustment for the high altitude is also for the Single Layer or only for the Double Layer? And does it matter where the single layer goes (bottom, middle, top)?

      Greetings,
      Thea

      Reply
      • Barbara Schieving

        September 20, 2016 at 7:26 am

        Great question Thea – yes, the high altitude adjustment was just for the double layer. The single layer would be half – so for the single layer decrease the sugar by 1 tablespoon, used 3/4 teaspoon baking soda and 1 1/8 cup hot water. It doesn’t matter where the single layer goes. Enjoy!

        Reply
        • Thea Schweizer

          September 23, 2016 at 4:41 am

          Thanks a lot, Barbara! 🙂 Do you actually put the filling and ganache on, while the cake layers are still frozen?

          Reply
          • Barbara Schieving

            September 23, 2016 at 5:38 am

            Cake thaws really quickly, so generally the cake is mostly thawed by the time I get around to putting on the ganache. But having it frozen while you’re stacking the layers and adding the filling does make it easier to work with.

            Reply
    13. Janet

      June 22, 2016 at 10:28 am

      Hi! Is it correct that this recipe does not use any eggs? Thanks.

      Reply
      • Barbara Schieving

        June 22, 2016 at 11:09 am

        Hi Janet – yes, it’s an old fashioned egg free cake. The acid in the vinegar when combined with the baking soda creates the leavening.

        Reply
    14. brittany

      April 21, 2016 at 10:04 am

      the recipe says to divide the batter into 2 9in cake pans but at the end it states this is a 3 layer cake?

      Reply
      • Barbara Schieving

        April 21, 2016 at 10:20 am

        Hi Brittany – The recipe is 3 layers, but you bake two layers first and then a single layer. I give all the details in the post.

        Reply
      • Barbara Schieving

        April 21, 2016 at 10:20 am

        Hi Brittany – The recipe is 3 layers, but you bake two layers first and then a single layer. I give all the details in the post.

        Reply
    15. Aleksandra

      February 15, 2015 at 8:34 am

      I am getting so hungry right now!

      Reply
    16. Joanne

      January 23, 2015 at 6:03 am

      This cake is beyond amazing!! My birthday is in February, and this is definitely going to make my birthday cake shortlist. Chocolate and coconut always sounds good to me!

      Reply
    17. Lorraine @ Not Quite Nigella

      January 19, 2015 at 3:32 am

      Mum if only you could see my eyes! They totally lit up as soon as the first picture appeared! What a delicious sounding cake and it’s so beautifully decorated too! 😀

      Reply
    18. Medha @ Whisk & Shout

      January 17, 2015 at 7:50 pm

      Loving the way the cream cheese filling stands out against the deep chocolate cake! So delicious 🙂

      Reply
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