I have not tried this recipe however have whipped coconut milk before. Instructions can be found at www.5min.com or www.thekitchn.com. The secret is to put the can of coconut milk in the refrigerator for several hours and to put the bowl and the beater(s) in the freezer for 30-60 minutes. Both suggest you drain off the liquid and whip only the coconut cream.

I just wish I had read these comments before making this cake. I have never failed at a cake before until now. The cake part is fine but I on my second batch of cocnut cream. I am thinking that I will have to fill this with something else. There are still no answers as to how to fix the filling? Alot of wasted money and time.

This cake has been haunting me for about 12 hours now. I consider myself a pretty darn good cook and I have made some fairly difficult recipes and have been successful at almost every one, until today. From the cake to the ganache, and as others commented especially the coconut "cream" filling! I tried so many techniques and tweeks to get this liquid to firm up. I even resorted to pouring it in my whip cream dispenser and giving it a charge but nope, still liquid. The cake tasted alright but even though I followed the directions to a T, the cake was more like a chocolate chip than chocolate and I think most of the chocolate stuck to the spoon. I added about 1/2 c more coconut milk to the ganache to get it to lighten up and get "ganachey". This recipe was an epic failure. My family enjoyed it but when I showed them the picture of what it was supposed to be, they laughed so hard! I'm so happy I decided to do some more research to find out what I did wrong and stumbled upon the online recipe with the comments! Thank you so much for restoring my faith in my cooking/baking abilities, as I now know it was not me, but this recipe that failed!!!!!!! Ridiculous.

After reading previous comments here, I chuckle to see I'm not alone! This cake was the most ridiculous hot mess I've ever encountered in the kitchen. I, too, had issues folding in the dry ingreds w/o lumps. But, the worst part was that wretched coconut filling. Surely there must be an error in there. That coconut milk would NOT thicken. The gelatin mixture turned solid from chilling and would not blend. I had to microwave the whole mess to dissolve all the gelatin clumps, place it in the freezer for 1 hour, and try whipping it while in a second bowl of ice water-to no avail. Finally, I added 1 tsp. guar gum and, voila! Soft peaks! However, the whole mess squished out the sides of the cake. I spread the ooze around the sides/top, then poured/spread the ganache over it. The worst part: for all the frustration, it wasn't that great, just good-the squirt was definitely not worth the squeeze, as the saying goes. I'd have been equally satisfied with a store-bought GF/DF brownie mix-for way less effort. If I made this again: I'd use a coconut buttercream (with DF butter substitute). The only great part was the ganache. Next time, I'll just make one of my fave almond flour based "sweet tooth" recipes I found online-delicious AND high protein!

I had the same problem with the coconut filling. What gives? Does someone has a reason why the coconut will not whip? Is something left out? I was thoroughly disappointed. Had to throw away 4 cakes. Please let us know.

I can't get the coconut milk to whip either and then the gelatin part wouldn't whip in. Do the instructions need more detail? Should the gelatin part be only chilled slightly? And the coconut milk in the freezer, does "stiffen" mean hard???

This cake looked so good, I decided to make it for Thanksgiving. The first problem was that the melted chocolate turned into a clump when I added it to the cold egg and milk mixture. I had to keep removing and reheating it until it was finally in smaller clumps. Perhaps cocoa would work better added to the dry ingredients. Then folding in the flour didn't work because tiny clumps of flour wouldn't "fold" in. But I finally baked it in the pans anyway. It rose too nicely, if that's possible, making it hard to get out of the pans because the edges overlapped the rim of the pans. Then, the worst part was the coconut milk didn't whip even after several tries at refreezing. Finally I just ended it to the gelatin, let it gel slightly in frig, then whipped 1 pt. cream with 1/4 c powdered sugar, and folded the gelatin mixture in. This was delicious and stiff. So I frosted the cake with it, and while putting it in the frig it fell off the plate! At that point I just laughed as my husband took a picture of the disaster. I scooped up what I could into a bowl, and it was delicious though messy. Did this cake really turn out for you in your test kitchen? I really want to know.

Does anyone have any suggestions about how to get the filling to actually form peaks? I have tried to whip coconut milk on two seperate occasions, with no success either time.