A stunning cake for all celebrations, this chocolate & coconut pavlova cake has a fluffy whipped coconut filling sandwiched between three layers of baked chocolate meringue. A few easy toppings make this a surprisingly simple centerpiece.

Pavlova is one fun and unique desserts that doesn’t get the recognition is deserves. Typically served as a single layer with a whipped topping (like my PB&J pavlova), we are going to create a stacked version, like a layer cake!
Each meringue layer will have a crispy shell and a soft, marshmallowy inside. For marshmallow and whipped cream fans, this dessert is heaven.
Ingredients
Combining the classic flavors of chocolate and coconut, this pavlova cake really balances beautifully. A sweet meringue is countered with a darker semi-sweet chocolate. Sweetened coconut in a barely sweetened whipped cream sandwiches between each layer.
Let’s talk about the major ingredients in the recipe below:
Chocolate Pavlova
- Egg whites. Avoid carton egg whites, they do not whip the same.
- Granulated sugar. Ideally I would use caster sugar because it’s finer and absorbs slightly into the eggs better – but it’s so pricey and difficult to find! I make my own by blitzing it in the food processor.
- Dutch-processed cocoa. Natural cocoa also works, but the stronger chocolate flavor of the Dutch-processed (or “Special Dark”) cocoa is a great balance in the sweet meringue.
- Semi-sweet chocolate. Bittersweet would also work. I would personally avoid milk chocolate because the more bitter chocolate balances the meringue sweetness better, but live your authentic self.
Coconut Whipped Cream
- Heavy whipping cream. Or whipping cream
- Coconut cream. This is not the same as coconut milk, it’s a bit thicker with less water.
- Sweetened shredded coconut. You can also use unsweetened, your preference!
Storing Extra Egg Whites
Whenever I make recipes with lemon curd or pastry cream, I save the egg whites in the freezer for future use, like for this pavlova.
I should note, egg yolks do not freeze or store well. Add an extra yolk or two to your morning omelette if you are cracking eggs fresh for the recipe.
Making Pavlova
Pavlova is very easy to make, but it needs to be thought in advance since it does require a long cooling time. Some helpful tips are below:
Slow sugar. When mixing the egg whites, slowly add the sugar one spoonful at a time. Allow it to dissolve before adding the next. If done correctly it should take a few minutes to add all the sugar in the recipe.
Whip to stiff peaks. Once the sugar is added, let the mixer whip on high speed until the meringue is thick and glossy and holds a peak when the beater is lifted.
Sift and fold cocoa. Sift the cocoa into the whipped meringue then, using gentle folds, incorporate the cocoa keeping the meringue as fluffy as possible. “J” shaped folds bringing the spatula down through the center of the bowl then folding the mixture over itself is a tried and true method.
It’s better to leave a few streaks of cocoa then deflate the meringue.
Baking Meringues
Divide meringue. I used a 6″ cake pan as a guide for layers. I drew 3 circles with sharpies on parchment paper (then flipped over the paper) to help get similar sized layers.
Level meringues. Try to keep the meringues level and flat so they stack. While they will puff slightly, they won’t change shape.
Bake low and slow. The oven will be turned hot while making the meringue, but will be turned down immediately to bake low and slow. This will help give that nice crust and marshmallowy inside.
Cooling time. Leave the meringues to cool for a full two hours with the oven cracked open. This will prevent cracks and allow the inside the dry out well. Some cracks are inevitable, but we try to minimize them.
Parchment removal technique. It’s better to peel the parchment off the back of the pavlova rather than try to pull the pavlova off. Pavlova is so delicate it is easy to crunch.
Frequently Asked Questions
The outer shell should be crisp but the interior will be soft like a chocolate marshmallow.
Once the eggs have increased in size and formed very small, uniform bubbles, it’s time to start slowly adding the sugar one spoonful at a time.
While delicate, it is sliceable. You will not get perfect sharp layers, but that is part of the deliciousness!
Chocolate & Coconut Pavlova Cake
Equipment
- Food processor optional
Ingredients
Chocolate Pavlova
- 6 large egg whites
- 1 ½ teaspoon cream of tartar
- 300 g granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 teaspoons cornstarch
- 42 g Dutch-processed cocoa powder
- 56 g semi-sweet chocolate chopped
Coconut Whipped Cream
- 2 cups heavy whipping cream cold
- ½ cup coconut cream cold
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 75 g sweetened shredded coconut
- Optional toppings: additional coconut or chocolate, black berries, chocolate syrup, etc.
Instructions
- Toasted coconut. Adjust 2 racks to be evenly spaced in oven. Preheat oven to 350°F (175°F). Spread shredded coconut in even layer on baking sheet. Bake until golden brown, about 10 minutes, stirring occasionally. Set aside. Keep oven on while making meringue.75 g sweetened shredded coconut
- Chocolate pavlova. Draw 3 – 6" circles on two sheets of parchment paper (two on one sheet, one on the other. Keep distance between the circles). Flip parchment over on two baking sheets. Set aside.
- If available, blitz granulated sugar in food processor for approximately 1 minute until mixture has a fine texture.300 g granulated sugar
- In the bowl of a very clean stand-mixer with whisk attachment (or in a large bowl with hand-mixer), add egg whites and cream of tarter. Whip on medium-high speed until eggs are frothy with small bubbles. Begin to slowly add granulated sugar, one spoonful at a time, allowing each addition to dissolve before adding the next.6 large egg whites, 1 1/2 teaspoon cream of tartar, 300 g granulated sugar
- Once all sugar is added, turn mixer up to high and continue to whip until meringue has stiff, glossy peaks. Whip in vanilla and salt.2 teaspoons vanilla extract, 1 teaspoon salt
- Remove bowl from mixer and sift the cornstarch and cocoa powder over the top of meringue. Using a spatula, gently fold the cocoa in, keep the meringue as fluffy as possible. Once the cocoa is nearly incorporated, add the chopped chocolate and finish mixing. It's better to leave a few streaks than to deflate the meringue.2 teaspoons cornstarch, 42 g Dutch-processed cocoa powder, 56 g semi-sweet chocolate
- Divide meringue between the three drawn circles on the parchment paper. Spread into a flat disc. Keep about 3" of space at least between the two discs.
- Place baking sheets in oven and immediately turn temperature down to 225°F (110°F). Bake for 1 hour. Turn oven off and leave the meringue inside with the door cracked for 2 more hours to allow to cool.
- Coconut whipped cream. When meringue is ready, whip together all ingredients of whipped cream except coconut on high speed until stiff peaks form.2 cups heavy whipping cream, 1/2 cup coconut cream, 2 teaspoons granulated sugar, 1 teaspoon salt, 1 teaspoon vanilla extract
- Stir in toasted coconut reserved from previous step.75 g sweetened shredded coconut
- Layering pavlova. Peel parchment from the back of the baked pavlova. Set 1 layer down on cake stand or plate. Top with approximately 1/3 of the whipped cream. Continue until all layers are used.
- Top with decoration as desired. Serve immediately.
Notes
- Pavlova should be served immediately after topping with whipped cream.
- Baked layers of meringue can be stored in an airtight container for up to 2 days before topping and serving.
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.