The Emirican Dream Cake

A Dubai-Inspired Chocolate Layer Cake with Pistachio Coconut Filling & German Chocolate Frosting

If you’ve ever dreamed of combining luxury Middle Eastern flavors with rich, comforting American desserts—The Emirican Dream Cake is for you.

This double-layer masterpiece starts with moist Betty Crocker Triple Chocolate Fudge cake (because sometimes a shortcut is the secret to greatness), gets filled with a pistachio coconut cream that’s sweet and nutty, then topped off with gooey German chocolate frosting. Oh—and in true Dubai fashion, there’s a silky white chocolate drizzle layered inside.

It’s rich. It’s dreamy. It’s the kind of cake you serve when you want to wow.

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🍰 Ingredients

For the Cake:

• 1 box Betty Crocker Triple Chocolate Fudge Cake Mix

• Add one extra egg to the box recipe.

• Replace oil in box recipe with melted butter.

For the Pistachio Coconut Cream Filling:

• 1/2 cup pistachio cream

• 1/2 cup sweetened condensed milk

• 1 1/2 cups sweetened shredded coconut, lightly toasted

• 1/2 tsp vanilla extract

• Pinch of salt

For the White Chocolate Drizzle:  (Or see my cheat below)

• 1/2 cup white chocolate chips

• 1 tsp coconut oil or heavy cream

For the German Chocolate Frosting: (Or see my cheat below)

• 1 cup evaporated milk

• 1 cup granulated sugar

• 3 large egg yolks

• 1/2 cup unsalted butter

• 1 tsp vanilla extract

• 1 cup chopped pecans

• 1 1/3 cups sweetened shredded coconut

Optional Garnish:

• Crushed pistachios

• Extra white chocolate drizzle

• Toasted coconut flakes

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🧁 Instructions

1. Bake the Cake

Preheat oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans.
Mix the cake batter according to the box with the addition of one more egg and replacing oil with melted butter.
Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.

2. Make the Pistachio Coconut Cream

In a bowl, whisk together pistachio cream and sweetened condensed milk until smooth.
Fold in the toasted coconut, vanilla extract, and salt. Chill to thicken slightly.

3. White Chocolate Drizzle

Melt white chocolate and coconut oil together in the microwave in short bursts (15–20 seconds), stirring until smooth. Let cool slightly before drizzling. (Cheat - you can buy Chocomaker white cake drip)

4. Make German Chocolate Frosting

In a saucepan over medium heat, whisk evaporated milk, sugar, egg yolks, and butter.
Cook, stirring constantly, until thickened and golden (about 10–12 minutes).
Remove from heat and stir in vanilla, pecans, and coconut. Let cool before using. (Cheat - You can buy store bought German Chocolate Frosting).

5. Assemble the Cake

Place one cake layer on a serving plate. Spread the pistachio coconut filling over it. Drizzle white chocolate across the top.
Place the second cake layer on top. Frost the top and sides with German Chocolate Frosting.
Garnish with crushed pistachios, coconut, or extra white chocolate if you’re feeling extra fancy.

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💡 Tips & Tricks

• Make Ahead: You can make the frosting and filling a day ahead—just store them in the fridge and bring to room temp before using.

• Don’t skip the drizzle! The white chocolate adds a soft sweetness that balances the nutty pistachio and deep chocolate.

• Want more layers? You can double the filling and frosting and turn this into a show-stopping triple layer cake.

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✨ Final Thoughts

Whether you’re celebrating a special occasion or just want to treat yourself to something unforgettable, The Emirican Dream Cake is your golden ticket to dessert heaven. It’s part imitation baklava, part Southern comfort, and totally unforgettable.