Chocolate Coconut Cake

Indulge in the luscious combination of chocolate and coconut with this delightful Chocolate Coconut Cake recipe. This cake is perfect for satisfying your sweet cravings and impressing your family and friends with its rich flavors and moist texture.

Why Make This Recipe

If you are a fan of the classic pairing of chocolate and coconut, this cake is a must-try. It combines the deep cocoa taste of chocolate with the tropical sweetness of coconut, creating a harmonious blend of flavors that will surely delight your taste buds.

How to Make Chocolate Coconut Cake

Ingredients:

• 2 cups (260g) all-purpose flour


• 2 cups (414g) sugar


• 3/4 cup (85g) natural unsweetened cocoa powder


• 2 tsp baking soda


• 1 tsp salt


• 2 large eggs


• 1 cup (240ml) milk


• 1 cup (240ml) vegetable oil


• 1 1/2 tsp vanilla


• 1 cup (240ml) hot water


• 2 1/2 cups (560g) unsalted butter, room temperature


• 10 cups (1150g) powdered sugar


• 1 tbsp coconut extract


• 6–8 tbsp (90ml-120ml) heavy cream


• Pinch of salt


• 1 1/2 cups (113g) sweetened shredded coconut

Directions:

• After baking the cakes, assemble the layers with buttercream in between.


• Frost the outside of the cake and press shredded coconut onto the top and sides.


• Pipe swirls of buttercream on top for decoration.


• Store the cake in an airtight container at room temperature for up to 24 hours, then refrigerate. Serve slightly cool or at room temperature.

How to Serve Chocolate Coconut Cake

Serve this cake as a delightful dessert after a meal or as a sweet treat for special occasions. Pair it with a cup of coffee or tea for the perfect combination of flavors.

How to Store Chocolate Coconut Cake

Store the cake in an airtight container at room temperature for up to 24 hours, then refrigerate for longer storage. Bring it to room temperature before serving for the best taste and texture.

Tips to Make Chocolate Coconut Cake

• Make sure all ingredients are at room temperature for even mixing.


• Use natural unsweetened cocoa powder for a rich chocolate flavor.


• Press shredded coconut onto the frosting while it’s still soft for better adherence.

Variation

For a tropical twist, add crushed pineapple between the cake layers or sprinkle chopped macadamia nuts on top for extra crunch.

Chocolate Coconut Cake

Satisfy your sweet cravings with this rich and moist Chocolate Coconut Cake. Indulge in the delightful combination of chocolate and coconut flavors that will impress your family and friends.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Rest Time 1 hour hr

Total Time 2 hours hrs 5 minutes mins

Course Desert

Servings 12

Calories 350 kcal

Ingredients

  

Cake

• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 cup natural unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup milk
• 1 cup vegetable oil
• 1 1/2 tsp vanilla extract
• 1 cup hot water

Coconut Buttercream

• 2 1/2 cups unsalted butter, room temp
• 10 cups powdered sugar
• 1 tbsp coconut extract
• 6-8 tbsp heavy cream
• Pinch salt

Decoration

• 1 1/2 cups sweetened shredded coconut

Instructions

 

Cake

• Prepare and bake the cake layers according to recipe instructions.
• Assemble the cake layers with coconut buttercream in between. Frost the outside of the cake with buttercream, press shredded coconut onto the top and sides, and pipe swirls for decoration.
• Store the cake in an airtight container at room temp for up to 24 hrs, then refrigerate.

Notes

For added tropical flair, consider adding crushed pineapple between layers or chopped macadamia nuts on top.

Keyword chocolate cake, Chocolate Coconut Cake, coconut cake, Dessert, Sweet Treats