Chocolate Coconut Cake Recipe

Oh, if you’re looking for a showstopper dessert that combines rich chocolate and tropical flair, this Chocolate Coconut Cake Recipe is an absolute must-try. Imagine moist, deeply chocolatey cake layers hugged by a luscious, creamy coconut filling and finished with a smooth chocolate frosting that’s both decadent and comforting. This cake strikes the perfect balance of flavors and textures, delivering a moist crumb, a sweet coconut twist, and a frosting that’s silky smooth. It’s an irresistible treat that’s perfect for celebrations or simply to brighten someone’s day!

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step to bringing this delightful dessert to life. Each item plays a crucial part: the cocoa powder intensifies the chocolate experience, the buttermilk keeps the crumb tender, and the sweetened coconut adds that luscious tropical touch. Together, they create a symphony of flavor and texture.

• All-purpose flour (2 cups/240g): Provides the structure and fluffiness to the cake layers.
• Unsweetened cocoa powder (¾ cup/65g): Brings rich chocolate flavor without any added sweetness.
• Baking soda (2 tsp): Helps the cake rise perfectly and stay tender.
• Baking powder (1 tsp): Adds additional lift for a light texture.
• Salt (½ tsp): Enhances and balances the chocolate flavor.
• Granulated sugar (2 cups/400g): Sweetens the cake and helps keep it moist.
• Vegetable oil (1 cup/240ml): Gives the cake a soft, tender crumb.
• Buttermilk, room temperature (1 cup/240ml): Adds moisture and a slight tang for depth of flavor.
• Hot water or brewed coffee (1 cup/240ml): Intensifies the chocolate notes and thins the batter for a smooth pour.
• Large eggs, room temperature (2): Bind the ingredients and add richness.
• Vanilla extract (2 tsp): Adds warmth and enhances all the other flavors.
• Sweetened shredded coconut (2 cups/160g): Creates the classic coconut filling texture and sweetness.
• Sweetened condensed milk (1 can/14 oz/396g): Gives the filling creamy sweetness and stickiness.
• Heavy cream (¼ cup/60ml): Lightens and enriches the coconut filling.
• Unsalted butter, room temperature (1 cup/225g): Forms the base of the rich chocolate frosting.
• Powdered sugar (3 ½ cups/420g): Sweetens and thickens the frosting for spreading.
• Whole milk (⅓ cup/80ml): Adjusts the frosting consistency for that perfect spreadable texture.
• Pinch of salt: Balances sweetness and intensifies chocolate in the frosting.

How to Make Chocolate Coconut Cake Recipe

Step 1: Prepare the Cake Pans

Start by preheating your oven to 350°F (175°C). Greasing three 8-inch round cake pans and lining their bottoms with parchment paper ensures your cake layers will pop out easily once baked, preventing any heartbreak from sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Getting these combined well ensures even distribution, so every bite has a perfect chocolatey balance and the right texture.

Step 3: Combine Wet Ingredients

Next, in another bowl whisk the sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended. Stir in the buttermilk – this will keep your cake moist and tender, making each slice feel heavenly.

Step 4: Add Dry Ingredients to Wet

Gradually mix your dry ingredients into the wet mixture. Then slowly pour in the hot water or coffee – this step thins the batter, making it silky smooth and enhancing the chocolate flavor for a deeper, richer cake.

Step 5: Bake the Cake Layers

Divide the batter equally between the three pans and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cakes cool a bit in the pans before transferring them to wire racks to cool completely — this keeps the layers firm and easy to handle.

Step 6: Make the Coconut Filling

Whisk together shredded coconut, sweetened condensed milk, vanilla extract, and heavy cream until smooth. Let it rest for 10 to 15 minutes — this thickens the filling just right to spread generously between the layers without sliding off.

Step 7: Prepare the Frosting

Beat butter until creamy, then sift in cocoa powder and powdered sugar. Add milk, vanilla, and salt, and keep beating for a smooth and fluffy chocolate frosting. Add more milk if needed to get that perfect spreadable texture — this frosting will coat the cake like a silky chocolate cloud.

Step 8: Assemble the Cake

Start with one cake layer, spread half of the coconut filling evenly across the top, extending to the edges. Add the second layer, then the remaining coconut filling. Top with the last cake layer carefully for a neat stack.

Step 9: Frost the Cake

Use an offset spatula to coat the entire cake in luscious chocolate frosting. Smooth it out for an elegant finish, and for a little extra flair, press shredded coconut around the base. This final touch makes the cake look as inviting as it tastes.

How to Serve Chocolate Coconut Cake Recipe

Garnishes

Adding a sprinkle of toasted shredded coconut on top or even a few chocolate curls elevates the look and adds extra texture. You can also dust the frosting lightly with cocoa powder for contrast and a professional touch that’ll wow your guests.

Side Dishes

This cake pairs beautifully with fresh berries or a scoop of vanilla bean ice cream. The cool creaminess contrasts perfectly with the rich chocolate and sweet coconut. For a grown-up touch, serve with a small glass of coconut liqueur or rich coffee.

Creative Ways to Present

Try slicing the cake and serving it in delicate glass trifle bowls layered with extra shredded coconut or toasted nuts for a deconstructed vibe. Or arrange petite slices on a dessert platter surrounded by tropical flowers for an island-inspired party centerpiece.

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly in plastic wrap or store it in an airtight container to keep it moist and fresh for up to 4 days at room temperature. The flavors actually meld beautifully after a day, making it taste even better the next day!

Freezing

This Chocolate Coconut Cake Recipe freezes wonderfully. Wrap the whole frosted cake or individual layers carefully in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving for best results.

Reheating

Since it’s a cake, reheating isn’t necessary, but if you prefer your cake slightly warm, let it come to room temperature or warm a slice gently in the microwave for 10-15 seconds. Just be careful not to melt the frosting completely.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk with 1 tablespoon of lemon juice or vinegar added to it to mimic buttermilk’s acidity, which helps tenderize the cake. Let it sit for 5 minutes before using.

Is it okay to use instant coffee instead of brewed coffee?

Absolutely! Instant coffee dissolved in hot water works perfectly to boost the chocolate flavor without adding extra liquid to the batter.

Can I make the cake gluten-free?

You can try using a gluten-free flour blend designed for baking, but note the texture may vary slightly. Make sure your baking powder and other ingredients are gluten-free too for best results.

Can I replace the vegetable oil with butter?

Butter can be used but it will change the texture a bit, making the cake denser. If choosing butter, melt it and let it cool before mixing in with other wet ingredients.

How long does the assembled cake last in the fridge?

When stored properly in an airtight container, your assembled Chocolate Coconut Cake Recipe will stay fresh and delicious for about 3 to 4 days in the refrigerator.

Final Thoughts

This Chocolate Coconut Cake Recipe is truly one of those dishes that brings people together. Its comforting richness and delightful coconut twist make it a recipe you’ll want to keep on hand for birthdays, special occasions, or any day that calls for a little chocolate magic. Don’t hesitate—bake this beautiful cake, share it with loved ones, and savor every bite of joy.

Chocolate Coconut Cake Recipe

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• Author: admin
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This decadent Chocolate Coconut Cake combines rich, moist chocolate layers with a luscious sweetened coconut filling and creamy chocolate buttercream frosting. Perfect for special occasions or chocolate lovers, this cake balances deep cocoa flavors with a delightful coconut twist, creating a show-stopping dessert that’s both indulgent and satisfying.

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Ingredients

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FOR THE CHOCOLATE CAKE

• 2 cups (240g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 cups (400g) granulated sugar
• 1 cup (240ml) vegetable oil
• 1 cup (240ml) buttermilk, room temperature
• 1 cup (240ml) hot water or brewed coffee
• 2 large eggs, room temperature
• 2 tsp vanilla extract

FOR THE COCONUT FILLING

• 2 cups (160g) sweetened shredded coconut
• 1 can (14 oz/396g) sweetened condensed milk
• 1 tsp vanilla extract
• ¼ cup (60ml) heavy cream

FOR THE CHOCOLATE FROSTING

• 1 cup (225g) unsalted butter, room temperature
• ¾ cup (65g) unsweetened cocoa powder
• 3 ½ cups (420g) powdered sugar
• ⅓ cup (80ml) whole milk
• 2 tsp vanilla extract
• Pinch of salt

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Instructions

1. Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper to ensure easy release after baking.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Combine Wet Ingredients: In a separate large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth. Stir in the buttermilk until fully incorporated.
4. Add Dry to Wet: Gradually add the dry ingredients to the wet mixture, mixing just until the batter is combined. Slowly pour in the hot water or coffee, stirring gently until the batter is smooth and thin.
5. Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. Make the Coconut Filling: In a medium bowl, stir together the shredded coconut, sweetened condensed milk, vanilla extract, and heavy cream until fully combined. Let the mixture sit for 10 to 15 minutes to thicken slightly. It should be sticky but spreadable.
7. Prepare the Frosting: In a large bowl, beat the butter with an electric mixer on medium speed until light and creamy. Sift in the cocoa powder and powdered sugar. Add the milk, vanilla, and salt, then beat until the frosting is smooth and fluffy. Add a small amount of additional milk if needed to adjust the consistency.
8. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread half of the coconut filling evenly over the top, reaching the edges. Place the second cake layer on top and repeat with the remaining coconut filling. Top with the final cake layer.
9. Frost the Cake: Use an offset spatula to frost the top and sides of the cake with the chocolate buttercream. Smooth the surface for a clean finish. Press extra shredded coconut around the base of the cake for decoration, if desired.

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Notes

• Use brewed coffee instead of hot water for a deeper chocolate flavor.
• Ensure all wet ingredients are at room temperature for better batter consistency.
• The cake layers can be baked a day ahead and wrapped tightly to keep fresh.
• For a dairy-free version, substitute butter and milk in the frosting with plant-based alternatives.
• Pressing shredded coconut around the cake base adds a nice texture and decorative touch.