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.
Ingredients
Scale
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
- â…“ cup (80ml) whole milk
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- 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.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
