Chocolate Coconut Cake
Indulge in the tropical decadence of this Chocolate Coconut Cake, a moist and rich dessert that perfectly marries deep chocolate flavor with the sweet, nutty essence of coconut. Featuring layers of tender chocolate sponge made with cocoa powder and a hint of vanilla, this cake is beautifully complemented by a luscious coconut buttercream frosting, made creamy with coconut milk and crowned with a generous coating of sweetened shredded coconut. Ideal for birthdays, holidays, or any celebration, this show-stopping cake is surprisingly easy to prepare, with just 20 minutes of prep time and simple, straightforward steps. Serve it chilled or at room temperature for a dessert that’s as visually stunning as it is delicious—this is the ultimate treat for chocolate and coconut lovers alike! Perfect for searches like "best chocolate coconut cake recipe" or "coconut frosting chocolate cake," it’s guaranteed to impress.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1.5 cups sweetened shredded coconut
- 0.5 cup unsalted butter (softened)
- 2 cups powdered sugar
- 4 tablespoons coconut milk
- 0.25 teaspoon salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Slowly pour in the boiling water and mix until the batter is thin and fully incorporated.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the coconut frosting. In a medium bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and beat until light and fluffy.
Mix in the coconut milk and salt until smooth. Adjust the consistency with more powdered sugar or coconut milk, if needed.
To assemble, place one cake layer on a serving plate. Spread a layer of frosting evenly on top and sprinkle with 3/4 cup of shredded coconut.
Place the second cake layer on top and frost the entire cake. Finish by pressing the remaining shredded coconut onto the sides and top of the cake.
Refrigerate the cake for at least 30 minutes to set the frosting. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
6034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.4 g | 361% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 4558 mg | 198% | |
| Total Carbohydrate | 881.5 g | 321% | |
| Dietary Fiber | 79.2 g | 283% | |
| Total Sugars | 588.1 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 622 mg | 48% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 3234 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
