Coconut Mocha Cake
Indulge in the decadent fusion of tropical sweetness and rich mocha flavor with this Coconut Mocha Cake! Featuring a moist and tender chocolate cake infused with the bold kick of brewed coffee and flecks of unsweetened shredded coconut, this dessert is a true showstopper. Each layer is generously coated with creamy coconut buttercream frosting, made silky-smooth with coconut milk, and crowned with a beautiful garnish of sweetened shredded coconut for extra flavor and texture. Perfect for special occasions or as a luxurious weekend treat, this cake offers an unforgettable harmony of flavors that chocolate and coconut lovers will adore. Ready in just over an hour, it’s a sweet delight that pairs perfectly with your favorite cup of coffee or tea.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 1 cup brewed coffee, cooled
- 2 teaspoons vanilla extract
- 1 cup unsweetened shredded coconut
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 3 tablespoons coconut milk
- 1 cup sweetened shredded coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, milk, vegetable oil, brewed coffee, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix.
Fold in the unsweetened shredded coconut to distribute evenly throughout the batter.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the frosting. Beat the softened unsalted butter in a large mixing bowl using a hand mixer or stand mixer until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated.
Mix in the coconut milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Once the cakes are completely cool, place one layer on a serving plate and spread a thick layer of frosting over the top.
Place the second cake layer on top and frost the top and sides evenly.
Sprinkle the sweetened shredded coconut over the top and press gently into the sides for garnish.
Slice, serve, and enjoy this luscious Coconut Mocha Cake with a cup of coffee or tea!
Nutrition Facts
Calories |
9353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 453.7 g | 582% | |
| Saturated Fat | 256.8 g | 1284% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 5336 mg | 232% | |
| Total Carbohydrate | 1381.0 g | 502% | |
| Dietary Fiber | 102.5 g | 366% | |
| Total Sugars | 1012.7 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 720 mg | 55% | |
| Iron | 46.6 mg | 259% | |
| Potassium | 4524 mg | 96% | |
*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.
