Chocolate Coconut Cake
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If you love a chocolate coconut candy bar, then you have got to try this chocolate coconut cake! Think moist chocolate cake layers flavored with coconut extract, and a coconut buttercream frosting. I’ve then topped it with shredded coconut for even more coconut flavor!
One of my favorite cupcake recipes has to be my chocolate coconut cupcakes, so obviously, I needed to make a cake version! This chocolate coconut cake uses my super moist and rich chocolate cake recipe (you might have seen it already in my chocolate raspberry cake recipe!), but I added some coconut extract to get that coconut flavor.
I then filled and covered the cake with a coconut American buttercream! This cake is seriously giving maximum coconut flavor in every bite.
Why You’ll Love This Chocolate Coconut Cake
- You can easily make this cake dairy-free, so if you’re like me and have food allergies, you can still make it!
- The cake is super moist and rich thanks to using oil instead of butter.
- You get tons of coconut flavor thanks to coconut extract and shredded coconut.
Ingredients Needed
- Milk: You can use regular milk or dairy-free milk. You can use coconut milk but I don’t recommend using canned coconut milk, it’ll make the chocolate cake dense.
- Cocoa Powder: I recommend using Dutch-processed cocoa powder.
- Coconut Extract: This is optional in the chocolate cake, but I really recommend using it to get maximum coconut flavor! Make sure you’re using a high-quality coconut extract, it makes all the difference.
- Shredded Coconut: I prefer using sweetened shredded coconut, but in a pinch, you could use unsweetened. Just note that if you use unsweetened shredded coconut, the cake won’t be as sweet.
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit. Spray two 8-inch round cake pans with cooking spray, then line the bottoms with parchment paper.
Step 2: In a large bowl, whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt together.
Step 3: Add the eggs, vanilla extract, coconut extract, oil and milk. Pour in the hot water and mix until smooth.
Step 4: Divide the cake batter evenly between the two cake pans. Bake in the oven for 20-26 minutes, or until a toothpick inserted in the middle comes out clean.
Step 5: Let the cakes cool in the pans for 20 minutes, then remove to a wire cooling rack to cool completely.
Step 6: Once cool, make your buttercream. In the bowl of a stand mixer or in a large bowl with a handheld mixer, beat the butter, coconut extract, salt, and ½ cup of icing sugar together. Slowly add in another ½ cup of powdered sugar at a time until the frosting reaches your desired consistency. If the buttercream is too thick, add ½ tablespoon of milk at a time. If you find it too thin, you can add powdered sugar ¼ cup at a time.
Step 7: Cover the cake in the coconut buttercream. Sprinkle the shredded coconut on top and on the sides of the cake.
Step 8: Slice and enjoy!
Decorating Your Cake
I love decorating this coconut chocolate cake with lots of shredded coconut! It looks so beautiful, but it also means you get even more coconut flavor in every bite.
It can be a bit tricky to cover the cake in shredded coconut, so this is what I recommend: after you’ve covered the top (generously!) with shredded coconut, take some more shredded coconut into your hands and gently press it into the frosting on the sides of the cake. I’ve found this to be the easiest way to cover the cake.
Expert Tips
- I always recommend using a kitchen scale to measure out your flour and cocoa powder. It’s super easy to add too much if you’re using measuring cups, and that will make your cake dry and dense.
- Don’t have a kitchen scale? Then make sure to use the scoop and level method to weigh out your flour and cocoa powder!
- I’m using shredded coconut here, but you could swap it out for flaked coconut. Just note that the pieces are a lot bigger so your cake will look a bit different!
- Make sure the cake layers are completely cool before you start assembling the cake. Warm cake layers plus cold frosting is not a good combo!
Storage Instructions
Store the cake in a cake carrier or an airtight container at room temperature for 3-4 days.
To freeze the cake layers, let them cool completely, wrap them in plastic wrap, and then foil. Freeze in ziploc bags for up to 3 months. Let them thaw at room temperature.
Any leftover coconut buttercream can be stored in an airtight container in the freezer for up to 2 months. Let the frosting thaw in the fridge, then re-whip it before using.
More Cake Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Coconut Cake
Ingredients
Coconut Chocolate Cake
- 1½ cups (187.5 g) all-purpose flour
- 1¼ cup (250 g) granulated sugar
- ½ tsp salt
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ¾ cup (64.5 g) unsweetened cocoa powder
- 2 eggs
- 1 cup (225 ml) water, hot
- ½ cup (107.5 ml) canola oil (or sunflower oil)
- 1 tsp vanilla extract
- 1 tsp coconut extract
- ½ cup (125 ml) milk, (regular or vegan)
Coconut Buttercream Frosting
- 2 cup (420 g) butter, softened, (regular or vegan)
- 3½-4 cup (480 g) powdered icing sugar
- 2 tsp coconut extract
- ¼ tsp salt
- 1-2 Tbsp milk, as needed, (regular or dairy free)
For Topping
- 1¼ cup shredded sweetened coconut, see notes*
Instructions
- Preheat the oven to 350°F and prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut round pieces of parchment paper so that they fit in the bottom of each pan (do not skip the parchment paper lining!)
- Whisk flour, cocoa powder, sugar, salt, baking powder, baking soda together in a large bowl.
- Add in the eggs, coconut extract, vanilla, oil, and milk. Pour in the hot water and mix until smooth.
- Divide the batter evenly between the two cake pans and bake on the middle rack of the oven for 20-26 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
- Let the cakes cool in the pans for 20 minutes, then run a butter knife around the outside of the cake to loosen it from the pan and flip upside down onto a cooling rack to cool completely.
- Make the buttercream. In the bowl of a standing mixer or handheld mixer, beat butter, coconut extract, salt, and ½ cup of icing sugar. Slowly add in ½ cup of powdered sugar at a time until it reaches your desired consistency. If the buttercream is too thick, you can add ½ tablespoon of milk in at a time, thinning it out as much as you'd like. If buttercream is too thin, add in more powdered sugar ¼ cup at a time.
- Once the cakes have cooled completely, add the frosting. Cover the cake in buttercream, then sprinkle the coconut on top and on the sides. For the sides, you can use your hands to gently press the shredded coconut into the cake. The cake should be generously coated in coconut.
- Slice and enjoy!
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon