Chocolate Coconut Cake
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.
Ingredients
Coconut Chocolate Cake
- 1½ cups all-purpose flour
- 1¼ cup granulated sugar
- ½ tsp salt
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ¾ cup unsweetened cocoa powder
- 2 eggs
- 1 cup water, hot
- ½ cup canola oil (or sunflower oil)
- 1 tsp vanilla extract
- 1 tsp coconut extract
- ½ cup milk (regular or vegan)
Coconut Buttercream Frosting
- 2 cup butter, softened (regular or vegan)
- 3½-4 cup 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
Parchment Paper Lining: I highly recommend not skipping this step. It is highly likely that the cake may break when you try to remove it from the pan if you do, since this is a very soft cake. Lining the round pan with parchment paper will make your life so much easier when removing the cakes from the pan, trust me. To do this, trace then cut a circle in the shape of your cake pan out of the parchment paper and place it inside the pans.
Measuring Flour: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.
Coconut: Shredded works best but if you don't mind big pieces of coconut you can use flaked. My recommendation is sweetened but if you prefer desserts to be less sweet, unsweetened is fine in a pinch.
Storage and Freezing Instructions:
The cake can be stored covered at room temperature for 3-4 days. I store mine in a cake carrier.
To freeze the cake layers, let them cool completely, then tightly wrap them in plastic wrap, then aluminium foil. Freeze in ziploc bags for up to 3 months, then let them thaw at room temperature.
Leftover buttercream can be stored in an airtight container in the freezer for up to 2 months. Thaw it in the fridge then mix it up using a handheld or standing mixer before using it.
To make in two 9 inch round cake pans: The cake layers will be thinner and will bake quicker. Start checking on them at around 14 minutes.
To make in a 9x13 sheet pan: Bake for 18-20 minutes. You will only need half the buttercream for a layer cake, so halve the buttercream recipe.
To make as a 3 layer cake: The easiest way is to divide the batter between 3 8 inch cake pans (you'll have thinner cake layers). If you want big layers, you can also multiply the ingredients in the recipe by 0.5.
Nutrition
Calories: 447kcal | Carbohydrates: 41g | Protein: 3g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 467mg | Potassium: 135mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1196IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg