There is something truly irresistible about this Chocolate Coconut Cake Recipe that makes it an absolute crowd-pleaser. Moist, rich chocolate layers paired with a luscious, sweet coconut filling create a harmony of flavors and textures that feel both indulgent and comforting. If you love the classic combination of chocolate and coconut, this recipe will quickly become one of your favorites to bake for celebrations or a special treat any day of the week.
Ingredients You’ll Need
Each ingredient in this Chocolate Coconut Cake Recipe is simple but essential, working together to establish its perfect balance of flavor, texture, and color. Every item plays its part in delivering that moist crumb, rich chocolate depth, and creamy coconut sweetness.
- All-purpose flour (2 cups): Provides the structure to give the cake its tender crumb.
- Unsweetened cocoa powder (¾ cup): Brings deep chocolate flavor and a beautiful dark hue.
- Baking soda (2 tsp): Helps the cake rise and stay fluffy.
- Baking powder (1 tsp): Adds a little extra lift to keep layers light.
- Salt (½ tsp): Balances sweetness and enhances flavors.
- Granulated sugar (2 cups): Sweetens the cake perfectly without overpowering.
- Vegetable oil (1 cup): Keeps the cake moist and tender.
- Buttermilk (1 cup): Adds a slight tang and helps with moistness.
- Hot water or brewed coffee (1 cup): Intensifies the chocolate flavor and thins the batter for easy mixing.
- Large eggs (2): Bind the ingredients and provide structure.
- Vanilla extract (2 tsp): Enhances all the flavors.
- Sweetened shredded coconut (2 cups): For the luscious coconut filling that melts in your mouth.
- Sweetened condensed milk (1 can): Binds the filling with rich creaminess and sweetness.
- Heavy cream (¼ cup): Adds a silky smooth texture to the coconut filling.
- Unsalted butter (1 cup): Essential for the creamy, dreamy chocolate frosting.
- Powdered sugar (3 ½ cups): Sweetens and thickens the frosting to perfection.
- Whole milk (⅓ cup): Adjusts frosting consistency for spreading.
- Pinch of salt: Balances and enhances the frosting flavors.
How to Make Chocolate Coconut Cake Recipe
Step 1: Prepare the Cake Pans
Start by preheating your oven to 350°F (175°C). Then, grease three 8-inch round cake pans and line their bottoms with parchment paper. This little prep trick ensures your cake layers come out perfectly, intact, and ready for layering.
Step 2: Mix the Dry Ingredients
Next, whisk together your all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Making sure these are evenly combined is key because it guarantees that every bite of cake is consistently delightful.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until smooth. Then, stir in the buttermilk to add a lovely tang and moisture that will keep the layers tender and full of flavor.
Step 4: Add Dry to Wet
Slowly add the dry ingredients into the wet mixture, mixing just until combined. Then gently pour in the hot water or brewed coffee. This step is what makes the batter thin and silky, translating into moist, rich chocolate layers.
Step 5: Bake the Cake Layers
Divide the batter evenly among your prepared pans and pop them in the oven. Baking for 25 to 30 minutes, you’ll want to check with a toothpick to be sure it comes out clean. Let the cakes cool in pans briefly, then move them to wire racks to cool completely — this cool-down prevents any frosting mishaps later on.
Step 6: Make the Coconut Filling
Mix shredded coconut, sweetened condensed milk, vanilla extract, and heavy cream together. Let it sit for 10 to 15 minutes so it thickens into a sticky, spreadable filling that perfectly complements the rich chocolate layers.
Step 7: Prepare the Frosting
Beat butter until light and creamy, then sift in cocoa powder and powdered sugar. Add milk, vanilla, and salt, beating until luscious and fluffy. Adjust the consistency with a splash more milk if needed — this frosting is everything you want to spread generously.
Step 8: Assemble the Cake
Place one cake layer on your favorite serving plate. Spread half of the coconut filling evenly over it, right to the edges. Add the second layer and repeat with the remaining coconut filling. Cap it all with the final cake layer, creating a towering masterpiece.
Step 9: Frost the Cake
Use an offset spatula to smooth the chocolate buttercream all over the top and sides. For an extra touch, press some shredded coconut around the base — a simple but stunning finishing detail that showcases the tropical twist of this Chocolate Coconut Cake Recipe.
How to Serve Chocolate Coconut Cake Recipe
Garnishes
For serving, consider a sprinkle of toasted coconut flakes on top for an added crunch and a hint of caramelized flavor. You can also add fresh berries for a pop of color and bright contrast that cuts through the richness gloriously.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. If you want a beverage partner, a rich cup of coffee or a creamy latte elevates the cocoa notes beautifully.
Creative Ways to Present
To impress your guests, serve slices on rustic wooden boards or elegant glass cake stands. Layer individual servings in clear dessert cups with extra coconut filling and frosting swirls, creating personalized mini indulgences everyone will adore.
Make Ahead and Storage
Storing Leftovers
Leftover slices of this Chocolate Coconut Cake Recipe should be stored in an airtight container in the refrigerator. This keeps the frosting fresh and the coconut filling moist without drying out the cake layers.
Freezing
If you want to save time, you can freeze the fully assembled and frosted cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. Thaw it overnight in the fridge for the best texture before serving.
Reheating
When reheating individual slices, allow them to come to room temperature first and serve as is, or warm slightly in the microwave for about 10 to 15 seconds. This softens the cake and frosting without melting the coconut filling.
FAQs
Can I use regular milk instead of buttermilk?
Absolutely! If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for 5-10 minutes before using it in the recipe.
Can I replace vegetable oil with butter?
Yes, melted butter can be used, but the cake might be slightly less moist. Vegetable oil is preferred here for its neutral flavor and ability to keep the cake tender.
Is brewed coffee necessary in the batter?
While hot water works well, brewed coffee enhances the chocolate flavor wonderfully. If you want that extra depth, a strong brewed coffee is highly recommended but feel free to skip if you prefer.
How long does the cake stay fresh?
Stored properly in the refrigerator, this cake stays delicious for up to 4 days. Be sure to keep it covered to prevent it from drying out.
Can I make this cake gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking, and ensure all other ingredients are gluten-free. The texture may vary slightly, but the flavor will remain fantastic.
Final Thoughts
This Chocolate Coconut Cake Recipe is a shining example that sometimes, combining simple ingredients with care creates the most memorable desserts. Whether for a birthday, special occasion, or simply a sweet weekend reward, this cake delivers every time. I can’t wait for you to try it and discover how luscious and joyful a chocolate coconut cake can be!
Print
Chocolate Coconut Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Coconut Cake recipe combines rich, moist chocolate cake layers with a creamy, sweet coconut filling and a luscious chocolate buttercream frosting. Perfect for celebrations or any special occasion, this cake offers a delightful blend of chocolate and coconut flavors that will delight your taste buds and impress your guests.
Ingredients
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
- ⅓ cup (80ml) whole milk
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper to ensure easy removal after baking.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until fully combined to create a uniform dry mixture.
- Combine Wet Ingredients: In a separate large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth. Then stir in the buttermilk until fully incorporated.
- Add Dry to Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined. Slowly pour in the hot water or brewed coffee while stirring to achieve a smooth, thin batter.
- Bake the Cake Layers: Divide the batter evenly between 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 pans for 10 minutes before transferring them 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 combined. Allow the mixture to sit for 10 to 15 minutes to thicken to a spreadable consistency.
- 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. Adjust consistency with a small amount of additional milk if necessary.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand. Evenly spread half of the coconut filling over the top, covering the edges. Place the second cake layer on top and repeat with the remaining coconut filling. Add the final cake layer on top.
- 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, professional look. Optionally, press extra shredded coconut around the cake’s base for decoration.
Notes
- For an extra rich flavor, substitute brewed coffee for the hot water in the cake batter.
- Make sure the eggs and buttermilk are at room temperature for the best mixing results.
- If you don’t have cake pans, you can use 9-inch pans but note the baking time may vary slightly.
- To keep the cake moist, store covered at room temperature for up to 2 days or refrigerate for longer storage.
- Let the cake come to room temperature before serving if refrigerated.
