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
Scale
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
- â…“ 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.
