Chocolate Coconut Cake

If you’ve ever wanted a cake that’s both rich and tropical, this Chocolate Coconut Cake is it. I remember the first time I made it—my kitchen smelled like cocoa and toasted coconut heaven. It’s the kind of dessert that makes you smile before the first bite.

The layers are soft and moist, with that deep chocolate flavor I can never resist. Then there’s the coconut—it adds the perfect chewy sweetness that makes every slice feel special. I love how the flavors just melt together so perfectly.

Each bite feels like a little island getaway mixed with a cozy chocolate hug. It’s sweet, creamy, and a bit indulgent, but in the best way. I always end up sneaking an extra piece later.

So let’s grab some cocoa and coconut and bake something amazing. This Chocolate Coconut Cake is easy to make and so worth it. Trust me, it’s pure comfort on a plate.

Why You’ll Love This Recipe

• Indulgent & Flavorful: The deep, rich chocolate flavor is balanced perfectly with the tropical coconut notes, making every bite a sweet symphony.
• Impressive Yet Easy to Make: Despite its elegant look, this cake is surprisingly simple to whip up with common pantry ingredients.
• Perfect for All Occasions: Whether it’s a birthday, holiday gathering, or just a casual afternoon treat, this cake is guaranteed to wow your guests.
• Moist & Tender: The combination of cocoa powder, vegetable oil, and a bit of boiling water results in a super moist and tender cake.
• Make-Ahead Friendly: The cake layers can be baked a day in advance, and the frosting can be stored for later use.

Required Kitchen Tools

Before you dive into this delightful recipe, make sure you have the following kitchen essentials:

• Two 9-inch Round Cake Pans: For the cake layers.
• Mixing Bowls: To combine the dry ingredients and the wet ingredients.
• Hand or Stand Mixer: To beat the frosting to a creamy consistency.
• Whisk: For the dry ingredients and the ganache.
• Spatula: To spread the frosting evenly.
• Measuring Cups & Spoons: For precise ingredient measurements.
• Cooling Rack: To cool the cake layers completely before frosting.
• Saucepan: For heating the cream to make the ganache.

Ingredients

Here’s what you’ll need to make this mouthwatering cake (exact measurements are in the recipe card below):

For the Chocolate Cake:

• Granulated Sugar: 2 cups (400 g) – Adds sweetness and helps to create a tender texture.
• All-Purpose Flour: 1-3/4 cups (210 g) – The base of the cake.
• Unsweetened Cocoa Powder: 3/4 cup (63 g) – For that rich, chocolatey flavor.
• Baking Powder: 1-1/2 teaspoons – Helps the cake rise and gives it a fluffy texture.
• Baking Soda: 1-1/2 teaspoons – Another leavening agent that works alongside the baking powder.
• Salt: 1 teaspoon – Enhances all the flavors.
• Eggs: 2 large eggs (room temperature) – Provides structure and moisture to the cake.
• Milk: 1 cup (240 ml) – Adds moisture and richness.
• Vegetable Oil: 1/2 cup (120 ml) – Keeps the cake moist and tender.
• Vanilla Extract: 2 teaspoons – A classic flavor enhancer for the cake.
• Almond Extract: 1/2 teaspoon – For an extra layer of flavor.
• Boiling Water: 1 cup (240 ml) – Added at the end to make the batter thinner and create a moist cake.

For the Chocolate Ganache Frosting:

• Bittersweet Chocolate: 4 ounces – The key ingredient for a silky, rich ganache.
• Heavy Cream: 1/2 cup (120 ml) – Helps create a smooth, creamy texture.

For the Coconut Buttercream:

• Confectioners Sugar (Powdered Sugar): 2 1/2 cups (283 g) – Sweetens the buttercream and gives it a smooth consistency.
• Unsalted Butter: 1 1/4 cups (2 1/2 sticks, 283 grams) – Provides a rich, creamy texture.
• Heavy Cream: 2 tablespoons – Helps thin out the buttercream and makes it easy to spread.
• Vanilla Extract: 2 teaspoons – For flavor depth.
• Coconut Extract or Coconut Cream: 2 teaspoons or 2-3 tablespoons – Infuses the buttercream with a lovely coconut flavor.
• Salt: 1/8 teaspoon – Balances out the sweetness.
• Shredded Sweetened Coconut: 2 cups (170 g) – For adding texture and a delightful coconut crunch.

Step-by-Step Instructions

1. Prepare the Chocolate Cake Batter

• Preheat the Oven: Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans to prevent sticking. You can also line the bottoms with parchment paper for extra protection.
• Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures there are no lumps and the dry ingredients are evenly distributed.
• Whisk Wet Ingredients: In a separate bowl, whisk together the granulated sugar, eggs, milk, vegetable oil, vanilla extract, and almond extract. Mix until the ingredients are fully combined and smooth.
• Combine the Mixtures: Slowly add the wet ingredients to the dry ingredients, stirring gently until everything is well combined. Be careful not to over-mix.
• Add Boiling Water: Finally, pour in the boiling water. The batter will be thin, but that’s okay! It helps make the cake incredibly moist and light.
• Bake the Cake: Divide the batter evenly between the two prepared cake pans. Tap the pans gently on the counter to remove air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Cake: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Chocolate Ganache Frosting

While the cake cools, it’s time to prepare the chocolate ganache frosting:

• Heat the Cream: In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer. Do not let it boil.
• Add the Chocolate: Pour the hot cream over the chopped bittersweet chocolate in a heatproof bowl. Let it sit for 3-4 minutes to soften the chocolate, then stir until smooth and glossy. Let the ganache cool to room temperature before using.

3. Make the Coconut Buttercream

Now, let’s prepare the coconut buttercream:

• Beat the Butter: In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until creamy and smooth. This should take about 2-3 minutes.
• Add the Sugar and Cream: Gradually add the sifted powdered sugar and heavy cream, mixing until combined. Continue to beat until the buttercream is fluffy and smooth.
• Add the Flavor: Mix in the vanilla extract and coconut extract (or coconut cream), followed by the salt. If the buttercream is too thick, you can add more heavy cream until it reaches your desired consistency.
• Add the Coconut: Gently fold in the shredded sweetened coconut to give the buttercream texture and that signature coconut flavor.

4. Assemble the Cake

• Level the Cake Layers: Once the cakes are completely cool, use a serrated knife to level off the tops if they have domed. This ensures a flat, even surface for stacking and frosting.
• Layer the Cake: Place the first cake layer on your serving platter or cake stand. Spread a generous layer of coconut buttercream over the top.
• Top with the Second Cake Layer: Place the second cake layer on top of the buttercream. Gently press down to ensure it’s even.
• Frost the Cake: Spread the coconut buttercream over the entire cake, including the sides. Use an offset spatula for a smooth finish. You can leave the sides slightly rustic if you prefer.
• Add the Ganache: Pour the cooled chocolate ganache over the top of the cake, allowing it to drip down the sides. If you want a thicker ganache layer, let it sit for a few minutes before spreading it over the top.

How to Serve and Decorate

Serving the Cake: This cake is perfect for any special occasion, from birthdays to holiday gatherings. Serve it on its own or pair it with a scoop of vanilla ice cream or fresh berries for an extra touch of indulgence.

Decorating Ideas: If you want to go the extra mile, you can sprinkle some extra shredded coconut on top of the cake for added texture and visual appeal. You can also drizzle a little more ganache over the top for a beautiful finish.

Storing Chocolate Coconut Cake

• At Room Temperature: If you plan to eat the cake within 2-3 days, store it in an airtight container at room temperature.
• In the Refrigerator: If you need to store it for a longer period, refrigerate the cake for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.

Can I freeze this cake? Absolutely! You can freeze the cake layers (without frosting) for up to 3 months. Just wrap them tightly in plastic wrap and aluminum foil. When ready to serve, thaw at room temperature and frost as desired.

Nutrition (Per Slice)

Nutrient	Amount
Calories	420
Total Fat	20g
Saturated Fat	10g
Carbohydrates	56g
Sugar	38g
Protein	5g

Conclusion

This Chocolate Coconut Cake is a must-try dessert for anyone who loves a perfect balance of chocolate and coconut flavors. From the rich and moist cake layers to the creamy coconut buttercream and indulgent chocolate ganache, every bite will make you swoon. Whether you’re celebrating a special occasion or treating yourself to something extraordinary, this cake is sure to impress. Enjoy every slice!

Frequently Asked Questions

Can I make this Chocolate Coconut Cake ahead of time?

Yes! You can bake the cake layers 1–2 days ahead. Wrap them tightly in plastic wrap and refrigerate. Add the coconut filling and frosting the day you plan to serve for the freshest taste.

Can I use desiccated coconut instead of shredded?

You can, but the texture will be slightly different. Shredded coconut gives a soft, chewy filling, while desiccated coconut makes it more compact. If using desiccated, add 1–2 tablespoons of cream or milk to moisten it.

What if I don’t have buttermilk?

You can make an easy substitute: mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk, let it sit for 5 minutes, and it’s ready to use.

How do I keep the cake moist?

Don’t overbake it — remove the cake from the oven as soon as a toothpick comes out clean. Also, brushing the layers with a bit of coconut milk before adding the filling helps lock in moisture.

Can I turn this into cupcakes?

Absolutely! This recipe makes about 24 cupcakes. Bake them at 350°F (175°C) for 18–20 minutes, then fill the centers with coconut mixture before frosting.

How should I store leftover cake?

Store in an airtight container in the refrigerator for up to 4 days. You can also freeze slices for up to 2 months — just thaw in the fridge before serving.

Can I use dark chocolate instead of cocoa powder?

Yes, but you’ll need to melt it first and slightly reduce the sugar. Use about 3 ounces of melted dark chocolate for every ¼ cup of cocoa powder, adjusting sweetness to taste.