I love the sweet smell of chocolate mixing with coconut. It feels warm and makes me smile. Every bite tastes like a little hug.

When I first made this cake, it was soft and rich. The coconut gave it a nice crunch. My family could not stop eating it.

I know you want that mix of creamy and sweet too. It’s simple, and it feels so cozy. This cake can make any day feel special.

So let’s bake this Coconut Chocolate Cake together. I’ll show you step by step. You will love how easy and tasty it is.

Why You’ll Love This Coconut Chocolate Cake

Rich, Decadent Flavor: The combination of deep chocolate and the rich, tropical flavor of coconut is an irresistible pairing.
Moist and Tender Cake: The addition of oil in the batter makes the cake ultra-moist, while the hot water helps to intensify the chocolate flavor.
Fluffy Coconut Buttercream: The coconut buttercream is light, airy, and perfectly sweet, making it the ideal match for the chocolate cake layers.
Beautiful Presentation: With the shredded coconut topping, this cake looks as gorgeous as it tastes!
Perfect for Special Occasions: Whether it’s for a birthday, holiday, or just because, this cake will impress your guests and satisfy your sweet tooth.

Required Kitchen Tools

Before we get started, make sure you have these essential kitchen tools on hand:

Mixing Bowls – For combining dry and wet ingredients.
Whisk – To help evenly blend the dry ingredients and wet ingredients.
Electric Mixer or Stand Mixer – This will make the process of beating the cake batter and buttercream a breeze.
Measuring Cups & Spoons – Accurate measurements are key to achieving the perfect cake.
Baking Pans – Two 9-inch round cake pans (or you can opt for a 9×13-inch pan if you prefer one large sheet cake).
Cooling Rack – To cool the cake before frosting.
Spatula – To smooth out the frosting and ensure an even spread.
Shredded Coconut – For decoration and added flavor.

Ingredients

You’ll need the following ingredients to make both the cake and the coconut buttercream frosting:

For the Chocolate Cake:

All-purpose flour: 2 cups (260g), measured correctly for precision.
Sugar: 2 cups (414g), granulated sugar that sweetens the cake without overpowering the chocolate.
Unsweetened cocoa powder: 3/4 cup (85g), natural cocoa powder gives the cake that deep, rich chocolate flavor.
Baking soda: 2 teaspoons, this will help the cake rise perfectly.
Salt: 1 teaspoon, to balance the sweetness and enhance the flavors.
Eggs: 2 large eggs, these act as a binder and provide structure to the cake.
Milk: 1 cup (240ml), whole milk makes the cake moist and tender.
Vegetable oil: 1 cup (240ml), ensures the cake stays soft and moist.
Vanilla extract: 1 1/2 teaspoons, to enhance the flavor of the chocolate.
Hot water: 1 cup (240ml), the hot water intensifies the chocolate flavor and helps the cake stay moist.

For the Coconut Buttercream:

Unsalted butter: 2 1/2 cups (560g), at room temperature, to create a smooth and creamy buttercream.
Powdered sugar: 10 cups (1150g), sifted, for that perfect sweet frosting.
Coconut extract: 1 tablespoon, for an authentic coconut flavor.
Heavy cream: 6–8 tablespoons (90ml–120ml), depending on how thick or smooth you want the buttercream.
Salt: A pinch, to balance the sweetness of the buttercream.
Sweetened shredded coconut: 1 1/2 cups (113g), for both the buttercream and decoration.

Variations for Coconut Chocolate Cake

While this cake is already bursting with flavor, there are a few fun ways you can mix things up to suit your taste:

Add Chocolate Chips: Mix in 1/2 to 1 cup of semisweet or milk chocolate chips into the batter for pockets of chocolate in every bite.
Coconut Milk: Use coconut milk instead of regular milk for a more intense coconut flavor.
Chocolate Ganache: Instead of frosting the cake with coconut buttercream, use a rich chocolate ganache for a decadent topping.
Toasted Coconut: For an extra layer of flavor and texture, toast the shredded coconut in a pan before sprinkling it on top of the cake.
Flavored Cake: Try swapping out the vanilla extract with almond or even rum extract for a unique twist.

Step-by-Step Instructions

1. Prepare the Cake Pans

Start by greasing and flouring two 9-inch round cake pans. Alternatively, you can line the bottoms with parchment paper for easy removal once the cake has cooled.

2. Make the Chocolate Cake Batter

In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, combine the wet ingredients: eggs, milk, oil, and vanilla extract. Mix them well.

3. Combine Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be quite thick at this point. Now, slowly add the hot water to the batter, stirring constantly. This step is key to achieving a super moist and decadent cake. The batter will be thin, but that’s exactly what you want.

4. Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake in a preheated oven at 350°F (177°C) for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

5. Make the Coconut Buttercream

While the cakes are cooling, prepare the coconut buttercream. In a large bowl, beat the room temperature butter using an electric mixer on medium speed until smooth and creamy (about 3-4 minutes). Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated.

Once all the powdered sugar has been added, mix in the coconut extract and a pinch of salt. Continue beating until the buttercream is smooth and fluffy. Add heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency. You want it to be spreadable but still hold its shape. Lastly, fold in the shredded coconut for added texture and flavor.

6. Frost the Cake

Once the cakes have cooled completely, spread a generous layer of coconut buttercream on top of one cake layer. Place the second cake layer on top and continue frosting the top and sides of the entire cake.

7. Decorate the Cake

To finish, sprinkle a generous amount of shredded coconut on top of the cake for a beautiful, rustic look. If desired, you can also press some shredded coconut into the sides of the cake for extra texture.

How to Serve Coconut Chocolate Cake

This coconut chocolate cake is best served at room temperature, where its flavors and textures truly shine. Here are a few ideas on how to enjoy this decadent cake:

With a Cup of Coffee or Tea: This cake pairs beautifully with a hot beverage, making it perfect for an afternoon treat.
On Special Occasions: This cake is sure to be the star of the show at birthdays, anniversaries, or any festive gathering.
With Ice Cream: Top a slice with a scoop of vanilla ice cream for an extra indulgent dessert.
As a Layered Dessert: Serve it with fresh whipped cream or even a drizzle of chocolate sauce for a layered dessert experience.

Storing Coconut Chocolate Cake

At Room Temperature: If you have leftover cake, store it in an airtight container at room temperature for up to 3 days.
In the Refrigerator: To extend the shelf life, keep the cake in an airtight container in the refrigerator for up to a week. Just let it come to room temperature before serving.
Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in a freezer-safe container. Thaw it at room temperature before serving.

Nutrition Information (per slice, assuming 12 slices)

Nutrition	Amount
Calories	450
Fat	25g
Saturated Fat	18g
Carbohydrates	59g
Fiber	3g
Sugar	48g
Protein	3g
Cholesterol	65mg
Sodium	220mg

Conclusion

This Coconut Chocolate Cake is the perfect dessert for chocolate lovers and coconut enthusiasts alike. The rich, moist cake combined with the creamy coconut buttercream creates a melt-in-your-mouth experience that is sure to leave everyone craving more. With simple ingredients and easy-to-follow steps, this cake is an impressive showstopper that’s perfect for any occasion. Give it a try, and prepare to be blown away by the tropical, chocolatey goodness in every bite.