Description
This Chocolate Coconut Cake Recipe blends rich cocoa with tropical coconut for a moist, flavorful dessert. Shredded coconut, full-fat coconut milk, and a hint of coffee make this cake tender, fragrant, and unforgettable. Perfect for birthdays, holidays, or casual family gatherings.
Ingredients
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup full-fat coconut milk (canned)
½ cup vegetable oil or melted coconut oil
1 ½ cups sugar (white or coconut sugar)
2 large eggs
1 tsp vanilla extract
1 cup shredded or desiccated coconut
Optional: ½ cup strong brewed coffee
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk coconut milk, sugar, eggs, oil, and vanilla extract until smooth.
4. Gradually add dry ingredients into wet mixture, stirring until just combined.
5. Fold in shredded coconut and optional coffee if using.
6. Divide batter evenly between pans and smooth the tops.
7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pans for 10 minutes before transferring to wire racks.
9. Frost with coconut buttercream, chocolate ganache, or whipped cream once completely cooled.
Notes
Optional: Toast the shredded coconut for extra crunch and flavor.
Adding brewed coffee deepens the chocolate flavor without making the cake taste like coffee.
Unfrosted layers can be frozen for up to 3 months. Thaw overnight in the refrigerator before decorating.
Pairs well with tropical fruits like pineapple or mango on the side.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg