This is the ultimate Chocolate Coconut Cake recipe you’ve been searching for. It features incredibly moist, rich chocolate cake layers, generously filled and frosted with a sweet, creamy coconut frosting. This cake strikes the perfect balance between deep chocolate flavor and tropical coconut sweetness, creating a dessert that’s truly unforgettable. Whether for a special occasion or a simple weekend treat, this recipe is a guaranteed crowd-pleaser.
Why You’ll Love This Chocolate Coconut Cake Recipe
There are countless reasons to adore this cake, but here are just a few. The crumb is exceptionally moist and tender, thanks to a combination of buttermilk and hot coffee, which blooms the cocoa powder for a more intense flavor. Unlike other recipes, this one ensures the coconut doesn’t just sit on top; it’s the star of the luscious, creamy frosting that complements the deep chocolate notes perfectly. It’s a showstopper dessert that’s surprisingly straightforward to make at home.
Key Ingredients for the Perfect Cake
Achieving the perfect texture and flavor in this Chocolate Coconut Cake comes down to using the right ingredients. Here’s what you’ll need and why it matters.
For the Chocolate Cake Layers
- All-Purpose Flour: Provides the structure for our cake.
- Granulated Sugar: For sweetness and moisture.
- Unsweetened Cocoa Powder: The source of our deep, rich chocolate flavor. Use a high-quality one for the best results.
- Baking Soda & Baking Powder: Our leavening agents that make the cake rise and become fluffy.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Large Eggs: Binds the ingredients together. Make sure they’re at room temperature.
- Buttermilk: The acid in buttermilk creates an incredibly tender crumb. Room temperature is key.
- Vegetable Oil: Guarantees a moist cake that stays fresh for days.
- Vanilla Extract: Enhances all the other flavors in the cake.
- Hot Brewed Coffee: This secret ingredient deepens the chocolate flavor without making the cake taste like coffee.
For the Creamy Coconut Frosting
- Butter: Use unsalted butter that’s been softened to room temperature for the creamiest texture.
- Cream Cheese: Adds a slight tang and incredible richness to the frosting. Also should be at room temperature.
- Powdered Sugar: Sweetens and thickens the frosting. Sift it to avoid lumps.
- Shredded Sweetened Coconut: The star of the frosting! It provides flavor, texture, and sweetness.
- Vanilla Extract: A splash of vanilla rounds out the flavor.
- Milk or Cream: To thin the frosting to the perfect spreading consistency.
How to Make Chocolate Coconut Cake (Step-by-Step)
Follow these simple steps to create a showstopping dessert. We’ll walk through making the cake layers and then whipping up the irresistible coconut frosting.
Step 1: Preparation
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra insurance against sticking, line the bottoms with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Breaking up any lumps now ensures a smooth batter later.
Step 3: Mix the Wet Ingredients
In a separate medium bowl, beat the eggs lightly. Then, whisk in the buttermilk, vegetable oil, and vanilla extract until everything is well combined.
Step 4: Combine and Bake the Cake
Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Don’t overmix! Now, carefully pour the hot coffee into the batter and mix on low until smooth. The batter will be very thin, but this is what makes the cake so moist. Pour the batter evenly into your prepared pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
Step 5: Make the Coconut Frosting
While the cakes are cooling, prepare the frosting. In a large bowl, use an electric mixer to beat the softened butter and cream cheese together until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar, mixing on low speed until it’s incorporated, then increase the speed to medium-high and beat until smooth. Stir in the shredded coconut and vanilla extract. If the frosting is too thick, add milk or cream one tablespoon at a time until it reaches a spreadable consistency.
Step 6: Assemble Your Chocolate Coconut Cake
Place one cooled cake layer on your serving plate. Spread a generous layer of coconut frosting over the top, right to the edges. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting. For a beautiful finish, you can press more shredded coconut onto the sides and top of the cake.
Pro Tips for the Best Results
- Room Temperature Ingredients: For a smooth, uniform batter, ensure your eggs and buttermilk are at room temperature. This helps them incorporate fully with the other ingredients.
- Don’t Overmix: Mix the batter until the ingredients are just combined. Overmixing develops gluten, which can lead to a tough, dry cake.
- Cool Completely: Never frost a warm cake! The frosting will melt and slide right off. Be patient and let the layers cool completely before assembling. For a similar cake with a different flavor profile, you might enjoy this coconut ricotta cake.
Storing Your Chocolate Coconut Cake
You can store this cake in an airtight container at room temperature for up to 2 days. If you need to store it longer, it will keep well in the refrigerator for up to 5 days. Due to the cream cheese frosting, it’s best to keep it chilled. Let it sit at room temperature for about 20-30 minutes before serving to allow the frosting to soften slightly. If you love baking, you should also try our favorite foolproof pie crust recipe.
Frequently Asked Questions
Yes! This cake is perfect for making ahead. You can bake the cake layers, let them cool completely, and store them tightly wrapped at room temperature for up to 2 days. The frosting can also be made ahead and stored in an airtight container in the refrigerator. Assemble the cake the day you plan to serve it.
Absolutely! This recipe works beautifully for cupcakes. Simply divide the batter among lined muffin tins, filling each about 2/3 full. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. This will make approximately 24 cupcakes.
You can, but you may need to adjust the sweetness of the frosting. If you use unsweetened shredded coconut, taste the frosting after mixing it in and add more powdered sugar until it reaches your desired sweetness level.
Store the cake in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting. For the best flavor and texture, let it sit at room temperature for about 20-30 minutes before serving.
For a deep, rich chocolate flavor, we recommend using a high-quality Dutch-processed cocoa powder. However, a natural unsweetened cocoa powder will also work well and yield a slightly lighter, tangier flavor.
More Decadent Desserts to Try
If you loved this Chocolate Coconut Cake, explore some of our other favorite dessert recipes. For a nutty and sweet treat, this Pecan Pie Dump Cake is incredibly easy and delicious. If you’re a chocolate fanatic, don’t miss these chocolate peanut butter marshmallow cookies. And for a creamy, no-bake option, these no-bake cheesecake bites are perfect any time of year.
The Ultimate Chocolate Coconut Cake Recipe
Chocolate Coconut Cake (The Ultimate Moist & Decadent Recipe)
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Slowly pour in the hot coffee and mix until the batter is smooth. The batter will be thin.
- Pour batter evenly into the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
- In a large bowl, beat the softened butter and cream cheese with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, mixing on low until combined, then beat on medium-high until smooth.
- Stir in the shredded coconut and vanilla extract. Add milk or cream as needed to reach a spreadable consistency.
- Place one cake layer on a serving plate. Spread a thick layer of frosting over it. Top with the second layer.
- Frost the top and sides of the cake with the remaining frosting. Garnish with additional shredded coconut if desired.
Notes
Do not overmix the cake batter; mix only until the ingredients are just combined for a tender crumb.
Let the cake layers cool completely before frosting to prevent the frosting from melting.
We hope you love this incredible Chocolate Coconut Cake! It’s a true labor of love that is worth every moment. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share your beautiful creations with us on Pinterest!
