Description

This Moist Chocolate Coconut Cake is rich, fudgy, and packed with tropical coconut flavor. Featuring a tender chocolate cake base, creamy coconut frosting, and a sprinkle of toasted coconut, this recipe is perfect for any occasion. Whether you love classic layer cakes or prefer a simple bundt version, this foolproof recipe guarantees a soft and irresistible texture every time!

Ingredients

Scale

For the Cake:

1 ¾ cups (220g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup (200g) granulated sugar
½ cup (100g) brown sugar
2 large eggs (or flax eggs for vegan version)
¾ cup (180ml) coconut milk (full-fat)
½ cup (120ml) vegetable oil
1 tsp vanilla extract
1 cup (240ml) hot brewed coffee (or hot water)
1 cup (80g) shredded coconut

For the Frosting:

1 cup (2 sticks) unsalted butter, softened
3 cups (360g) powdered sugar
¼ cup (60ml) coconut milk
1 tsp coconut extract
½ tsp vanilla extract
1 cup (80g) shredded coconut (for garnish)

Instructions

1. Prepare the Cake:

Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together sugars, eggs, coconut milk, oil, and vanilla extract.
Gradually mix the dry ingredients into the wet ingredients. Slowly add the hot coffee, stirring until smooth.
Fold in the shredded coconut for extra texture.

2. Bake the Cake:

Divide the batter evenly between the cake pans.
Bake for 28-32 minutes, or until a toothpick inserted comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Frosting:

Beat the butter until fluffy, then gradually add powdered sugar.
Mix in coconut milk, coconut extract, and vanilla extract. Beat until light and creamy.

4. Assemble the Cake:

Place one cake layer on a serving plate and spread frosting evenly on top.
Add the second cake layer and frost the top and sides.
Press shredded coconut onto the frosting for decoration.

5. Serve and Enjoy!

Slice, serve, and enjoy your delicious Moist Chocolate Coconut Cake!

Notes

For extra coconut flavor, toast the shredded coconut before adding it as a garnish.
Swap hot coffee with hot water if you prefer a milder chocolate taste.
To make it gluten-free, replace the flour with a 1:1 gluten-free baking blend.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (out of 12)
Calories: 420 kcal
Sugar: 35g
Sodium: 180mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 5g
Cholesterol: 45mg

Keywords: Moist Chocolate Coconut Cake, chocolate coconut dessert, coconut frosting, easy chocolate cake, rich chocolate cake