Quick Benefits
Chocolate Coconut Cake is the ultimate dessert for chocolate lovers who enjoy a tropical twist. Rich, moist, and layered with creamy frosting and sweet coconut, this cake is perfect for birthdays, holidays, or any occasion that deserves something extra special. The batter comes together quickly, and with a few simple steps, you’ll have a bakery-style cake that looks and tastes amazing.
Essential Ingredients
To create this decadent cake, you’ll need the following:
For the Cake:
- 1 and ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot water
- 1½ cups sweetened shredded coconut (divided)
For the Frosting:
- 1 recipe Chocolate Buttercream Frosting (your favorite or homemade)
Preparation Steps
- Preheat oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- Sift flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large bowl.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla until smooth.
- Combine wet and dry ingredients. Gradually add 1 cup hot water and mix until smooth (batter will be thin).
- Fold in 1 cup of shredded coconut.
- Divide the batter evenly between the pans and bake for 22–25 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost and Assemble: Spread chocolate buttercream between layers and over the top. Press the remaining coconut onto the sides of the cake.
Health Benefits
While Chocolate Coconut Cake is indulgent, it does offer:
- Coconut, which provides fiber and healthy fats.
- Cocoa powder, known for antioxidants like flavonoids.
- Homemade preparation, allowing you to control sugar and fat content if desired.
For a lighter twist, consider using reduced-fat ingredients or substituting applesauce for some of the oil.
Serving Suggestions
Make your cake presentation special:
- Garnish with powdered sugar, fresh berries, or a mint sprig.
- Pair with a scoop of vanilla ice cream or a drizzle of chocolate syrup.
- Serve with coffee, tea, or a glass of cold milk for a classic combination.
This cake is ideal for celebrations, but also makes a great weekend baking project.
Creative Variations
- Add chopped nuts (like almonds or pecans) for crunch.
- Use toasted coconut for a deeper flavor and golden color.
- Try coconut cream frosting for an extra tropical touch.
- Infuse the batter with a splash of coconut extract for added aroma.
Storage Tips
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for longer freshness (up to 5 days), but bring to room temp before serving.
- The cake layers can be frozen (unfrosted) for up to 2 months. Wrap in plastic wrap and foil.
Pro Tips
- Room temperature ingredients mix better and create a smoother batter.
- Use parchment paper circles in your pans to help the cakes release easily.
- Don’t overbake—check your cake with a toothpick at 22 minutes.
- For even layers, use a kitchen scale to divide the batter equally.
Frequently Asked Questions
Q: Can I make this cake in advance?
A: Yes! Bake the layers a day ahead and frost the next day. Or freeze the layers and assemble later.
Q: Can I use unsweetened coconut instead?
A: Yes, though the flavor will be less sweet and the texture slightly drier. You can also toast it for extra flavor.
Q: Can I make it dairy-free?
A: Substitute dairy-free buttermilk (plant milk + vinegar) and use vegan butter and egg replacers.
Q: How do I keep my cake moist?
A: Don’t overbake, and store it well-covered. A little extra oil or a simple syrup glaze can also help retain moisture.
Nutrition Facts (Approx. per slice, based on 12 servings):
- Calories: ~350 kcal
- Total Fat: ~18g
- Saturated Fat: ~8g
- Carbohydrates: ~45g
- Sugar: ~30g
- Protein: ~4g
Chocolate Coconut Cake
This Chocolate Coconut Cake is a rich and decadent dessert that combines moist chocolate layers with the tropical sweetness of shredded coconut. It’s perfect for celebrations or anytime you want a show-stopping treat. Finished with a luscious chocolate buttercream frosting and topped with coconut, every bite is a delightful blend of texture and flavor.
- Total Time: 45 minutes
Ingredients
1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot water
1 and 1/2 cups sweetened shredded coconut, divided
1 recipe Chocolate Buttercream Frosting
Instructions
Begin by preheating your oven to 350°F (175°C). Next, you will want to grease and flour three 9-inch round cake pans. This ensures our cakes will come out beautifully. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until it is well combined. Gradually, add the wet mixture to the dry ingredients while mixing until smooth. Don’t be alarmed if the batter appears thin – this is perfectly normal! Then, fold in 1 cup of shredded coconut to give that lovely texture.
Now, evenly divide the batter among your prepared cake pans. It’s time to bake! Place them in the oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely. When cooled, it’s time to assemble! Spread the Chocolate Buttercream Frosting between the layers and on top of the cake, then press the remaining shredded coconut onto the sides of the cake. Slice and serve each heavenly piece!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: ~350 per slice (based on 12 servings)
