Chocolate Coconut Cake

Chocolate Coconut Cake: A Decadent Delight

Chocolate Coconut Cake is a luscious and indulgent dessert that combines the richness of chocolate with the tropical essence of coconut. This heavenly cake features moist and tender chocolate cake layers filled and frosted with a creamy coconut filling. The irresistible combination of flavors and textures makes this recipe a beloved treat for chocolate and coconut enthusiasts. In this blog post, we will explore the ingredients, preparation, flavor variations, serving suggestions, and tips to create the perfect Chocolate Coconut Cake.

1. Overview of Chocolate Coconut Cake

Chocolate Coconut Cake is a dessert that tantalizes the taste buds with its delectable combination of chocolate and coconut. The cake layers are made with a moist and flavorful chocolate batter, while the filling and frosting showcase the sweet and creamy essence of coconut. The contrast between the rich chocolate and the tropical coconut creates a harmonious blend of flavors that is both satisfying and luxurious. Due to its decadence and the popularity of chocolate and coconut,this recipe has become a favorite for special occasions and celebrations.

2. Ingredients for Chocolate Coconut Cake

To create a delicious Chocolate Coconut Cake, you will need the following key ingredients:

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ¾ teaspoons baking powder
1 ¾ teaspoons baking soda
1 teaspoon table salt
2 ¼ cups granulated sugar
1 ¼ cups buttermilk
2 ¼ teaspoons pure vanilla extract
⅔ cup vegetable oil
3 extra-large eggs, room temperature
1 cup boiling water
1 ½ cups salted sweet cream butter
¾ cup unsweetened cocoa powder
4 ½ cups powdered sugar
½ cup whole milk
1 ½ cups sweetened condensed milk
2 teaspoons pure vanilla extract
½ teaspoon salt
4 cups sweetened coconut flakes

3. Preparation of Chocolate Coconut Cake

To prepare a delightful Chocolate Coconut Cake, follow these simple steps:

Preheat oven to 350°F. Spray two 9-inch round cake pans with baker’s spray.
Whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Whisk in buttermilk, vanilla, and vegetable oil.
Whisk in eggs, one at a time.
Whisk in boiling water.
Divide batter between cake pans and bake for 30-35 minutes.
Beat butter until smooth.
Mix in vanilla and cocoa powder.
Add powdered sugar and milk, alternating between the two.
Whisk sweetened condensed milk, vanilla, and salt until smooth.
Stir in coconut flakes.
Slice cooled cakes in half horizontally.
Place the bottom layer on a cake board or serving plate.
Spread ⅓ of the coconut mixture over the bottom layer.
Repeat layers with the remaining cake and coconut mixture.
Spread a thin layer of frosting on the outside of the cake.
Apply a thicker layer of frosting over the sides and top of the cake.
Chill the cake in the refrigerator until ready to serve.

4. Flavor Variations and Enhancements

While Chocolate Coconut Cake is already a delight on its own, you can explore various flavor variations and enhancements to add your personal touch. Here are a few ideas:

  • Adding a hint of coffee or espresso: Infuse the chocolate cake layers with a subtle coffee flavor by adding a teaspoon of instant coffee or espresso powder to the batter. This addition complements the richness of the chocolate and coconut.
  • Incorporating nuts or chocolate chips: For added texture and flavor, fold in chopped nuts, such as almonds or pecans, into the cake batter. You can also add a handful of chocolate chips to the batter for bursts of chocolate goodness.
  • Infusing flavors with extracts or liqueurs: Enhance the coconut filling and frosting by incorporating extracts such as vanilla or almond. Additionally, you can add a splash of coconut-flavored liqueur, such as Malibu, to the filling to intensify the coconut essence.

Feel free to experiment with these flavor variations or create your own unique twist to tailor the cake to your preferences.

5. Serving Suggestions and Pairings

Chocolate Coconut Cake can be served in various ways to enhance the experience. Consider the following suggestions:

  • Complementing flavors with fruits and sauces: Pair the cake with fresh berries, such as raspberries or strawberries, for a burst of fruity sweetness. Drizzle the cake slices with a chocolate or caramel sauce to add an extra layer of indulgence.
  • Ice cream and whipped cream accompaniments: Serve a slice of this recipe with a scoop of coconut or vanilla ice cream. The creamy and cool ice cream balances the richness of the cake. Alternatively, a dollop of freshly whipped cream can add a light and airy touch.
  • Beverage pairings for Chocolate Coconut Cake: Pair the cake with a cup of hot coffee or espresso to complement the chocolate flavor. Alternatively, a glass of milk, a cup of tea, or even a glass of champagne can provide a delightful contrast to the richness of the cake.

6. Tips for a Perfect Chocolate Coconut Cake

To ensure your Chocolate Coconut Cake turns out perfect every time, consider the following tips:

  • Achieving moist and tender cake layers: Use high-quality cocoa powder or melted chocolate for a rich and intense chocolate flavor. Be careful not to overbake the cake layers, as they can become dry. Test the doneness with a toothpick and remove them from the oven as soon as it comes out clean.
  • Properly preparing and applying the coconut filling and frosting: Allow the coconut filling and frosting to cool completely before applying themto the cake layers. This ensures that the filling and frosting set properly and adhere well to the cake. Spread the filling generously between the layers, ensuring that it reaches the edges for a consistent coconut flavor. When frosting the cake, use an offset spatula for a smooth and even finish.
  • Decorating and garnishing techniques: Get creative with the cake’s decoration by using chocolate shavings, coconut flakes, or fresh berries. You can sprinkle toasted coconut flakes on top of the frosting or create a decorative pattern with chocolate shavings. Remember to garnish just before serving to maintain freshness and visual appeal.
  • Storing and serving leftovers: Store any leftovers from this recipe in an airtight container in the refrigerator. The cake will stay fresh for a few days. When serving leftover cake, you can bring it to room temperature for about 30 minutes before enjoying it to restore its optimal texture and flavor.


Chocolate Coconut Cake is a decadent delight that combines the richness of chocolate with the tropical allure of coconut. With its moist cake layers and creamy coconut filling and frosting, this cake offers a truly indulgent experience for chocolate and coconut lovers. Whether served for special occasions, celebrations, or simply as a well-deserved treat, Chocolate Coconut Cake is sure to leave a lasting impression with its harmonious flavors and luxurious texture. So, take a slice, savor each bite, and enjoy the pure indulgence of this delightful cake.


  1. Can I use a different type of cake for Chocolate Coconut Cake?

    • While chocolate cake pairs wonderfully with coconut, you can experiment with other cake flavors as well. Vanilla, almond, or even a combination of chocolate and vanilla layers can be used to create unique variations of this recipe.
  2. Can I make a vegan version of Chocolate Coconut Cake?

    • Yes, you can make a vegan version of this recipe by using vegan substitutes for eggs, milk, and butter in the cake layers. For the filling and frosting, use coconut milk and vegan butter or coconut oil. Ensure that all ingredients used are vegan-friendly.
  3. Can I make the cake layers ahead of time?

    • Yes, you can bake the cake layers in advance. Allow them to cool completely, then wrap them tightly in plastic wrap and store them in the refrigerator for up to two days. Before assembling the cake, bring the layers to room temperature.
  4. Can I freeze Chocolate Coconut Cake?

    • Yes, you can freeze Chocolate Coconut Cake. After assembling and frosting the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. Thaw the cake in the refrigerator overnight before serving.
  5. Can I use desiccated coconut instead of shredded coconut?

    • Yes, desiccated coconut can be used as a substitute for shredded coconut in the filling and frosting. However, keep in mind that desiccated coconut has a finer texture and less moisture compared to shredded coconut.

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