Rich, fudgy chocolate cake layers meet a cloud of coconut buttercream in this Chocolate Coconut Cake that tastes like it came straight from a bakery counter. The crumb is soft and deeply chocolatey, the frosting is silky and sweet, and that generous blanket of shredded coconut on top gives it the most satisfying little crunch. I first made this one on a rainy Saturday afternoon when I was craving something indulgent but didn't want to spend all day in the kitchen, and it's been a go-to ever since.
If you love the kind of desserts that make people stop mid-bite and ask for the recipe, this one's going to be your new favorite. For another rich chocolate treat, my Espresso Brownies hit different on a cozy evening, and if you're a coconut fan through and through, you'll want to bookmark my Louisiana Crunch Cake and Cinnamon Pie too.
Why You'll Love This Chocolate Coconut Cake
- Deep chocolate flavor thanks to cocoa powder and hot water working together in the batter.
- Fluffy, spreadable coconut buttercream that's easy to make with a hand mixer.
- Beautiful shredded coconut coating that adds texture to every slice.
- Comes together in under an hour, and uses ingredients you probably already have.
- Great for birthdays, celebrations, or just because it's the weekend.
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Chocolate Coconut Cake Ingredients
Here's a quick look at everything before we get started.
See Recipe Card Below This Post For Ingredient Quantities
Coconut Chocolate Cake
- All-purpose flour : Forms the structure of the cake. Spoon and level your flour so it doesn't pack down in the cup.
- Granulated sugar : Sweetens the cake and helps keep the crumb tender and moist.
- Salt : Balances the sweetness and brings out the chocolate flavor.
- Baking soda : The main leavening agent. It helps the cake rise with a light, soft crumb.
- Baking powder : Works alongside baking soda for an even lift.
- Unsweetened cocoa powder : This is where all that rich chocolate flavor comes from. The hot water added later really activates it.
- Eggs : Bind the batter together and add moisture. Room temperature eggs blend more smoothly.
- Hot water : Blooms the cocoa powder and makes the batter silkier. This is the trick to a deeply flavored chocolate cake.
- Canola oil : Keeps the cake soft and moist. Sunflower oil works just as well.
- Vanilla extract : Rounds out the chocolate and coconut flavors.
- Coconut extract : Gives the cake its signature coconut aroma and flavor.
- Milk : Adds moisture and a tender crumb. Regular or plant-based both work here.
Coconut Buttercream Frosting
- Butter , softened: The base of the frosting. Make sure it's truly soft so it creams up smooth and fluffy.
- Powdered icing sugar : Sweetens and thickens the frosting. Add it gradually so you stay in control of the texture.
- Coconut extract : Doubles down on that coconut flavor in the frosting. Don't skip it.
- Salt : Keeps the frosting from tasting too one-note sweet.
- Milk : Loosens the frosting if it gets too thick. Add just a little at a time.
Topping
- Shredded sweetened coconut : Gets pressed onto the top and sides of the cake for that gorgeous, fluffy coating.
How to Make Chocolate Coconut Cake
Here's everything you need to pull this together.
Preheat and prep: Preheat your oven to 350°F (175°C). Spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. This makes it so much easier to get the layers out cleanly.
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, salt, baking powder, and baking soda. Give it a good stir so everything is evenly combined before you add the wet ingredients.
Add the wet ingredients: Add the eggs, coconut extract, vanilla extract, oil, and milk directly to the bowl. Pour in the hot water and mix until the batter is smooth and glossy. It'll be fairly thin, and that's exactly right.
Fill the pans: Divide the batter evenly between your two prepared pans. You can eyeball it or use a kitchen scale if you want perfectly even layers.
Bake: Place the pans on the middle oven rack and bake for 20 to 26 minutes, until a toothpick inserted into the center comes out clean. The tops will look set and the kitchen will smell incredible.
Cool in the pans: Let the cakes cool in their pans for 20 minutes. Run a butter knife around the edges, then flip them out onto a cooling rack and let them cool completely before you frost them. This step matters. Frosting a warm cake is a recipe for a melted mess.
Make the frosting: In a large bowl, beat the softened butter, coconut extract, salt, and ½ cup of powdered sugar together until smooth. Add the remaining powdered sugar ½ cup at a time, beating well after each addition. If the frosting feels too thick, add milk ½ tablespoon at a time. Too thin? Add a little more powdered sugar, ¼ cup at a time, until it holds its shape.
Frost the cake: Once both layers are fully cooled, place one layer on your serving plate and spread frosting on top. Add the second layer and frost the top and sides. Don't stress about making it look perfect.
Add the coconut: Sprinkle the shredded sweetened coconut generously over the top and gently press it onto the sides until the whole cake is coated. Slice and enjoy.
Substitutions
- Canola oil: Swap for sunflower oil, vegetable oil, or melted coconut oil for an even deeper coconut flavor.
- Milk: Any plant-based milk works, including oat, almond, or coconut milk.
- Butter: Vegan butter works well in both the cake and the frosting. Choose a firm stick-style variety for the frosting.
- Sweetened coconut: If you only have unsweetened, it still works. The texture is a little finer and the flavor is less sweet, which some people actually prefer.
- Eggs: For an egg-free version, use two flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, rested 5 minutes).
Equipment For Chocolate Coconut Cake
- Mixing bowl
- Two 8-inch round cake pans
- Parchment paper
- Cooking spray
- Cooling rack
- Handheld mixer or stand mixer
- Butter knife
- Measuring cups and spoons
How to Store Chocolate Coconut Cake
Room temperature: Store the finished Chocolate Coconut Cake covered at room temperature for up to 2 days. Keep it in a cool spot away from sunlight.
Refrigerator: For longer storage, cover the cake well and refrigerate for up to 5 days. Let it sit out for about 30 minutes before serving so the frosting softens back up.
Freezer: Freeze individual slices wrapped tightly in plastic wrap, then placed in a zip-lock bag, for up to 2 months. Thaw overnight in the fridge or a couple of hours on the counter.
Make ahead: You can bake the cake layers a day ahead, wrap them in plastic wrap once cooled, and store them at room temperature. Make the frosting fresh the next day for the best texture.
Ways to Serve This Chocolate Coconut Cake
- Slice it up alongside a hot mug of coffee or strong black tea. The bitter edge of the drink plays so nicely against the sweet coconut frosting.
- Serve with a scoop of vanilla or coconut ice cream for a full-on dessert moment.
- Dress up individual slices with a drizzle of warm chocolate sauce and a few toasted coconut flakes for a fancier presentation.
- Bring it to a birthday or family gathering as a showstopper cake. It looks beautiful on a stand and feeds a crowd.
If you're putting together a dessert spread, my Peach Cobbler Cheesecake Bars and Passionfruit Tart would both sit beautifully alongside this cake, and my Brown Butter Pumpkin Oatmeal Cookies make a great addition to any cookie plate.
Expert Tips
- Don't overbake. Pull the cakes out as soon as the toothpick comes out clean. Even 2 extra minutes can dry them out.
- Cool completely before frosting. I know it's hard to wait, but a warm cake will melt the buttercream and make frosting a nightmare.
- Soften the butter properly. The frosting comes together so much better when the butter is genuinely room temperature, not cold, not melted. Press it with your finger, it should give easily.
FAQ
How do you make a moist chocolate coconut cake?
The hot water in this batter is the key. It dissolves the cocoa powder fully and keeps the crumb soft and moist. Using oil instead of butter also helps the cake stay tender even after refrigerating. Don't overbake, and let it cool completely before cutting.
Can I use unsweetened coconut instead of sweetened coconut?
Yes, you can. Unsweetened shredded coconut has a drier texture and a less sugary flavor, but it still looks beautiful pressed onto the cake. If your family likes a slightly less sweet dessert, unsweetened is a great option. Toasting it lightly first adds a nice nutty note.
What frosting goes best with chocolate coconut cake?
This coconut buttercream frosting is the perfect match because the coconut extract runs through both the cake and the frosting, tying everything together. If you wanted to try something different, a whipped cream cheese frosting or a simple dark chocolate ganache would also be delicious against those coconut flavors.
Can I make chocolate coconut cake ahead of time?
Absolutely. Bake the cake layers the day before and wrap them tightly once they've cooled. Make the frosting fresh the next day and assemble right before serving for the best results. The fully frosted cake also holds well in the fridge for up to 5 days, so it's a great make-ahead dessert for parties.
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Pairing
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Chocolate Coconut Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly grease the paper.
- Combine the flour, sugar, cocoa powder, salt, baking soda, and baking powder in a large bowl, whisking until evenly blended.
- Add the eggs, oil, vanilla extract, coconut extract, and milk. Pour in the hot water and stir until the batter becomes smooth and lump-free.
- Divide the batter evenly between the prepared pans and bake for about 20-26 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in their pans for about 20 minutes before turning them onto a cooling rack. Leave them to cool completely before frosting.
- Beat the softened butter with the coconut extract, salt, and a small amount of powdered sugar until creamy. Gradually mix in the remaining powdered sugar, adding milk a little at a time until the frosting reaches a smooth, spreadable consistency.
- Place one cake layer on a serving plate and spread an even layer of buttercream over the top. Stack the second layer, then frost the top and sides of the cake completely.
- Press the shredded coconut over the top and around the sides until the cake is generously coated. Slice and serve.
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