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–+ servings
Slice of moist Chocolate Coconut Cake with cream cheese frosting and shredded coconut on a dessert plate.

Chocolate Coconut Cake

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Rich chocolate layers paired with fluffy coconut frosting create a comforting dessert everyone will remember.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 1 hour
Total Time 1 hour 42 minutes
Servings: 15 Slices
Course: Dessert, Snack
Cuisine: American, Western
Calories: 447
Ingredients Method Nutrition Notes

Ingredients
  

  • 1½ cups all-purpose flour spooned leveled or weighed
  • 1¼ cups granulated sugar for sweetness
  • ½ teaspoon salt balances the chocolate flavor
  • 1½ teaspoons baking soda fresh for proper rise
  • ½ teaspoon baking powder helps create a tender crumb
  • ¾ cup unsweetened cocoa powder sifted if lumpy
  • 2 large eggs room temperature
  • 1 cup hot water freshly heated
  • ½ cup canola oil or neutral vegetable oil
  • 1 teaspoon vanilla extract pure for best flavor
  • 1 teaspoon coconut extract adds coconut aroma
  • ½ cup milk room temperature dairy or plant-based
  • 2 cups unsalted butter softened before mixing
  • 3½–4 cups powdered sugar sifted for a smooth frosting
  • 2 teaspoons coconut extract for frosting flavor
  • ¼ teaspoon salt balances sweetness
  • 1–2 tablespoons milk added gradually to adjust consistency
  • 1¼ cups sweetened shredded coconut for coating and garnish

Method
 

  1. 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.
  2. Combine the flour, sugar, cocoa powder, salt, baking soda, and baking powder in a large bowl, whisking until evenly blended.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Press the shredded coconut over the top and around the sides until the cake is generously coated. Slice and serve.

Nutrition

Serving: 120gCalories: 447kcalCarbohydrates: 41gProtein: 3gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 23mgSodium: 467mgPotassium: 135mgFiber: 2gSugar: 28gVitamin A: 1196IUVitamin C: 0.1mgCalcium: 30mgIron: 1mg

Notes

Every bite combines soft chocolate cake with creamy coconut frosting for a nostalgic homemade dessert that's perfect for celebrations or sharing with family.

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