Can I Use Sweetened Coconut Flakes for This Cake?

Yes, you can use sweetened coconut flakes, but be aware that this will make the cake slightly sweeter. If you prefer a less sweet cake, unsweetened coconut flakes are a better option.

Can I Make Chocolate Coconut Cake in Advance?

Absolutely! You can bake the cake and freeze it for up to 2 months. Just make sure the cake is completely cooled before wrapping it tightly in plastic wrap. Thaw it in the refrigerator before frosting.

What’s the Best Way to Store Leftover Cake?

Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week.

Can I Use Different Types of Chocolate for the Cake?

You can use dark chocolate, semisweet, or even milk chocolate for this recipe, depending on your taste preferences. Dark chocolate will give a richer flavor, while milk chocolate will be sweeter and creamier.

How do I make the cake more coconut-flavored?

To intensify the coconut flavor, add more shredded coconut to both the batter and the frosting. You can also incorporate coconut extract for an extra burst of coconut goodness.

Can I make this cake without coconut milk?

If you don’t have coconut milk, you can substitute it with regular milk or a non-dairy milk of your choice. However, coconut milk adds a unique richness and flavor that’s difficult to replicate.

Chocolate Coconut Cake

Description

Indulge in the perfect combination of rich chocolate and tropical coconut with this decadent Chocolate Coconut Cake. This moist and flavorful cake is infused with coconut milk, layered with shredded coconut, and topped with a creamy frosting. Whether for a special celebration or an afternoon treat, this cake is a guaranteed crowd-pleaser!

Ingredients

Scale

For the Cake:

2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ cups granulated sugar
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
1 cup coconut milk
1 cup shredded coconut
½ cup unsalted butter, softened
1 teaspoon vanilla extract

For the Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
¼ cup coconut milk
½ teaspoon vanilla extract
½ cup shredded coconut (for garnish)

Instructions

Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch cake pans or line them with parchment paper.
Prepare the Dry Ingredients
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
Mix the Wet Ingredients
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, alternating with coconut milk.
- Mix until smooth and well combined.
Fold in Shredded Coconut
- Gently fold the shredded coconut into the batter.
Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Frosting
- Beat the butter until creamy.
- Gradually add powdered sugar, coconut milk, and vanilla extract.
- Beat until light and fluffy.
Assemble the Cake
- Spread a layer of frosting over one cake layer.
- Place the second cake layer on top and frost the entire cake.
- Sprinkle shredded coconut on top for garnish.
Serve and Enjoy!
- Slice and serve your delicious Chocolate Coconut Cake!

Notes

For extra coconut flavor, use coconut extract instead of vanilla.

Toast the shredded coconut for a crunchy topping.

Store in an airtight container for up to 3 days, or freeze for up to a month.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 420
Fat: 22g
Carbohydrates: 52g
Protein: 4g