Description
This rich and moist Chocolate Coconut Cake combines deep cocoa flavor with tropical coconut sweetness—perfect for holidays, birthdays, or any time your dessert cravings strike.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup full-fat coconut milk (canned)
- ½ cup vegetable oil or melted coconut oil
- 1 ½ cups sugar (white or coconut sugar)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup shredded or desiccated coconut
- Optional: ½ cup strong brewed coffee
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk coconut milk, sugar, eggs, oil, and vanilla extract until well combined.
- Gradually mix dry ingredients into the wet ingredients. Stir in shredded coconut and optional coffee if using.
- Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before frosting with coconut buttercream or chocolate ganache.
Notes
For extra flavor and texture, toast your coconut before adding as a topping. Using full-fat coconut milk makes the cake extra rich and moist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate coconut cake, moist cake, tropical dessert, coconut, chocolate, birthday cake