There’s a warm hush in the kitchen when this cake is coming out of the oven—like an old hymn that makes everyone smile and reach for seconds. I bake this when I want a little Southern comfort and a whole lot of love wrapped up in coconut and chocolate.
Why make this recipe
Because it tastes like Sunday supper on the back porch: chocolate that melts into your mouth and soft coconut that reminds you of summers spent with family, laughter drifting from the kitchen. It’s simple, forgiving, and leaves the house smelling like a memory you can bite into.
How to make Heavenly Coconut Chocolate Cake
Preheat the oven and gather your pans and flour-dusted apron. This cake mixes up like a cozy story—easy steps, honest ingredients, and a payoff that will have folks asking for your secret. Follow these directions and you’ll have three tender layers ready to hug with coconut-scented frosting.
Ingredients:
- 1 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1/2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups shredded coconut (for topping)
- 1 cup unsalted butter, softened
- 1/2 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons coconut extract
- 1 cup shredded coconut (for frosting)
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans. In a large bowl, stir together the cocoa powder, flour, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, remove from pans to wire racks. Cool completely. For the frosting, beat butter until creamy. Gradually add powdered sugar, beating to combine. Add heavy cream and coconut extract. Beat until fluffy. Place one cake layer on a serving plate. Spread with frosting and sprinkle with shredded coconut. Repeat with the second layer. Top with the third layer and frost the top and sides of the cake. Sprinkle the top with shredded coconut. Refrigerate until ready to serve.
How to serve Heavenly Coconut Chocolate Cake
Serve this cake at room temperature so the frosting feels pillowy and the coconut snaps just enough. Slice with a long, warm knife for clean pieces and offer a scoop of vanilla ice cream or a glass of sweet tea on the side—either one makes the moment sweeter. It’s a lovely centerpiece for birthdays, holidays, or any afternoon when you want to gather folks round.
How to store Heavenly Coconut Chocolate Cake
Keep the cake covered in the refrigerator if it’s frosted and you won’t be eating it within a few hours; it stays fresh for 3–4 days. For longer keeping, wrap slices tightly and freeze up to 2 months—thaw in the fridge overnight, then bring to room temperature before serving for best texture.
Tips to make Heavenly Coconut Chocolate Cake
- Use room-temperature eggs and butter for a smoother batter and creamier frosting.
- Don’t be alarmed if the batter looks thin after the boiling water—this makes a moist, tender crumb.
- Toast a small portion of the shredded coconut for a nuttier topping, but keep some untoasted for that classic soft coconut bite.
- When stacking, put a thin layer of frosting between layers to keep them from sliding—chill briefly if your kitchen is warm.
- If you like extra coconut flavor, swap half the milk for canned coconut milk.
Variations (if any)
- Coconut-Chocolate Chip: Fold 1 cup of chocolate chips into the batter for little pockets of melted chocolate.
- Coconut Rum Glaze: Add 1–2 tablespoons of dark rum to the frosting for an adult-friendly warmth.
- Pineapple Coconut: Spread a thin layer of crushed pineapple (well-drained) between layers for a tropical twist.
FAQs
Q: Can I make this cake in two pans instead of three?
A: Yes. You can bake in two 9-inch pans, but expect a thicker cake and slightly longer baking time—check with a toothpick for doneness after 35–40 minutes.
Q: Can I use low-fat milk or a milk substitute?
A: Whole milk gives the best richness, but you can use a milk substitute (like almond or oat) in a pinch. The texture may be a touch different, so keep an eye on baking time.
Q: How do I prevent the coconut on top from turning brown?
A: If you toast coconut, do so lightly and watch it closely. For the fresh shredded coconut topping, keep the cake covered and refrigerated; the coconut will stay white and tender.
Q: Is there a make-ahead option?
A: Absolutely. Bake the layers a day ahead, wrap tightly, and refrigerate. Make the frosting and assemble the day you plan to serve for the freshest taste.
Q: Can I turn this into cupcakes?
A: Yes—fill lines of a cupcake tin about two-thirds full and bake 18–22 minutes, checking with a toothpick. Frost and sprinkle coconut once cooled.
Conclusion
If you’re hankering for another coconut-and-chocolate take, I often find inspiration in Beyond Kimchee’s Coconut Chocolate Chip Cake, which plays with the idea in a fun way. And for a beautiful, classic coconut celebration, see the lovely notes over at You Made That’s Heavenly Coconut Cake for more ideas.
It’s a true joy to share a slice of this cake with people you love—pull up a chair, pour another cup of tea, and let the kitchen fill up with story and sweetness.
Heavenly Coconut Chocolate Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
- In a large bowl, mix together cocoa powder, flour, granulated sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water (note that the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then remove from pans and let cool completely on wire racks.
- In a medium bowl, beat softened butter until creamy.
- Gradually add powdered sugar while beating to combine.
- Add heavy cream and coconut extract, then beat until fluffy.
- Place one cake layer on a serving plate. Spread a layer of frosting over it and sprinkle with shredded coconut.
- Repeat with the second cake layer.
- Top with the third layer and frost the top and sides of the cake.
- Sprinkle the top with remaining shredded coconut.
- Refrigerate until ready to serve.