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Heavenly Coconut Chocolate Cake

A delightful cake that combines rich chocolate and soft coconut, evoking warm memories of family gatherings and Sunday suppers.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs Use room temperature for better mixing
  • 1 cup whole milk Can substitute with almond or oat milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Makes the batter thin for a moist cake
Frosting Ingredients
  • 2 cups shredded coconut (for topping) Reserve for decoration
  • 1 cup unsalted butter, softened Use room temperature for creaminess
  • 1/2 cup powdered sugar
  • 1/4 cup heavy cream
  • 2 teaspoons coconut extract
  • 1 cup shredded coconut (for frosting)

Method
 

Baking the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
  2. In a large bowl, mix together cocoa powder, flour, granulated sugar, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
  4. Stir in the boiling water (note that the batter will be thin).
  5. Pour the batter evenly into the prepared pans.
  6. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool for 10 minutes, then remove from pans and let cool completely on wire racks.
Making the Frosting
  1. In a medium bowl, beat softened butter until creamy.
  2. Gradually add powdered sugar while beating to combine.
  3. Add heavy cream and coconut extract, then beat until fluffy.
Assembling the Cake
  1. Place one cake layer on a serving plate. Spread a layer of frosting over it and sprinkle with shredded coconut.
  2. Repeat with the second cake layer.
  3. Top with the third layer and frost the top and sides of the cake.
  4. Sprinkle the top with remaining shredded coconut.
  5. Refrigerate until ready to serve.

Notes

Serve at room temperature for the best texture. Slice with a long warm knife for clean pieces. Pair with vanilla ice cream or sweet tea for extra sweetness.