Rich, decadent, and infused with a luscious coconut twist, this chocolate coconut cake recipe is pure dessert bliss. With layers of moist, cocoa-rich cake, a hint of buttery coconut essence, and a smooth, velvety cream cheese frosting, every bite melts in your mouth.
But the magic doesn’t stop there. Toasted coconut flakes add a delightful crunch, making this cake a perfect balance of texture and flavor. Whether you're celebrating a special occasion or simply satisfying your sweet tooth, this chocolate and coconut cake is guaranteed to impress. So, grab a fork and get ready to experience a heavenly fusion of chocolatey richness and tropical delight—one slice just won’t be enough!
How to Make A Chocolate Coconut Cake
To make this dessert recipe you will first need to preheat the oven and prepare two cake pans. Whisk the dry ingredients together in a mixing bowl. In a mixer, beat butter and sugar until fluffy, then mix in extracts and eggs. Gradually add the dry ingredients and buttermilk, then stir in melted chocolate. Divide the batter into the pans and bake until a toothpick comes out clean. Let the cakes cool before transferring to a rack.
For the frosting, beat cream cheese and butter until smooth, then mix in powdered sugar, extract, and salt until fluffy. Once cooled, trim the cakes if needed. Frost the first layer, sprinkle with coconut, then add the second layer. Frost the entire cake, garnish, and serve.
15min
Prep time
28min
Cook time
12
Servings
Chocolate Coconut Cake with Cream Cheese Frosting
Rich, decadent, and infused with a luscious coconut twist, this chocolate coconut cake recipe is pure dessert bliss. With layers of moist, cocoa-rich cake, a hint of buttery coconut essence, and a smooth, velvety cream cheese frosting, every bite melts in your mouth.
But the magic doesn’t stop there. Toasted coconut flakes add a delightful crunch, making this cake a perfect balance of texture and flavor. Whether you're celebrating a special occasion or simply satisfying your sweet tooth, this chocolate and coconut cake is guaranteed to impress. So, grab a fork and get ready to experience a heavenly fusion of chocolatey richness and tropical delight—one slice just won’t be enough!
How to Make A Chocolate Coconut Cake
To make this dessert recipe you will first need to preheat the oven and prepare two cake pans. Whisk the dry ingredients together in a mixing bowl. In a mixer, beat butter and sugar until fluffy, then mix in extracts and eggs. Gradually add the dry ingredients and buttermilk, then stir in melted chocolate. Divide the batter into the pans and bake until a toothpick comes out clean. Let the cakes cool before transferring to a rack.
For the frosting, beat cream cheese and butter until smooth, then mix in powdered sugar, extract, and salt until fluffy. Once cooled, trim the cakes if needed. Frost the first layer, sprinkle with coconut, then add the second layer. Frost the entire cake, garnish, and serve.
Rich, decadent, and infused with a luscious coconut twist, this chocolate coconut cake recipe is pure dessert bliss. With layers of moist, cocoa-rich cake, a hint of buttery coconut essence, and a smooth, velvety cream cheese frosting, every bite melts in your mouth.
But the magic doesn’t stop there. Toasted coconut flakes add a delightful crunch, making this cake a perfect balance of texture and flavor. Whether you're celebrating a special occasion or simply satisfying your sweet tooth, this chocolate and coconut cake is guaranteed to impress. So, grab a fork and get ready to experience a heavenly fusion of chocolatey richness and tropical delight—one slice just won’t be enough!
How to Make A Chocolate Coconut Cake
To make this dessert recipe you will first need to preheat the oven and prepare two cake pans. Whisk the dry ingredients together in a mixing bowl. In a mixer, beat butter and sugar until fluffy, then mix in extracts and eggs. Gradually add the dry ingredients and buttermilk, then stir in melted chocolate. Divide the batter into the pans and bake until a toothpick comes out clean. Let the cakes cool before transferring to a rack.
For the frosting, beat cream cheese and butter until smooth, then mix in powdered sugar, extract, and salt until fluffy. Once cooled, trim the cakes if needed. Frost the first layer, sprinkle with coconut, then add the second layer. Frost the entire cake, garnish, and serve.
Preheat oven to 350°F. Grease 2 9-inch cake pans with butter, and line with parchment paper rounds. Dust pans with cocoa powder.
Whisk flour, cocoa powder, baking powder, baking soda and salt together in a medium bowl.
Beat butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment on medium speed, scraping down the sides, as needed, until light and fluffy, about 3 to 5 minutes. With the mixer running, add vanilla and coconut extract until combined. Beat in eggs, one at a time, until combined. Reduce speed to low and beat in flour mixture in 3 additions, alternating with buttermilk, until combined. Beat in melted chocolate until just combined.
Divide batter between prepared pans. Bake until a toothpick inserted into the center comes out clean, about 24 to 28 minutes. Let cakes cool in pans for 10 minutes. Invert onto wire racks and let cool completely.
For Frosting and Assembly:
Meanwhile, beat cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on low speed, scraping down the sides as needed, until combined. Add sugar and beat until combined. Increase speed to medium-high, and beat until light and fluffy, about 3 minutes. Add coconut extract and salt, and beat until combined, about 1 minute.
Once cakes have cooled, create a flat cake surface by removing a 1/4-inch from the crown of the cake.
Transfer one cake to a cake stand. Using an offset spatula, spread 1 1/2 to 2 cups of frosting evenly over the top, right to the edge of the cake. Sprinkle evenly with 3/4 cup coconut flakes. Place the remaining cake layer on top, pressing gently to adhere. Spread remaining icing decoratively on top of cake. Garnish top of cake evenly with remaining coconut flakes. Slice and serve.
