Coconut Chocolate Cake

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This chocolate coconut cake is made up of three layers of moist, decadent chocolate cake. The layers are filled and frosted with fluffy coconut buttercream and covered with sweetened shredded coconut. You won’t be able to stop at one slice!

Why You’ll Love This Chocolate Coconut Cake

This is one of those flavor combinations that you may not have very often, but as soon as you taste it you wonder why you don’t have it all the time. Chocolate and coconut just go together so perfectly. When I first made this cake, I shared it with family and friends at a football tailgate and despite it not really being football food, it was a huge hit. Many came back for a second slice and that’s really saying something when you’re outside in the heat getting ready to watch football. It’s pretty much irresistible and needs to be on your list of things to bake very soon. Here are a few more specific reasons to fall in love with it.

  • Just the right amount of coconut. Some coconut desserts can be overpowering. This one has the perfect amount of coconut flavor. It’s just in the frosting, not in the cake layers themselves. You can absolutely taste it but it doesn’t overwhelm.
  • Super moist chocolate cake. This is my favorite chocolate cake in the world. It’s wonderfully moist and tender and loaded with rich, chocolaty flavor. Once you try it, you’ll toss out any other chocolate cake recipe you may have.
  • Easy mixing. The cake layers in this chocolate coconut dessert are so easy to make. No fancy mixing methods required. You basically just have to combine everything in a bowl (in order) and mix until smooth. Easy peasy. The batter is very thin, so it’s even a breeze to mix.
Coconut chocolate cake on a cake stand.

Ingredients and Substitutions

Here’s what you’ll need to make this chocolate and coconut cake. You’ll find precise measurements in the recipe card below.

Ingredients for chocolate coconut cake.
  • All-purpose flour – Make sure to measure the flour correctly. Otherwise, you won’t end up with the proper texture for your cake layers. Cake flour would also work.
  • Natural unsweetened cocoa powder – You can use Dutch-processed cocoa powder for a richer chocolate flavor. Just keep in mind the layers don’t rise quite as much, so it’ll be a little more dense.
  • Baking soda – For the perfect rise and tender texture. This cake uses only baking soda, no baking powder.
  • Salt – Salt adds flavor to food and that’s true in baked goods. Without it, your cake will be bland.
  • Eggs – Be sure to use large size eggs, not medium or extra large.
  • Milk – You can use 2% or whole milk in this cake.
  • Vanilla – If you want your cake to be extra coconutty, you could throw in a dash of coconut extract as well.
  • Hot water – The hot water helps the cocoa powder “bloom” for the best chocolate flavor. I usually microwave the water until boiling, then add it.
  • Powdered sugar – Powdered sugar gives the buttercream volume and affects the consistency. I tend to use a good bit because I like a thicker buttercream that I know will stay in place and pipes well. Feel free to reduce it, if you aren’t concerned about that. You can also just reduce the overall amount of buttercream, if you tend to just add a thin layer of frosting to your cakes.
  • Heavy cream – Milk would also work but it thins out the buttercream more quickly so you won’t need as much.

How To Make Chocolate Coconut Cake

Ready to get baking? Here’s a quick overview of how to make chocolate coconut cake. You’ll find more detailed instructions in the recipe card below.

  • Prep. Preheat oven to 300°F, line the bottom of three 8-inch cake pans with parchment paper, and grease the sides.
  • Make the cake batter. Whisk together flour, sugar, cocoa powder, baking soda, and salt. Mix in the eggs, milk, and vegetable oil. Mix together the vanilla and hot water and mix them into the cake batter.
  • Bake. Divide the batter between cake pans and bake for 30-33 minutes.
  • Cool. Allow the cakes to cool in their pans for 10 minutes before transferring them to cooling rachs to cool completely.
  • Make the buttercream. Beat the butter until smooth and then mix in half of the powdered sugar followed by the coconut extract, 3 tablespoons of heavy cream, and salt. Mix in the remaining powdered sugar and extra heavy cream if needed.
  • Assemble. Remove the domes from the cake layers. Place 1 cake layer on a serving plate and spread 1 cup of the buttercream over the top. Add the second cake layer and repeat. Top with the third cake layer and frost the outside of the cake.
  • Decorate. Press the coconut onto the top and sides of the cake and pipe swirls of the remaining buttercream onto the top of the cake.
A slice of coconut chocolate cake with a bite taken out of it.

Tips for Success

  • Measure the flour correctly. Use the spoon and level method or a food scale to measure your flour carefully. Over-measuring flour for this cake can make it dry. Check out this tutorial on How to Measure Flour Correctly to learn more.
  • The water should be nice and hot. The hot water helps bring out the full chocolate flavor of the cocoa powder. Cold or lukewarm water won’t have the same effect.
  • Cool completely. Allow the cakes to cool completely before stacking and frosting them. Otherwise, the frosting will melt and slide right off.
  • Room temperature butter. Start with room-temperature butter. If it’s too cold, you will end up with lumpy frosting. Butter that is too warm will give you a frosting that’s too thin.
  • Get the right consistency. Check out my post on how to get the right frosting consistency. It walks you through how to add extra heavy cream to your buttercream (or extra powdered sugar) to make sure the frosting is perfectly spreadable.
  • Make it pretty. Want to frost your cake like a pro? Have a look at my tutorial for frosting a smooth cake to learn how to frost the prettiest cake possible.
  • Add shredded coconut quickly. Press the shredded coconut into the frosting right after you frost the cake. As the frosting sits, it forms a slight crust and loses its stickiness so the coconut won’t adhere as well (if at all).
A slice of coconut chocolate cake on a plate.

Proper Storage

  • Counter/refrigerator. Seal the cake in an airtight cake carrier or wrap it in a double layer of plastic wrap. If you use plastic wrap, prop it away from the decorative swirls of frosting using toothpicks. Alternatively, arrange slices of cake in a single layer in an airtight container. You can store coconut chocolate cake at room temperature for up to 24 hours or in the fridge for up to 5 days.
  • Freezer. Pop the cake in the fridge for a couple of hours to firm up before wrapping it in a double layer of plastic wrap. You can also arrange the slices in a single layer in an airtight container. Store it in the freezer for up to 3 months. Allow the cake to thaw in the fridge before diving in.
  • A note on serving leftovers. This sweet treat is best enjoyed at room temperature. So let it sit out on the counter for a bit before serving.

More Decadent Layer Cake Recipes

Looking for more elegant, mouthwateringly delicious layer cakes? I have a plethora of recipes for you to try. Here are some of my favorites.

Print
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A slice of chocolate coconut cake on a plate.
Recipe

Chocolate Coconut Cake

  • Author: Lindsay Conchar
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This chocolate coconut cake is made up of three layers of moist, decadent chocolate cake. The layers are filled and frosted with fluffy coconut buttercream and covered with sweetened shredded coconut. You won’t be able to stop at one slice!


Ingredients

Chocolate Cake

  • 2 cups (260g) all-purpose flour (measured correctly)
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup (240ml) hot water

Coconut Buttercream

  • 2 1/2 cups (560g) unsalted butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 1 tbsp coconut extract
  • 68 tbsp (90ml-120ml) heavy cream
  • Pinch of salt
  • 1 1/2 cups (113g) sweetened shredded coconut

Instructions

Make the Cakes

  1. Preheat oven to 300°F (148°C). Prepare three 8-inch cake pans with parchment paper circles in the bottom, and grease the sides.
  2. Add flour, sugar, cocoa powder, baking soda and salt to a large bowl and whisk together.
  3. Add the eggs, milk and vegetable oil to the dry ingredients and mix until well combined.
  4. Add vanilla to the hot water, then pour into the batter. Mix until well combined. The batter will be very thin.
  5. Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
  6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

Make the Buttercream

  1. To make the buttercream, beat the butter until smooth.
  2. Add half of the powdered sugar and mix until well combined and smooth.
  3. Add coconut extract, 3 tablespoons of heavy cream and salt and mix until well combined and smooth.
  4. Slowly add the remaining powdered sugar and mix until well combined smooth. Add additional heavy cream, as needed to get the right consistency of frosting.

To Assemble the Cake

  1. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
  2. Place the first cake on a serving plate or a cardboard cake round. Spread about 1 cup of buttercream evenly on top of the cake.
  3. Add the second layer of cake, another cup of buttercream.
  4. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
  5. Press the coconut onto the top and sides of the cake. Make sure to do this right after adding the frosting. As the frosting sits, it forms a slight crust and isn’t sticky anymore.
  6. Pipe swirls of the remaining buttercream onto the top of the cake. I used Ateco tip 808.
  7. Store cake in an air-tight container. It should be fine at room temperature for up to 24 hours, then should be refrigerated. Serve at room temperature or only slightly cool, not cold. The cake is best if eaten within 4-5 days.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 963
  • Sugar: 103.9 g
  • Sodium: 408.1 mg
  • Fat: 54 g
  • Carbohydrates: 122 g
  • Protein: 4.8 g
  • Cholesterol: 115.6 mg

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107 Comments
  1. Cheryl

    I just made this for my 93 yr old father-in-law. It is absolutely beautiful and I can’t wait to cut into it tomorrow for Father’s Day.
    I know it’s yummy from crumbies and leftover frosting.
    The frosting is so perfect, I’ll always use this recipe for any cake I make.
    Thanks!

  2. Jamie

    My family is asking for Coconut Cake for Easter. Can I use this frosting with white cake? I love your chocolate cake recipe and I know it will be amazing with this frosting but I am I trying to make them happy. Family? Right?

  3. Henry Cruz

    Looked delicious so I made it but was dissapointed. The frosting’s sweetness overpower the dark chocolate cake. So there was no balance of flavors. The coconut turned out to be the best part as though the cake was not needed. I woyld balance frosting by using buttercream & creamcheese with coconut flavor instead of just butter and shortening. This change would allow the dark chocolate and other flavors to be enjoyed.

  4. Ellen

    I made 2 layers instead of 3 and while baking it was beautiful high.But when finished it was much flatter not completely. I cooked it on the right temp for the right time. Any idea why it would do this ty it smells great and will ice it soon hoping that will get it a little higher

    1. Lindsay

      It’s hard to say for sure. If it rose well and then fell a lot after baking, it could be something to do with the baking soda. I’d make sure you didn’t use baking powder by mistake and that you used the right amount.

  5. Hanna

    I have made this cake hundreds of times. It is my go to cake and everyone loves it! 

    Could I use this batter for a bundt cake as well? 

    Thank you!!

  6. Cassidy

    I’ve made this cake a few times and it has become a family staple everyone begs for. Thank you!

    My question for you this time around (since we are trying to stick to New Years resolutions): 

    We are going to freeze 1/2 of the cake. How long do you think we could freeze it before thawing without losing quality? Any special way we should prep it for freezer? And lastly, how long would we that it? Thank you!






  7. Jordan Busker

    I’ve made this cake twice already and it’s wonderful. I’d like to make it a smaller cake though as there are only 3 of us. I am going to use 6” rounds instead of 8” rounds. Would halving the recipe work well?






    1. Lindsay

      I really haven’t worked with 6 inch cakes much, so it’s hard for me to say. I’m glad to hear you enjoyed it!

  8. lauren

    I’ve just made this cake for the second time and its wonderful!! Such a great recipe.the cake is super moist and absolutely delicious! everything you want a cake to be.  thank you for sharing! 






  9. Cassidy

    I made this cake this time last year and it has since become a staple in our family! I don’t even like coconut and I could eat the whole thing myself. It’s that good.

    I’ve perused a few of your recipes and see the chocolate cake recipe is used in another cake. Do you have any more recipes that use the dark chocolate cake recipe? I need more! Or another frosting I can try with it? Thank you!






  10. Kristin

    I am a chocolate coconut addict and this recipe is AMAZING. I used coconut oil instead of vegetable oil for that subtle taste of coconut in the cake. Sooooo delicious!

  11. Ingrid

    This is THE BEST CHOCOLATE CAKE EVER! I make this cake all the time. I have told many people about your blog and shared your recipe. It is so moist and delicious. I use a different cream cheese frosting recipe (without shortening)…but the chocolate cake is incredible. And I use unsweetened coconut which I toast. Frosting is sweet enough so it is great with unsweetened coconut.






Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29