This chocolate coconut cake is one of those desserts that never lasts long in my house. The rich chocolate layers are soft and moist, and the creamy coconut mascarpone frosting gives the perfect type of sweetness. If you're a fan of chocolate and coconut together, this cake is hard to resist.
I love making this chocolate coconut layer cake for birthdays, family gatherings, holidays, and even when I just want an easy cake to bake, because it always gets compliments. If you enjoy coconut desserts, why not try this Divine Coconut Cheesecake Recipe? Chocolate lovers, let’s get to baking!
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Video Instructions
Try This Chocolate Coconut Cake
One of my favorite things about this cake is the difference in taste between the rich chocolate layers and the light coconut frosting. Every bite has lots of chocolate flavor, but the coconut adds a tropical flavor and keeps it light.
I also love that it looks like a cake bought at a bakery, but it is easy to make. Once the cake layers are baked, putting it together is really simple.
Why You’ll Love It
- Chocolate and coconut together: If you're anything like me, you'll love how these two chocolate and coconut flavors complement each other.
- Incredibly moist: The coconut milk can keep the cake soft for days.
- Perfect for celebrations: This is one of those cakes that always looks amazing on any dessert table.
- Made completely from scratch: I enjoy knowing exactly what goes into every single layer, as this cake is made totally from scratch.
- Even better the next day: The flavors are even better after chilling in the fridge overnight.
Ingredients
- Dutch-processed cocoa powder: I use this because it gives the cake a delicious chocolate flavor and a beautiful dark color.
- Coconut milk: This is what gives the cake its slight coconut flavor, and the crumb stays moist.
- Espresso powder: I like adding a little espresso powder because it brings out the chocolate flavor without making the cake taste like coffee.
- Mascarpone cheese: This creates a smooth frosting, but it is lighter than buttercream.
How to Make Chocolate Coconut Cake
1. Combine flour, cocoa, sugar, baking powder, salt, and espresso powder in a medium bowl and set aside.
2. In a large bowl, mix oil, eggs, coconut milk, vinegar, and vanilla on medium-low speed just until combined.
3. Add dry ingredients and mix on medium-low speed just until combined.
4. Slowly mix in hot water and stir on low speed just until combined. The water should be boiling hot. Please take care that you don’t burn yourself. The chocolate cake batter will be very thin.
5. Then fill the cake batter into the two baking pans equally and bake at 350°F (175°C) for 20-25 minutes.
6. After baking and cooling, cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake layer in half horizontally.
7. Mix butter with a handheld or stand mixer fitted with a whisk attachment on medium speed until very creamy. About 2 minutes.
8. Add mascarpone to the butter and mix on medium speed for about 1-2 minutes, just until combined.
9. Then add the coconut milk and vanilla and mix on medium speed for about 1-2 minutes until a smooth consistency is achieved and it is all combined.
10. Place one cake layer on a cake stand, turner, or serving plate. Spread ¼ of the frosting over the cake. Repeat two more times.
11. Place the last cake layer on top and lightly frost the outside of the cake and the sides of the cake with the remaining frosting, using a knife or a rubber spatula.
12. Then decorate to your preference with shredded coconut. Add some fresh fruit like strawberries or fresh berries on top as a sweet treat.
Recipe Tips
- I always shake canned coconut milk really well before measuring it.
- Don't panic if the batter seems thin. Mine always does, and it still bakes well.
- I try not to overmix the mascarpone because it can become grainy very quickly.
- Chilling the cake overnight in the refrigerator makes slicing much easier.
- If I'm making this for guests, I usually bake the layers a day ahead.
What Can You Serve With This?
- Fresh strawberries
- Raspberry sauce
- Vanilla ice cream
- Whipped cream
- Coffee
- Hot chocolate
- Coconut flakes
FAQs
Yes. I use canned coconut milk often, and it works really well in both the cake and frosting.
Absolutely. In fact, I think it tastes even better the next day after the flavors have had time to meld together.
Yes, but you'll need to adjust the leavening as noted in the original recipe instructions.
Not overly. The coconut flavor is noticeable but balanced nicely by the rich chocolate layers.
Recipe
Chocolate Coconut Cake
Ingredients
chocolate cake
- 2 cups all-purpose flour, spooned and leveled
- ¾ cup dutch-processed cocoa powder, spooned and leveled
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon espresso powder (optional)
- ½ cup mild flavored vegetable oil or melted coconut oil
- 2 large eggs
- ½ cup coconut milk
- ½ tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup boiling hot water
coconut frosting
- ½ cup unsalted butter, room temperature
- 2 cups cold full-fat mascarpone
- 1 ½ cups powdered sugar, sifted
- ½ cup coconut milk
- 1 teaspoon vanilla extract
Instructions
Chocolate Cake
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
- In a medium bowl combine flour, cocoa, sugar, baking powder, salt, and espresso powder and stir to combine. Set aside.
- In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, eggs, coconut milk, vinegar, and vanilla just until combined. Stir in dry ingredients to combine. The batter will be very thick. Slowly mix in hot water until combined. The batter will be very thin.
- Divide batter into the two prepared baking pans equally. Bake for 20-25 minutes or until a toothpick in the center comes out clean. Don't overbake. I baked mine for 22 minutes. Let cool in the pan for about 15-20 minutes. Then remove from pan and transfer to a cooling rack. Let cool to room temperature.
Coconut Frosting
- In a large mixing bowl with a stand or handheld mixer fitted with a whisk attachment, beat butter until creamy, about 1-2 minutes. Add mascarpone and stir on medium-high speed until creamy and combined, about 1-2 minutes.
- Sift in powdered sugar and mix until smooth and sugar is dissolved. Scrape down the sides of the bowl. Then add coconut milk and vanilla and stir to combine.
Assemble the Cake
- Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand, turner or serving plate. Spread ¼ of the frosting over the cake. Repeat two more times.
- Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill at least 4 hours in the fridge or overnight.
- Decorate the cake to your preference and store in an airtight container in the refrigerator up to 4 days.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 20-25 minutes. Chill the assembled cake for at least 4 hours before serving.Taste & Texture
This chocolate coconut cake is incredibly moist with a soft, tender crumb. The chocolate flavor is rich without being overwhelming, while the coconut frosting is creamy, smooth, and lightly sweet.Storage, Freezing & Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Whole Cake: Freeze for up to 2 months.
- Individual Slices: Freeze for up to 2 months.
- Thawing: Defrost overnight in the refrigerator.
Serving Recommendations
I love serving this cake after dinner with coffee because the chocolate and coconut flavors pair so well with a warm drink. It's also one of my favorite cakes for birthdays and holiday celebrations.Recipe Variations and Substitutions
- Coconut milk: Full-fat coconut milk gives the best flavor and texture.
- Mascarpone: I don't recommend replacing it with ricotta because the frosting texture won't be the same.
- Espresso powder: Leave it out if you prefer, although I think it really enhances the chocolate.
- Decoration: Toasted coconut flakes make a beautiful topping.
- Chocolate: Dark chocolate shavings can be added for extra richness.
Proper Storage Tips
- Keep refrigerated because of the mascarpone frosting.
- Store in an airtight cake container.
- Cover cut slices to prevent them from drying out.
- Chill leftovers promptly after serving.
Pro Tips
- Use cold mascarpone straight from the refrigerator.
- Mix the frosting only until smooth.
- Let the cake layers cool completely before frosting.
- Chill the assembled cake before slicing.
- Use full-fat ingredients for the best flavor and texture.
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- If using canned coconut milk, hold the can under hot running tap water for about 20 seconds. Then shake vigorously to combine the coconut water and solid coconut fat into a smooth and creamy milk. However, the milk should not be hot!
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- Mascarpone may curdle and looks like cottage cheese within a couple of seconds after starting mixing. It can be very quickly overmixed because of its high-fat content. To avoid this, I recommend using a large mixing bowl for mixing the mascarpone frosting. This makes it less likely to overmix the mascarpone. Also, mix the cream on medium speed and just long enough until smooth and combined.
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- Please make sure that you use full-fat mascarpone and no low-light or substitute product. Also, don't interchange it with ricotta. Mascarpone should not be room temperature when using it but cold and straight out of the fridge.
Video
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Judy
Can we use the batter in muffins pans
Beverly
I,ve made this cake twice. Very delicious! I put coconut extract instead of vanilla in the cake and also added a cup of shredded coconut in the batter. In the icing I also used coconut extract. Then once I frosted the cake I put shredded coconut all over the cake. Delicious!