This chocolate coconut cake with coconut milk is out of this world tasty! Imagine soft and moist chocolate cake layers frosted with super creamy coconut frosting. This cake is perfect for any occasion and 100% made from scratch. Tastes just like Bounty candy! By the way, have you tried my coconut cheesecake yet?
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Photo instructions
Chocolate cake layers
Combine flour, cocoa, sugar, baking powder, salt, and espresso powder in a medium bowl and set aside.
In a large bowl, mix oil, eggs, coconut milk, vinegar, and vanilla on medium-low speed just until combined.
Add dry ingredients and mix on medium-low speed just until combined.
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.
Then fill the cake batter into the two baking pans equally and bake.
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.
Coconut frosting
Mix butter with a handheld or stand mixer fitted with a whisk attachment on medium speed until very creamy. About 2 minutes.
Add mascarpone to the butter and mix on medium speed for about 1-2 minutes just until combined.
It comes together quickly. This is how it looks after 30-45 seconds of mixing.
This is how it looks like after 1-2 minutes of mixing.
Then add the coconut milk and vanilla and mix on medium speed for about 1-2 minutes until smooth and combined.
Assembling
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.
Then decorate to your preference.
Can I use natural cocoa powder?
This chocolate cake calls for dutch-processed cocoa powder and baking powder. If you want to bake with natural unsweetened cocoa powder, then substitute 1:1. Instead of 1 tablespoon of baking powder, use 1 ½ teaspoon baking powder and 1 ½ teaspoon of baking soda. Natural cocoa powder needs baking soda to react, and dutch-processed cocoa powder needs baking powder.
Expert tips for success
- 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!
- 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.
- 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.
How long does it last
I recommend storing the cake in the fridge in an airtight container for up to 4 days. I do not recommend storing the cake at room temperature.
Freezing instructions
- Only the cake layers: After baking, let cool completely. Then tightly wrap each cake layer in plastic wrap twice. Place in freezer bags and freeze for up to 1 month. To thaw, unwrap the cake layers and let sit on the counter for about 1-2 hours. Once it is at room temperature, make the frosting and assemble the cake as instructed.
- Whole cake: After chilling for 4 hours, place the cake in the freezer until it is firm, for about 2 hours. Remove the cake from the freezer and tightly wrap in plastic wrap twice. Make sure that everything is covered. Then wrap two layers of tin foil around until completely covered. It freezes well for up to 2 months. To thaw, unwrap the cake and thaw in an airtight container the fridge overnight.
- Single slices: Place single slices in the freezer for about 1 hour. Then remove from the freezer, tightly wrap in plastic wrap twice, and place in freezer bags. It freezes well for up to 2 months. To thaw, unwrap the cake and place on the kitchen counter for 1 hour.
More layer cakes to try
- Black Forest Cake
- Tiramisu Cake
- Lemon Blueberry Cake
- Cherry Cake
- S'mores Cake
- Peanut Butter Chocolate Cake
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
- 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!
- 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.
- 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!