This chocolate coconut cake 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 CakeÂ
- 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. Â
- 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.Â
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.
Video
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Fay
My son requested a coconut birthday cake and I found this one.
Honestly, it was a lovely cake - very moist. The mascarpone frosting was great, not sickly at all.
My comments, mainly due to errors I made 🤣
- my whisk attachment shredded the butter, so my frosting was full of butter lumps… I should have used my silicone paddle and perhaps the house was too cold…
- the cake was very soft and sticky and trying to slice the top off was fruitless 😹
- maybe we don’t have strong tasting coconut milk here, but if didn’t taste of coconut. With a bit more confidence I might have tried to introduce some fresh.
Xenia
Made it twice and Wow Simple and delicious. Everyone loved it . Thank you for the recipe
Nirosha
Haven’t made it yet but I am sure it will taste amazing . Just wondering whether you’ll need to add butter for the cake mixture or am I reading it right that there’s no butter involved ? New baker here x
Sabine
You read that correctly. There is no butter in this recipe. I used oil insted. Happy baking!
Elena
Wow, I made it! And it wasn't difficult at all, thanks to the detailed instructions. It is moist and soft, delicious! Like velvet. Thank you sooo much! I made it for the 4th anniversary from my multi-organ transplant and I don't regret. I'll follow your recipes like the new testament.
Sabine
I’m so happy to hear that, Elena! Thank you so much for your nice feedback. Stay save and healthy! Much love!
Genine
I made this for Christmas and it turned out exceedingly well, nice moist and chocolaty, though not especially cocnutty. Would highly recommend even beginners to have a go at this cake.
Lydia
Made twice in one week with great reactions, this is absolutely my new favourite recipe!! Thank you!! Just delicious. Had problems galore with the mascarpone splitting - finally worked out that both the butter and mascarpone need to be at room temp and also minimal whisking of the mascarpone seems to be the secret. Although that was only one time working, might have just got lucky!! Will see how it goes the next time. Thank you!
Ty
This recipe look so great! How did you make the chocolate topping on the top of the cake as well as the
meringues ?
Sabine
I made this ganache recipe https://www.alsothecrumbsplease.com/unbelievably-delicious-smores-cake/. The white dollops are just whipping cream with a bit of cocoa to get a marbled look.
Miranda
It's damn delicious, girl! I could spoon the frosting without anything. A dream. Thank you!
Sabine
I know exactly what you mean. I'm happy that you love it as much as I do.
Mariam
Hi there
The frosting tastes soooooooooooooo delicious but mine is not creamy ?? after i added the coconut milk, i mix it and the consistency did not look good ,, i put it a bit in the fridge until i get ready and when i take out the milk separated from the mixture no matter how much i whisk ??? why is that ???
Sabine
Hi Mariam, I'm so sorry that you had troubles with the recipe! How long did you mix after you added the coconut milk? Was the coconut milk creamy as described in the blog post? Please make sure to mix the frosting in a large bowl.
Claudia
Der Kuchen sieht verdammt lecker aus. Bei dir sieht das auch total einfach aus. Normalerweise backe ich nicht gerne, aber hier bekomme ich wieder mal Lust drauf 🙂
Sabine
Thank you, I'm so happy to hear that. Happy baking!