This Chocolate Coconut Cake will take front and center on any dessert table. It’s tall, it’s pretty, and it tastes every bit as good as it looks. With rich chocolate layers and sweet coconut frosting, it’s the kind of cake folks remember long after the party is over and hope you’ll bring again next time.
Any time I want to make a lasting impression with dessert, this Chocolate Coconut Cake is the recipe I think of first. It tastes every bit as good as it looks, with deep chocolate flavor, two smooth layers of chocolate filling, and sweet coconut frosting.
Chocolate and coconut have always been one of my favorite pairings. You’ll find that same combination in my Mounds Bars Candy recipe. It reminds me of those long-ago church suppers where everyone brought their best cakes or pies to share. This one would have held its own on that table without a doubt.
The layers are rich with cocoa and layered with a chocolate filling that adds a touch of decadence, while the coconut buttercream frosting gives the whole cake a bright finish. It’s not an everyday cake, and that’s exactly the point. When you want a dessert that feels a little extra, this is the one to make.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 1 Hour 40 Minutes
Servings: 10 Slices
Primary Ingredient(s): Flour, cocoa powder, coconut, butter
Skill Level: Intermediate
What You’ll Like About This Recipe
- Rich chocolate flavor paired with plenty of sweet coconut
- Layers that slice cleanly
- Keeps well for a few days without drying out
- Easy to decorate or not, depending on the occasion
Ingredient Notes
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- All-purpose flour — You may have expected to see cake flour in the ingredients. However, I prefer all-purpose because it has more protein, which produces layers with more structure that hold up to filling and frosting better. Of course, I use White Lily for all my baking, but other brands work well.
- Cocoa powder — Use a good-quality unsweetened cocoa powder for both the cake and the filling, so that deep chocolate flavor really comes through.
- White granulated sugar and light brown sugar — Granulated sugar gives the cake lightness and sweetness. Light brown sugar adds extra moisture and a slight molasses flavor that works well with the chocolate.
- Vegetable (or canola) oil — Oil keeps the cake moist longer than butter alone. It gives the crumb a soft, tender texture that holds up well over a couple of days.
- Buttermilk — Buttermilk adds richness and just a touch of tang. It also helps tenderize the crumb.
- Powdered sugar — Used in both the chocolate filling and the coconut frosting. It blends smoothly and gives that classic buttercream consistency.
- Salted butter — I use salted butter for both flavor and balance. I think it makes a richer finish.
- Coconut extract — Just a small amount gives the coconut buttercream a stronger flavor.
- Shredded coconut — This adds both texture and flavor to the coconut frosting. You can use sweetened or unsweetened, but I usually go with sweetened for that traditional Southern bakery feel.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Chocolate Coconut Cake
This recipe has a few more steps than your average cake, but each one is straightforward, and the end result is well worth the time. To put it simply, you bake the layers, prepare the filling and frosting, then put it all together for a truly memorable dessert.
Mix and Bake the Cake Layers
- Begin by preheating the oven to 350°F. Line the bottoms of three 9-inch round cake pans with parchment paper and spray them with baking spray. Set the pans aside.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until well blended.
- Add the eggs to the mixture and whisk until fully combined and smooth.
- Stir in the buttermilk and vanilla extract until the mixture is evenly blended.
- Add the dry ingredients to the wet ingredients and mix just until the batter comes together.
- Slowly pour in the hot water and mix until fully incorporated. The batter will be thin.
- Evenly divide the batter between the prepared pans.
- Bake the cakes for 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
Make the Chocolate Filling
- In the bowl of a stand mixer fitted with a paddle attachment, combine the powdered sugar, salted butter, cocoa powder, melted butter, vanilla extract, and salt.
- Begin mixing on low speed until the sugar is mostly incorporated. Increase the speed to medium-high and whip for 3 to 4 minutes, or until the filling is fluffy and smooth.
Make the Coconut Frosting
- In a clean stand mixer bowl, combine the powdered sugar, salted butter, melted butter, coconut extract, and salt.
- Mix on low speed until the sugar is blended in. Increase the speed to medium-high and beat for 3 to 4 minutes, or until the frosting is light and fluffy.
- Gently fold in the shredded coconut by hand.
Assemble the Cake
- Once the cake layers have cooled completely, place the first layer on a cake stand or serving plate.
- Spread about 1 cup of the chocolate filling evenly over the top.
- Add the second cake layer and repeat with another layer of filling.
- Place the final cake layer on top.
- Frost the top and sides of the cake with the coconut frosting, smoothing with an offset spatula.
- If desired, garnish with additional shredded coconut on the top and sides.
- Slice and serve.
Recipe Success Tips
If your cake layers tend to dome in the center, try using cake strips around the pans. They help the layers bake more evenly, so you get a flatter surface that’s easier to stack and frost.
When mixing the cake batter, or anything for that matter, take a moment now and then to stop the mixer and scrape down the sides of the bowl. It helps everything mix more evenly and prevents lumps in the batter or frosting.
If you have extra coconut frosting, use it to pipe decorative swirls on top. A piping bag fitted with a large star tip makes a pretty finish.
Recipe Variations and Substitutions
- Oil options — Feel free to substitute canola oil for the vegetable oil. Olive oil could also be used in a pinch, though it may add a slightly fruity flavor depending on the variety.
- Homemade buttermilk — If you don’t have buttermilk on hand, make a quick substitute by adding 1 tablespoon plus 2 teaspoons of either lemon juice or white vinegar to a measuring cup, then filling it with milk to reach 1 2/3 cups. Let it sit for about 5 minutes before using.
- Hot water swap — Hot coffee may be used in place of the water to deepen the chocolate flavor. It won’t make the cake taste like coffee, but it does enhance the richness of the cocoa.
Storage Instructions
Place the cake in an airtight cake keeper (or cover it completely with plastic wrap) and store at room temperature for up to 2 days. If your kitchen tends to be warm, it’s really best to keep it in the refrigerator to prevent the frosting from getting runny.
For longer storage, refrigerate for up to 5 days. It tastes best when brought up to room temperature before serving.
Slices may also be frozen. Wrap each piece tightly in plastic wrap, then in foil, and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
More Recipes You’ll Like
- My Flourless Chocolate Cake with Chocolate Ganache has a dense, almost truffle-like texture. It’s a simple recipe, but the results are quite elegant.
- Lane Cake, a true Southern classic, features white cake layers stacked with a rich filling made with egg yolks, butter, sugar, raisins, and a splash of bourbon.
- For something easy to bake and easy to share, Texas Sheet Cake brings together a fudgy chocolate sheet cake with a warm pecan-studded icing.
- Never Fail Pound Cake always lives up to its name. The buttermilk in the batter gives it a lovely tangy flavor.
- Coconut Macaroons
- Chocolate Coconut Cheesecake
- Coconut Meringue Pie
- 4 Day Sour Cream Coconut Cake
Questions About Chocolate Coconut Cake
Yes! You can bake the cake layers a day in advance. When they’re thoroughly cool, wrap them tightly in plastic wrap and store at room temperature. The frosting and filling can also be prepared ahead and refrigerated. Bring them both to room temperature before assembling the cake.
For a rich chocolate flavor, I recommend using unsweetened cocoa powder. Hershey’s or Nestle brands will give you a familiar chocolate flavor.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Chocolate Coconut Cake
Ingredients
For the Cake Layers:
- 3 ⅔ cups all purpose flour
- 1 ¼ cups cocoa powder
- 2 ½ teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- ¾ cup brown sugar
- 4 large eggs
- 1 ⅔ cups buttermilk
- 2 teaspoons vanilla extract
- 1 ¼ cups hot water
For the Chocolate Filling:
- 3 cups powdered sugar
- 1 cup salted butter room temp
- ⅓ cup cocoa powder
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
For the Coconut Buttercream Frosting:
- 4 ½ cups powdered sugar
- 2 cups salted butter room temp
- 2 tablespoons melted butter
- 1 ½ teaspoons coconut extract
- ¼ teaspoon salt
- 1 ½ cups shredded coconut
Instructions
Make the Cake Layers:
- Preheat the oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper and spray with baking spray. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.3 ⅔ cups all purpose flour, 1 ¼ cups cocoa powder, 2 ½ teaspoons baking powder, 2 teaspoons baking soda, 1 teaspoon salt
- In a separate large mixing bowl, whisk the granulated sugar, brown sugar, and vegetable oil until well combined.2 cups granulated sugar, 1 cup vegetable oil, ¾ cup brown sugar
- Add the eggs, mixing until smooth.4 large eggs
- Stir in the buttermilk and vanilla extract.1 ⅔ cups buttermilk, 2 teaspoons vanilla extract
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Slowly stir in the hot water, mixing until the batter is fully incorporated.1 ¼ cups hot water
- Divide the batter evenly among the prepared pans.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes, then remove to wire racks to cool completely.
Make the Chocolate Filling:
- In the bowl of a stand mixer fitted with a paddle attachment, combine powdered sugar, butter, cocoa powder, melted butter, vanilla, and salt.3 cups powdered sugar, 1 cup salted butter, ⅓ cup cocoa powder, 1 tablespoon melted butter, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- Mix on low speed until the powdered sugar is incorporated. Increase speed to medium-high and whip until fluffy and smooth, about 3 to 4 minutes.
Make the Coconut Frosting:
- In a clean stand mixer bowl, combine powdered sugar, butter, melted butter, coconut extract, and salt.4 ½ cups powdered sugar, 2 cups salted butter, 2 tablespoons melted butter, 1 ½ teaspoons coconut extract, ¼ teaspoon salt
- Mix on low until combined, then increase speed to medium-high. Beat until light and fluffy, about 3 to 4 minutes.
- Fold in the shredded coconut by hand.1 ½ cups shredded coconut
Assemble the Cake:
- Once the cake layers are completely cool, place the first layer on a cake plate or stand.
- Spread about 1 cup of the chocolate filling evenly over the top.
- Add the second cake layer and repeat with another layer of filling.
- Top with the final cake layer.
- Frost the top and sides of the cake with the coconut frosting, using a spatula to smooth.
- Garnish with additional shredded coconut if desired.
- Slice and serve.
Notes
- Cake strips are a great tool to help your cakes rise evenly while baking.
- Let the cake layers cool completely before assembling to prevent the filling and frosting from slipping.
- If using sweetened shredded coconut, you may want to reduce the frosting’s sugar slightly.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.