Chocolate Coconut Cake

Chocolate Coconut Cake with chocolate filling and coconut frosting. A rich layer cake perfect for birthdays, holidays, or special occasions.

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.

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.

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

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.