Chocolate Coconut Layer Cake Recipe

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I’m excited to share my Chocolate Cake With Coconut Frosting, where rich chocolate layers are filled and frosted with whipped coconut cream cheese frosting that hides a surprising tropical twist.

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A photo of Chocolate Coconut Layer Cake Recipe

I admit I made this Chocolate Coconut Layer Cake on a whim and it turned into something I can’t stop thinking about. The cake layers are deeply chocolatey from unsweetened cocoa powder and the filling is a whipped, tangy cream cheese frosting that sneaks in a tropical note.

I keep calling it my version of a Layered Coconut Cake, or that oddly perfect Chocolate Cake With Coconut Frosting you never knew you needed. Sometimes the frosting slides a bit and the layers aren’t textbook straight, but that’s part of the charm, and people keep asking for another slice.

Ingredients

Ingredients photo for Chocolate Coconut Layer Cake Recipe

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  • All purpose flour: Gives structure and bulk, mostly carbs and some protein, not very nutrient dense.
  • Unsweetened cocoa powder: Adds chocolate flavor, rich in antioxidants, slightly bitter, low sugar itself.
  • Full fat canned coconut milk: Brings creamy coconut fat, makes cake moist, kinda adds calories and richness.
  • Sweetened shredded coconut: Boosts coconut flavor and chew, adds sugar and some fiber, texture pops.
  • Cream cheese: Smooth tangy frosting base, adds fat and protein, gives soft creamy bite.
  • Powdered sugar: Sweetens frosting fast, dissolves smooth, mostly simple carbs, very sweet.
  • Eggs: Bind and leaven a bit, provide protein and moisture, help structure.
  • Vegetable oil: Neutral fat that keeps crumb tender, adds calories, no real protein or fiber.
  • Sour cream or plain yogurt: Adds tang and richness, little acidity helps texture, gives moisture and tenderness.

Ingredient Quantities

  • 1 3/4 cups all purpose flour

  • 3/4 cup unsweetened cocoa powder

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon fine salt

  • 1 3/4 cups granulated sugar

  • 2 large eggs

  • 1 cup full fat canned coconut milk

  • 1/2 cup vegetable oil

  • 1/2 cup sour cream or plain yogurt

  • 2 teaspoons vanilla extract

  • 1 cup hot coffee or hot water

  • 1 cup sweetened shredded coconut

  • 8 ounces cream cheese, softened

  • 1 can (13.5 oz) full fat coconut milk, chilled (solid cream part)

  • 2 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon coconut extract (optional)

  • Pinch of fine salt

  • 1/2 to 1 cup extra sweetened shredded coconut for garnish

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 8 inch round pans with parchment, dust lightly with flour. In a bowl sift together 1 3/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon fine salt.

2. In a large bowl whisk 1 3/4 cups granulated sugar with 2 large eggs until combined, then stir in 1 cup full fat canned coconut milk, 1/2 cup vegetable oil, 1/2 cup sour cream or plain yogurt and 2 teaspoons vanilla extract until mostly smooth.

3. Add the dry mixture to the wet and stir until just combined, dont overmix. Pour in 1 cup hot coffee or hot water and mix until batter is smooth, then fold in 1 cup sweetened shredded coconut.

4. Divide batter evenly between the prepared pans, smooth tops and bake 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pans halfway through if your oven runs hot. Let cakes cool in pans 10 minutes then turn out onto a rack to cool completely.

5. Chill one can (1
3.5 oz) full fat coconut milk in the fridge overnight. When ready make the frosting: open the chilled can and scoop out only the solid cream, leaving the liquid. In a bowl beat 8 ounces cream cheese, softened, until smooth.

6. In a separate bowl whip the solid coconut cream until fluffy, then gradually add 2 cups powdered sugar to the cream cheese while beating, add 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract if using and a pinch of fine salt. Fold the whipped coconut cream into the sweetened cream cheese until light and spreadable, taste and adjust sweetness if needed.

7. If layers dome a little level them with a serrated knife. Place one layer on a serving plate, spread about a third of the frosting, top with the second layer and do a thin crumb coat of frosting, chill 15 minutes to set, then finish with the remaining frosting smoothing the top and sides.

8. For garnish toast 1/2 to 1 cup extra sweetened shredded coconut in a dry skillet over medium heat till golden stirring constantly, let cool then press or sprinkle onto the top and sides. Chill cake at least 30 minutes before serving so the frosting firms up.

9. Store leftover cake covered in the refrigerator for up to 4 days, because the coconut cream cheese frosting needs to stay cold. If the frosting gets too soft let the cake sit in fridge 20 minutes before slicing.

10. Tips: use room temp eggs and cream cheese for a smoother batter and frosting, dont skip the hot coffee it blooms the cocoa and makes the cake richer, and always spoon flour into the cup instead of scooping to avoid dense cake.

Equipment Needed

1. Two 8-inch round cake pans, plus parchment to line them
2. Mixing bowls (one large, one medium)
3. Sifter or fine mesh sieve for the flour and cocoa
4. Measuring cups and spoons
5. Whisk and rubber spatula
6. Electric hand mixer or stand mixer for the frosting (you could do it by hand but good luck)
7. Cooling rack and a serrated knife to level the layers
8. Small dry skillet for toasting the shredded coconut
9. Can opener and a sturdy spoon to scoop the chilled coconut cream
10. Offset spatula or bench scraper for spreading and smoothing the frosting

FAQ

For the cake batter you can swap regular whole milk but the cake will be less coconutty and a bit less tender. For the frosting you really need the chilled solid cream from a can of full fat coconut milk to get that coconut whipped texture. If you need dairy free, use a good vegan cream cheese and a chilled can of coconut cream, or try coconut yogurt plus extra powdered sugar for stability.

Chill the can upright in the fridge overnight, dont shake it, open it and scoop out the solid cream that rises to the top. Save the leftover coconut water for smoothies or baking.

Divide batter between two 8 or 9 inch round pans, bake in a 350 F oven for about 25 to 30 minutes for 8 inch, a little longer for 9 inch. Cake is done when a toothpick comes out with a few moist crumbs, not raw batter.

Spread the coconut in a single layer on a rimmed baking sheet and toast in a 350 F oven for 5 to 7 minutes, stirring every 2 minutes so it browns evenly. You can also toast it in a dry skillet over medium heat, tossing until golden. Watch it close, it goes from golden to burnt fast.

The usual suspects are overmixing the batter after you add the flour, opening the oven door too early, or old leavening agents. Measure flour by spooning it into the cup and leveling it, mix just until combined, and make sure your baking powder and baking soda are fresh.

Because the frosting has cream cheese and coconut cream keep the assembled cake in the fridge for 3 to 4 days. You can bake layers ahead, wrap them well and freeze up to two months. Thaw in the fridge before frosting and assembling.

Chocolate Coconut Layer Cake Recipe Substitutions and Variations

  • All purpose flour (1 3/4 cups): Use cake flour 1 to 1 if you want a lighter, softer crumb. If you only have AP, make DIY cake flour by replacing 2 tablespoons of AP with 2 tablespoons cornstarch for each cup of flour, it works pretty well.
  • Unsweetened cocoa powder (3/4 cup): Dutch process cocoa gives a deeper, smoother chocolate flavor, but it’s less acidic so omit the baking soda and add about 1/2 teaspoon extra baking powder. You can also do half natural, half dutch if you don’t want to change leavening much.
  • Full fat canned coconut milk (1 cup): Swap with whole milk or buttermilk for similar texture; to keep coconut flavor use whole milk plus 2 tablespoons melted coconut oil or 1 teaspoon coconut extract. Buttermilk will make the cake tangier and more tender.
  • Cream cheese (8 ounces): Mascarpone is a great sub for a richer, silkier frosting, or use 1 cup strained full fat Greek yogurt for a lighter, tangy filling, just chill it well since it’s thinner than cream cheese.

Pro Tips

1. Chill the coconut milk can overnight so the cream firms up, then if the whipped cream seems too soft pop the mixing bowl in the fridge for 10 minutes and rewhip, it makes a huge difference in stability.

2. Toast the extra shredded coconut in a wide skillet, stir constantly and pull it off the heat just before it looks perfect, it keeps browning from residual heat; cool completely before pressing onto the frosted cake so it stays crisp.

3. To keep the shredded coconut from sinking, toss it with a tablespoon of flour before folding into the batter and fold very gently so you dont deflate the cake.

4. Use strong brewed coffee or a shot of espresso instead of plain hot water to bloom the cocoa for deeper chocolate flavor, and if you want a subtle island vibe add a teaspoon of coconut rum or a few drops of rum extract to the frosting, taste and adjust.

Chocolate Coconut Layer Cake Recipe

Chocolate Coconut Layer Cake Recipe

Recipe by Tina Braven

0.0 from 0 votes

I’m excited to share my Chocolate Cake With Coconut Frosting, where rich chocolate layers are filled and frosted with whipped coconut cream cheese frosting that hides a surprising tropical twist.


Pin

Servings

12

servings

Calories

597

kcal

Equipment: 1. Two 8-inch round cake pans, plus parchment to line them
2. Mixing bowls (one large, one medium)
3. Sifter or fine mesh sieve for the flour and cocoa
4. Measuring cups and spoons
5. Whisk and rubber spatula
6. Electric hand mixer or stand mixer for the frosting (you could do it by hand but good luck)
7. Cooling rack and a serrated knife to level the layers
8. Small dry skillet for toasting the shredded coconut
9. Can opener and a sturdy spoon to scoop the chilled coconut cream
10. Offset spatula or bench scraper for spreading and smoothing the frosting

Ingredients

  • 1 3/4 cups all purpose flour

  • 3/4 cup unsweetened cocoa powder

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon fine salt

  • 1 3/4 cups granulated sugar

  • 2 large eggs

  • 1 cup full fat canned coconut milk

  • 1/2 cup vegetable oil

  • 1/2 cup sour cream or plain yogurt

  • 2 teaspoons vanilla extract

  • 1 cup hot coffee or hot water

  • 1 cup sweetened shredded coconut

  • 8 ounces cream cheese, softened

  • 1 can (13.5 oz) full fat coconut milk, chilled (solid cream part)

  • 2 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon coconut extract (optional)

  • Pinch of fine salt

  • 1/2 to 1 cup extra sweetened shredded coconut for garnish

Directions

  • Preheat oven to 350°F (175°C). Grease and line two 8 inch round pans with parchment, dust lightly with flour. In a bowl sift together 1 3/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda and 1 teaspoon fine salt.
  • In a large bowl whisk 1 3/4 cups granulated sugar with 2 large eggs until combined, then stir in 1 cup full fat canned coconut milk, 1/2 cup vegetable oil, 1/2 cup sour cream or plain yogurt and 2 teaspoons vanilla extract until mostly smooth.
  • Add the dry mixture to the wet and stir until just combined, dont overmix. Pour in 1 cup hot coffee or hot water and mix until batter is smooth, then fold in 1 cup sweetened shredded coconut.
  • Divide batter evenly between the prepared pans, smooth tops and bake 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pans halfway through if your oven runs hot. Let cakes cool in pans 10 minutes then turn out onto a rack to cool completely.
  • Chill one can (1
  • 5 oz) full fat coconut milk in the fridge overnight. When ready make the frosting: open the chilled can and scoop out only the solid cream, leaving the liquid. In a bowl beat 8 ounces cream cheese, softened, until smooth.
  • In a separate bowl whip the solid coconut cream until fluffy, then gradually add 2 cups powdered sugar to the cream cheese while beating, add 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract if using and a pinch of fine salt. Fold the whipped coconut cream into the sweetened cream cheese until light and spreadable, taste and adjust sweetness if needed.
  • If layers dome a little level them with a serrated knife. Place one layer on a serving plate, spread about a third of the frosting, top with the second layer and do a thin crumb coat of frosting, chill 15 minutes to set, then finish with the remaining frosting smoothing the top and sides.
  • For garnish toast 1/2 to 1 cup extra sweetened shredded coconut in a dry skillet over medium heat till golden stirring constantly, let cool then press or sprinkle onto the top and sides. Chill cake at least 30 minutes before serving so the frosting firms up.
  • Store leftover cake covered in the refrigerator for up to 4 days, because the coconut cream cheese frosting needs to stay cold. If the frosting gets too soft let the cake sit in fridge 20 minutes before slicing.
  • Tips: use room temp eggs and cream cheese for a smoother batter and frosting, dont skip the hot coffee it blooms the cocoa and makes the cake richer, and always spoon flour into the cup instead of scooping to avoid dense cake.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 184g
  • Total number of serves: 12
  • Calories: 597kcal
  • Fat: 39.9g
  • Saturated Fat: 20.3g
  • Trans Fat: 0.5g
  • Polyunsaturated: 6g
  • Monounsaturated: 14g
  • Cholesterol: 46mg
  • Sodium: 267mg
  • Potassium: 167mg
  • Carbohydrates: 69.3g
  • Fiber: 3.8g
  • Sugar: 55.6g
  • Protein: 5.3g
  • Vitamin A: 250IU
  • Vitamin C: 1mg
  • Calcium: 33mg
  • Iron: 1mg

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