Table of Contents
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Ingredients With Exact Amount
For the Chocolate Cake Layers
You will need 2 cups of all purpose flour, 2 cups of granulated sugar, three quarter cup of unsweetened cocoa powder, 2 teaspoons of baking soda, and 1 teaspoon of salt for the dry base of this cake. For the wet ingredients, gather 2 large eggs, 1 cup of buttermilk, half a cup of vegetable oil, 2 teaspoons of pure vanilla extract, and 1 cup of hot water or hot brewed coffee, since the hot liquid helps bloom the cocoa powder and deepens the chocolate flavor without making the cake taste like coffee at all.
For the Coconut Buttercream Frosting
To make the frosting, you will need 1 cup of unsalted butter, softened to room temperature, along with 4 cups of powdered sugar. You will also need 3 to 4 tablespoons of coconut milk or heavy cream to adjust the consistency, 1 teaspoon of coconut extract for a strong coconut flavor, and a pinch of salt to balance out the sweetness. The coconut extract is what really makes this frosting taste like coconut, since the flavor from shredded coconut alone tends to be much more subtle.
For the Coconut Topping
Finish the cake with 1 and a half cups of sweetened shredded coconut, toasted until lightly golden brown. Toasting the coconut is optional but highly recommended, since it adds a wonderful nutty aroma and a slight crunch that plain shredded coconut simply does not have.
Step by Step Recipe Method
Step 1: Prepare Your Pans and Oven
Preheat your oven to 350 degrees Fahrenheit and grease two 9 inch round cake pans thoroughly. Line the bottom of each pan with a circle of parchment paper, then grease the parchment as well and dust the pans lightly with cocoa powder instead of flour, which helps prevent any white residue from showing on the outside of your finished chocolate cake layers.
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until everything is evenly combined with no lumps of cocoa powder remaining. Taking a moment to properly whisk these dry ingredients together ensures your leavening and cocoa powder are distributed evenly throughout the batter, which gives you a more consistent rise and flavor in every slice.
Step 3: Add the Wet Ingredients
Add the eggs, buttermilk, vegetable oil, and vanilla extract directly into the bowl with your dry ingredients. Mix everything together on medium speed for about 2 minutes, until the batter is smooth and well combined, scraping down the sides of the bowl as needed to make sure nothing is left unmixed at the bottom.
Step 4: Stir in the Hot Water
Slowly pour the hot water or hot coffee into the batter while stirring gently, mixing just until everything is fully incorporated. The batter will become quite thin at this point, which is completely normal and expected, since this thinner consistency is exactly what gives this cake its signature moist, tender crumb once baked.
Step 5: Divide and Bake the Batter
Pour the batter evenly between your two prepared cake pans, using a kitchen scale if you have one to make sure both layers are the same size. Bake in the preheated oven for 30 to 35 minutes, checking for doneness by inserting a toothpick into the center of each cake, which should come out clean or with just a few moist crumbs attached.
Step 6: Cool the Cake Layers Completely
Let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto a wire cooling rack to cool completely. This cooling step is extremely important, since frosting a warm cake will cause your buttercream to melt and slide right off, so be patient and let the layers reach full room temperature before moving forward.
Step 7: Make the Coconut Buttercream
While the cakes are cooling, beat the softened butter in a large mixing bowl on medium speed until it is smooth and creamy, about 2 minutes. Gradually add in the powdered sugar, one cup at a time, mixing well after each addition, then add the coconut extract, salt, and 3 tablespoons of coconut milk or heavy cream. Beat everything together on medium high speed for 2 to 3 minutes until the frosting is light, fluffy, and easy to spread, adding an extra tablespoon of liquid if the frosting seems too thick.
Step 8: Toast the Coconut
Spread the shredded coconut evenly across a baking sheet and place it in a 325 degree oven for 5 to 7 minutes, stirring every couple of minutes to ensure even browning. Watch it closely toward the end, since coconut can go from perfectly golden to burnt very quickly, and let it cool completely before using it to decorate your cake.
Step 9: Assemble and Frost the Cake
Place one cooled cake layer onto your serving plate or cake stand, then spread a generous layer of coconut buttercream evenly across the top. Place the second cake layer on top, pressing gently to secure it, then use an offset spatula to frost the entire outside of the cake with the remaining buttercream. Finish by pressing the toasted coconut gently onto the sides and sprinkling it over the top for that classic finished look.
Variations in the Recipe
Chocolate Ganache Drip
For an extra decadent touch, melt half a cup of semisweet chocolate chips with a quarter cup of heavy cream until smooth and glossy, then let it cool slightly before drizzling it over the top of the frosted cake so it drips down the sides. This adds a rich, glossy contrast against the fluffy coconut buttercream and makes the cake look even more impressive for special occasions.
Almond Joy Inspired Cake
If you love the classic combination found in Almond Joy candy bars, add a teaspoon of almond extract to the cake batter along with the vanilla, and press sliced almonds into the frosting alongside the toasted coconut. This variation brings a subtle nutty flavor that pairs beautifully with both the chocolate and coconut.
Coconut Filling Between the Layers
For even more coconut flavor throughout the cake, spread a thin layer of sweetened coconut cream or coconut pastry cream between the two cake layers before adding the buttercream frosting on top. This creates a lovely surprise layer of extra coconut flavor and moisture right in the center of the cake.
Sheet Cake Version
If you prefer a simpler presentation, pour the entire batter into a greased 9×13 inch baking pan instead of dividing it between two round pans, and bake for 35 to 40 minutes. Once cooled, simply spread the coconut buttercream over the top of the sheet cake and sprinkle with toasted coconut for an easy, no-fuss dessert that is perfect for potlucks and casual gatherings.
Mistakes to Avoid
Frosting a Cake That Is Still Warm
One of the most common mistakes bakers make is getting impatient and frosting their cake layers before they have fully cooled. Warm cake layers will cause the buttercream to melt and slide right off, resulting in a messy, uneven finish, so always wait until your layers are completely cool to the touch before you begin frosting.
Overmixing the Cake Batter
Mixing the batter too much after adding the flour develops excess gluten, which can lead to a dense, tough cake instead of a soft and tender one. Mix just until the ingredients are combined and no dry streaks remain, especially once the hot water has been added to the thin batter.
Skipping the Parchment Paper Lining
Even with a well greased pan, chocolate cake layers can sometimes stick stubbornly to the bottom, especially with a delicate, moist batter like this one. Always line the bottom of your pans with a circle of parchment paper in addition to greasing them, since this simple step makes turning out your cake layers so much easier and prevents any frustrating tearing.
Not Toasting the Coconut Topping
While it might seem like an unnecessary extra step, skipping the toasting process for your shredded coconut topping means missing out on a huge boost of flavor and texture. Untoasted coconut tends to taste flat and a little bland in comparison, so take the extra five to seven minutes to toast it for a noticeably better finished cake.
Conclusion & FAQs Section
This chocolate coconut cake brings together everything wonderful about rich, moist chocolate cake and sweet, fluffy coconut frosting in one truly impressive dessert. While it does take a bit of time between baking, cooling, and frosting, none of the individual steps are difficult, and the end result is absolutely worth the wait. Whether you are baking this for a birthday celebration or simply because you are craving something chocolatey and coconutty, this cake is guaranteed to earn a permanent spot in your dessert rotation.
Can I make this cake ahead of time?
Yes, you can bake the cake layers up to two days in advance and store them tightly wrapped in plastic wrap at room temperature or in the refrigerator. You can also make the coconut buttercream a day ahead and store it in an airtight container in the fridge, just be sure to let it come back to room temperature and give it a quick beat before frosting your cake.
Can I freeze this chocolate coconut cake?
This cake freezes beautifully, whether frosted or unfrosted. Wrap individual cake layers or slices tightly in plastic wrap followed by a layer of aluminum foil, then store in the freezer for up to 3 months, and thaw in the refrigerator overnight before serving.
What can I use instead of coconut extract?
If you do not have coconut extract on hand, you can substitute canned coconut milk in place of the heavy cream in the frosting to add a milder, more natural coconut flavor. The frosting will taste less intensely of coconut without the extract, but it will still have a lovely subtle coconut note.
Why is my cake batter so thin?
A thin batter is completely normal for this recipe, since the hot water added at the end helps bloom the cocoa powder and creates that signature moist, tender texture this cake is known for. Do not worry if it looks more like a liquid than a typical cake batter, as it will bake up perfectly moist and fluffy.