Name: Chocolate Coconut Cake Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 6 h 45 min
Cuisine: Fusion (Tropical-inspired Western style)
Ingredients: 240 ml Canned Coconut Milk (at room temperature); 60 ml Water (at room temperature); 1 tbsp White Vinegar; 85 ml Vegetable Oil; 180 g Cane Sugar; 2 tsp Vanilla Extract; 210 g All Purpose Flour; 35 g Cocoa Powder; ¾ tsp Baking Powder; 1½ tsp Baking Soda; ¼ tsp Salt; 360 g Dark Chocolate; 360 ml Whipping Cream; 270 ml Canned Coconut Milk (at room temperature); 150 g Powdered Sugar; 8 g Cornstarch; 90 g Unsweetened Shredded Coconut (or Desiccated Coconut); ½ tsp Vanilla Extract

Jump to Recipe

When you want a showstopper dessert that blends decadent flavors and tropical vibes, this Chocolate Coconut Cake truly shines. Imagine moist, rich chocolate sponge layers paired with a velvety chocolate ganache and a luscious creamy coconut filling that harmonizes every bite perfectly. This delicious cake captures the perfect balance of deep cocoa goodness and the subtle tropical sweetness of coconut, making it a favorite for celebrations or simply when you want to treat yourself to something extraordinary. Once you’ve tried this Chocolate Coconut Cake, it’s guaranteed to become a new staple in your dessert repertoire.

Chocolate Coconut Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward yet essential, working together to create the moist texture, rich chocolate flavor, and creamy coconut delight that define this cake. Each component plays a key role in bringing out the unique character of this dessert.

Canned Coconut Milk (240 ml and 270 ml at room temperature): This adds a rich, tropical creaminess that infuses the cake with subtle coconut flavor.
Water (60 ml at room temperature): Helps balance the batter for the perfect moisture level.
White Vinegar (1 tbsp): Reacts with baking soda to give this cake a tender crumb.
Vegetable Oil (85 ml): Keeps the cake wonderfully soft and moist.
Cane Sugar (180 g): Provides natural sweetness and a delicate caramel undertone.
Vanilla Extract (2 tsp plus ½ tsp): Enhances all the flavors and rounds out the sweetness.
All Purpose Flour (210 g): The structure-maker that holds everything together.
Cocoa Powder (35 g): Brings that deep chocolate flavor and rich color.
Baking Powder (¾ tsp) and Baking Soda (1½ tsp): These leavening agents give the cake its perfect rise.
Salt (¼ tsp): Balances the sweetness and intensifies the chocolate taste.
Dark Chocolate (360 g): The star ingredient for the luscious ganache topping and filling.
Whipping Cream (360 ml): Adds richness to the chocolate ganache.
Powdered Sugar (150 g): Sweetens the creamy coconut filling smoothly.
Cornstarch (8 g): Gives the coconut filling a silky, thick texture.
Unsweetened Shredded or Desiccated Coconut (90 g): Provides texture and enhances the coconut flavor beautifully.

How to Make Chocolate Coconut Cake

Step 1: Prepare the Chocolate Sponge Cake

Start by preheating your oven to 350℉ (175℃), making sure everything is ready for the batter. Grease three 8-inch round tins thoroughly with oil and line them with baking paper to prevent sticking and help create an even, smooth cake surface.

Mix the canned coconut milk with white vinegar and let it rest for 5 minutes until it’s slightly curdled—this acts like buttermilk and makes the cake light and fluffy. Next, add water, vegetable oil, and cane sugar, whisking until smooth. In a separate bowl, sift together dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.

Gently fold the dry ingredients into the wet mixture until just combined—avoid over-mixing to keep your sponge tender. Divide the batter equally into the prepared tins and bake for 18 to 20 minutes, or until a toothpick comes out clean. Let the cakes cool completely before removing them from the tins.

Step 2: Make the Chocolate Ganache

This ganache is what gives the cake its intensely smooth, luscious chocolate character. Combine chopped dark chocolate and whipping cream in a bowl, microwave in 30-second bursts, stirring until silky and lump-free. Let the ganache cool to a spreadable texture; you can refrigerate it if you’re short on time but don’t let it become too firm—it should be soft enough to spread easily.

Step 3: Prepare the Creamy Coconut Filling

In a pot, stir together extra canned coconut milk, powdered sugar, and cornstarch over low heat. Keep stirring to avoid lumps as it thickens and boils for about 20-30 seconds. After removing from heat, mix in shredded coconut and vanilla extract until smooth and creamy. Cool it down in the fridge for a few hours to let it chill and thicken—this filling is luscious and packed with tropical flavor.

Step 4: Assemble Your Chocolate Coconut Cake

Start by leveling the cake layers for a stable stack, then place the first cake layer on your serving plate. Spread a generous layer of chocolate ganache, followed by the creamy coconut filling. Repeat with the second layer and layers of ganache and coconut filling again. Seal the cake with a thin crumb coat of ganache to trap crumbs and smooth the surface, then chill for 30 minutes.

Apply the final ganache coat smoothly, then decorate with extra coconut filling and chocolate shavings for a beautiful finish. Refrigerate at least 30 minutes to set everything perfectly. Before serving, let the cake come to room temperature so the flavors shine in every slice.

How to Serve Chocolate Coconut Cake

Garnishes

The final touches make a big difference! Sprinkle toasted shredded coconut on top for a lovely crunch and nutty flavor. Chocolate curls or shavings add elegance and extra richness. You might also consider fresh berries for a pop of color and subtle tartness that pairs beautifully with the rich cake layers.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream for extra indulgence. A cup of strong coffee or a bold black tea also complements the chocolate and coconut flavors, balancing the sweetness and enhancing the overall experience.

Creative Ways to Present

Serve your Chocolate Coconut Cake on a decorative cake stand to make it the centerpiece of your dessert table. For parties, slice it into neat squares or even make mini versions in ramekins. You could also layer it into clear glass jars for a playful and modern presentation, showing off those luscious layers.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Chocolate Coconut Cake tightly covered in the fridge to maintain freshness and moisture. Wrapped well, it will stay delicious for up to 4 days, giving you plenty of time to savor each slice.

Freezing

This cake freezes well if you want to prepare it in advance or save leftovers. Wrap individual slices or the whole cake tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the refrigerator for the best texture.

Reheating

Since it’s best served slightly chilled or at room temperature, avoid reheating the cake. Instead, let it sit on the counter for 10-15 minutes after refrigeration; this allows the ganache and coconut filling to soften, showcasing all the rich, creamy flavors beautifully.

FAQs

Can I use regular milk instead of coconut milk?

While regular milk can replace coconut milk in a pinch, you’ll miss out on the signature tropical flavor that makes the Chocolate Coconut Cake so special. Coconut milk also adds richness and moisture that’s hard to duplicate with other milks.

How do I know when the chocolate sponge cake is done?

Use a toothpick or cake tester inserted into the center of the cake layers—it should come out clean or with just a few moist crumbs. The cakes will also spring back gently when touched.

Can I make this cake vegan?

With some ingredient substitutions like plant-based cream and vegan chocolate, you could transform this recipe into a vegan-friendly version. Just be sure your baking powder and sugar are vegan as well.

Is it okay to use desiccated coconut instead of shredded?

Yes, both shredded and desiccated coconut work well. Shredded coconut gives a chunkier texture, while desiccated produces a finer, softer filling. Choose based on your texture preference!

How far in advance can I make the Chocolate Coconut Cake?

You can prepare the cake layers, ganache, and coconut filling a day ahead and assemble it on the day you want to serve. The assembled cake will hold beautifully in the fridge for up to 3 days.

Final Thoughts

Sharing this Chocolate Coconut Cake recipe with you feels like passing on a delicious secret that’s sure to brighten your baking adventures. Its rich chocolate layers combined with creamy coconut elements create a delightful treat that’s perfect for any occasion. Give this cake a try and watch it become a beloved favorite in your kitchen and among your friends and family. Once you experience the magic of this Chocolate Coconut Cake, you’ll understand why it’s so hard to stop at just one slice!

Chocolate Coconut Cake Recipe

★★★★★

4.9 from 27 reviews

Author: Lana
Total Time: 6 hours 45 minutes (including chilling and setting times)
Yield: 12 servings 1x
Diet: Halal

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Description

This rich and decadent Chocolate Coconut Cake combines the intense flavor of dark chocolate with creamy coconut layers for a luscious dessert perfect for any occasion. Moist chocolate sponge layers are filled with a smooth chocolate ganache and a creamy coconut filling made from coconut milk and shredded coconut. Finished with a ganache coat and decorative toppings, this cake is a tropical twist on a classic chocolate treat.

Instructions

Preheat and Prepare Pans: Preheat your oven to 350℉ (175℃). Grease three 8-inch round cake tins with oil thoroughly and line them with baking paper to prevent sticking.
Make Coconut Mixture: In a bowl, combine the canned coconut milk with the white vinegar and let it sit for 5 minutes until slightly curdled, which will help the batter react and create a tender crumb.
Mix Wet Ingredients: Add the water, vegetable oil, and cane sugar to the coconut milk mixture. Whisk well until the mixture is smooth and homogenous.
Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution of leavening agents and avoid lumps.
Combine Batter: Gradually mix the dry ingredients into the wet ingredients, stirring slowly until the batter is just combined. Avoid overmixing to maintain cake fluffiness.
Bake Cake Layers: Divide the batter evenly among the prepared cake tins. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans before transferring to wire racks to cool completely.
Prepare Chocolate Ganache: In a microwave-safe bowl, combine dark chocolate and whipping cream. Microwave for 30 seconds, stir until smooth and no lumps remain. Repeat in 30-second intervals as needed until ganache is silky. Cover with plastic wrap touching the surface and allow to set for 5-6 hours at room temperature or refrigerate for quicker setting.
Make Creamy Coconut Filling: In a medium saucepan, combine canned coconut milk, powdered sugar, and cornstarch. Heat on low, stirring continuously until it comes to a boil and thickens slightly, about 20-30 seconds. Remove from heat, cool for 5-10 minutes, then stir in shredded coconut and vanilla extract until creamy. Transfer to a heatproof container, cover with cling wrap touching the surface, and refrigerate for 3-4 hours until chilled and thickened.
Trim Cakes: Level the cooled cake layers by trimming the tops with a serrated knife to create even surfaces for stacking.
Assemble Cake Layers: Place a small dollop of frosting on your cake stand or serving plate to secure the first cake layer. Place the layer down, spread 2-3 medium scoops of chocolate ganache evenly over it, followed by 2-3 scoops of creamy coconut filling. Repeat with second cake layer and repeat filling layers.
Apply Crumb Coat: Spread a thin layer of ganache over the entire cake to seal in crumbs and smooth the surface. Refrigerate the cake for 30 minutes to set this layer.
Final Ganache Coat: Apply the final, generous layer of ganache evenly over the cake. Smooth with an offset spatula for a neat finish.
Decorate: Decorate the cake by piping or spooning additional creamy coconut filling decoratively and sprinkle with chocolate shavings for a beautiful presentation.
Chill and Serve: Refrigerate the completed cake for at least 30 minutes to allow the frosting to set properly. Before serving, let the cake sit at room temperature for 10-15 minutes to enhance flavor and texture.

Notes

Ensure canned coconut milk is well shaken before measuring for consistent texture.
Use good-quality dark chocolate for ganache to achieve a rich and smooth finish.
The cake layers can be baked a day ahead and stored wrapped airtight at room temperature.
The creamy coconut filling can be made and refrigerated up to one week in advance.
Allow cake to come to room temperature before slicing to avoid cracking and to enhance flavors.
If vegan alternatives are preferred, substitute dairy cream with coconut cream and ensure dark chocolate is dairy-free.
For best results, use an offset spatula when spreading ganache for smoothness.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: Fusion (Tropical-inspired Western style)