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Chocolate Coconut Cake

Chocolate Coconut Cake Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 570
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • 1 cup (85g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • 1 cup (240ml) full-fat coconut milk, well shaken
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (240ml) hot strong brewed coffee
  • 1 teaspoon vanilla extract
  • 1/2 cup (40g) sweetened shredded coconut
  • 8 oz (226g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1/4 cup (60ml) coconut cream
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan. In a large bowl, whisk together the flour, cocoa, sugar, baking soda, baking powder, and salt.
  2. Add the eggs, coconut milk, oil, and vanilla to the dry ingredients. Pour in the hot coffee and stir until the batter is smooth.
  3. Fold in the shredded coconut just until distributed.
  4. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool completely.
  5. In a medium bowl, beat the cream cheese and butter until smooth. Sift in the powdered sugar, then add the coconut cream, vanilla, and salt. Beat on medium-high until fluffy.
  6. Spread the frosting over the cooled cake. Top with toasted coconut if you like, then slice and serve.

Notes

For the coconut cream, chill a can of full-fat coconut milk overnight and scoop out the thick cream that rises to the top. If the frosting feels too thick, thin it with a teaspoon of milk or coconut milk. Let the cake cool entirely before frosting so it doesn’t melt.