This Chocolate Coconut Cake is my favorite chocolate cake recipe – it’s moist for days and super chocolatey. And the coconut icing & toasted coconut topping compliment the cake perfectly.
Chocolate Coconut Cake
If you saw my “Let’s Chill” post from Labor Day, this is the cake with a slice missing that was sitting in the cake carrier with ice packs taped to it. 🙂 I took it to the tailgate for the WVU vs. Alabama football game that weekend. It’s not necessarily football food, but I was tasked with bringing sweets and since I’d made this, it was one of the things I brought. Despite not being inherently football food, it ended up being a big hit. Like I said, it’s crazy moist and full of flavor. If you like chocolate and coconut together you will definitely love this cake!
After the game, my sister in law took some home to the rest of the family, who didn’t come to the game. When my brother came by the next day, he made sure to come inside and get one more taste of this cake before it was gone. Just like everyone else, he couldn’t prevent himself from just one more bite. 🙂 One of my favorite things about this chocolate cake is that you only need to use one bowl. One less dish to wash is a win in my book! You’ll notice it’s a very dark cake and that’s because I use Hershey’s Special Dark Cocoa. It’s my fave and ever since I used it the first time, I’ve never bothered with any other. If you haven’t tried it, I totally recommend it. Of course, you could use regular cocoa if you prefer.
It’s also a slow-bake cake, so it bakes at 300 degrees. Weird, right? But it works! The coconut icing is as coconut as it comes and I could just have eaten it by itself. The toasted coconut not only looks pretty, but adds more coconut flavor and a bit of texture. This cake is a totally win. I have a feeling it will be requested again. 🙂
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PrintChocolate Coconut Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Chocolate Coconut Cake is my favorite chocolate cake recipe – it’s moist for days and super chocolatey. And the coconut icing & toasted coconut topping compliment the cake perfectly.
Ingredients
CHOCOLATE CAKE
- 2 cups flour
- 2 cups sugar
- 3/4 cup Hershey’s Special Dark Cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 1/2 tsp vanilla
- 1 cup boiling water
COCONUT ICING
- 1 1/4 cups butter
- 1 1/4 cups shortening
- 9–10 cups powdered sugar
- 4 tsp coconut extract
- 3–4 tbsp water or milk
- 1 1/2 cups sweetened shredded coconut
Instructions
Nutrition
- Serving Size: 1 Slice
- Calories: 988
- Sugar: 103.8 g
- Sodium: 405.7 mg
- Fat: 55.7 g
- Carbohydrates: 121.9 g
- Protein: 4.6 g
- Cholesterol: 72.1 mg
Keywords: chocolate coconut cake, coconut cake recipe, best coconut cake recipe, easy coconut cake, best chocolate cake recipe, easy chocolate cake recipe, homemade chocolate cake, chocolate cake with coconut
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Enjoy!
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This is my favorite chocolate cake ever! (And everyone that has tried it!) I actually have made it about 3 times, just changing the frosting sometimes! Thanks for this amazing recipe!
★★★★★
So glad you’ve enjoyed it!
Hello! Can I use cake flour for this recipe, or is AP flour recommended?
Cake flour would be fine, but it’s not necessary in this cake. It’s already plenty tender.