Chocolate Coconut Cake

posted by Lindsay on September 10, 2014
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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 - super moist and chocolatey cake paired with coconut icing and toasted coconut! To die for! Chocolate Coconut Cake - super moist and chocolatey cake paired with coconut icing and toasted coconut! To die for!

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!

Chocolate Coconut Cake - super moist and chocolatey cake paired with coconut icing and toasted coconut! To die for! Chocolate Coconut Cake - super moist and chocolatey cake paired with coconut icing and toasted coconut! To die for!

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.

Chocolate Coconut Cake - super moist and chocolatey cake paired with coconut icing and toasted coconut! To die for! Chocolate Coconut Cake - super moist and chocolatey cake paired with coconut icing and toasted coconut! To die for!

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. 🙂

Chocolate Coconut Cake - super moist and chocolatey cake paired with coconut icing and toasted coconut! To die for! Chocolate Coconut Cake - super moist and chocolatey cake paired with coconut icing and toasted coconut! To die for!

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Chocolate Coconut Cake

Chocolate Coconut Cake slice on white plate
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★★★★★

5 from 2 reviews

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.

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12-14 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

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 coconut

Instructions

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
2. Add all dry ingredients for the cake to a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well.
5. Pour into three 8 inch cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. Make icing while cakes cool. Beat together butter and shortening until smooth.
8. Slowly add 4 cups of powdered sugar and mix until smooth.
9. Add coconut extract and 1-2 tbsp water or milk and mix until smooth.
10. Add another 4-5 cups of powdered sugar and mix until smooth.
11. Add more water or milk until the right consistency. Set icing aside.
12. Spread coconut onto a baking sheet covered with parchment paper. Bake at 325 degrees for 5-10 minutes, or until lightly toasted. Set aside to cool.
13. Once cakes are cool, remove cake domes from top with a large serrated knife.
14. Place first layer of cake on cake plate. Spread about 3/4 cup of icing on top in an even layer.
15. Add second layer of cake and add another 3/4 cup of icing on top in an even layer.
16. Add final layer of cake on top and ice the outside of the cake.
17. Press toasted coconut into the sides of the cake and sprinkle it on top.

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Enjoy!

Recipes, Holidays, Sweets and Treats, Cakes and Cupcakes
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