Description
This rich and moist Chocolate Coconut Cake combines the deep flavors of cocoa and melted semisweet chocolate with the tropical touch of coconut oil and coconut milk in the frosting. A luscious, creamy buttercream frosting topped with toasted coconut chips makes this cake a perfect dessert for any chocolate lover seeking a hint of coconut.
Ingredients
Cake
- 2 ½ cups sifted all-purpose flour
- 1 ¼ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 1 cup melted coconut oil
- ¾ cup sour cream or plain Greek yogurt (at room temperature)
- 4 ounces semisweet baking chocolate (melted)
- 4 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup warm water (not hot)
Frosting
- 1 cup butter (at cool room temperature)
- 5 tablespoons full-fat coconut milk
- 3 cups powdered sugar
- ¼ teaspoon vanilla extract
- Pinch or two of kosher salt
- Unsweetened toasted coconut chips (for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F and grease a 9×13-inch baking pan to prevent sticking; set it aside for later use.
- Mix dry ingredients: In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Add wet ingredients: Incorporate the melted coconut oil, sour cream or plain Greek yogurt, melted semisweet chocolate, eggs, vanilla extract, and warm water into the dry ingredients. Stir thoroughly until the batter is smooth and uniform.
- Pour batter into pan: Transfer the prepared batter into the greased 9×13-inch baking pan and spread it evenly.
- Bake the cake: Place the pan in the preheated oven and bake for 30-40 minutes. Test doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan to room temperature before frosting.
- Prepare frosting: In a mixing bowl, beat the softened butter until smooth, which should take about 1-2 minutes.
- Add frosting ingredients: Add the full-fat coconut milk, powdered sugar, and vanilla extract to the butter. Beat the mixture until it’s well combined and creamy.
- Season frosting: Stir in a pinch or two of kosher salt to enhance the flavors to your liking.
- Frost the cake: Spread the prepared coconut frosting evenly over the cooled cake surface.
- Add topping and store: Garnish the frosted cake with unsweetened toasted coconut chips. Cover leftovers and store them in the fridge to maintain freshness.
Notes
- For the best texture, ensure eggs and yogurt are at room temperature before mixing.
- The sour cream can be substituted with plain Greek yogurt for a lighter flavor.
- Use warm water that is hot enough to help dissolve cocoa and chocolate but not so hot as to cook the eggs.
- To toast coconut chips, spread them on a baking sheet and bake at 350°F for 5-7 minutes until golden brown.
- Store the cake covered in the refrigerator; it will keep well for up to 4 days.
- This cake can also be made in two 9-inch round pans; adjust baking time accordingly (about 25-30 minutes).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
