Moist Chocolate Coconut Cake with Chocolate Frosting

Chocolate coconut cake is the show-stopping dessert that brings together rich chocolate layers, sweet shredded coconut filling, and silky chocolate frosting in one spectacular celebration cake that tastes like your favorite candy bar in cake form! This isn’t just another chocolate cake recipe.

I created this recipe after countless requests from family for “that chocolate coconut cake from the bakery” and spent months perfecting the ratios to create something even better than what you’d pay $60 for at a fancy bakery. Whether you’re celebrating a birthday, holiday, or just Tuesday, this chocolate and coconut cake delivers bakery-quality results with ingredients you probably have in your pantry right now!

Why You’ll Love This Recipe

• Incredibly Moist: Special high-hydration technique creates the moistest chocolate cake that stays soft for days.
• Show-Stopping Layers: Three-layer cake with coconut filling creates impressive height and beautiful slices.
• Rich Chocolate Flavor: Coffee enhances the chocolate without tasting like coffee – the secret ingredient pros use!
• Perfect Texture Balance: Dense, moist cake layers contrast beautifully with the chewy, sweet coconut filling.
• Crowd Favorite: This is the cake everyone asks for again and again – proven winner at parties!

Equipment Needed

• Three 8-inch round cake pans
• Parchment paper
• Large mixing bowls (2)
• Electric mixer (hand or stand mixer)
• Whisk
• Offset spatula
• Cooling racks
• Measuring cups and spoons

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Ingredients You’ll Need

For the Chocolate Cake:

• 2 cups (240g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 cups (400g) granulated sugar
• 1 cup (240ml) vegetable oil
• 1 cup (240ml) buttermilk, room temperature
• 1 cup (240ml) hot brewed coffee
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

For the Coconut Filling:

• 2 cups (160g) sweetened shredded coconut
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• ¼ cup (60ml) heavy cream

For the Chocolate Frosting:

• 1 cup (225g) unsalted butter, room temperature
• ¾ cup (65g) unsweetened cocoa powder
• 3½ cups (420g) powdered sugar
• ⅓ cup (80ml) whole milk
• 2 teaspoons vanilla extract
• Pinch of salt

Ingredient Notes

Cocoa Powder: Dutch-processed cocoa creates darker color and smoother chocolate flavor. Natural cocoa works but creates a lighter cake. Always use unsweetened cocoa powder – never hot cocoa mix.

Coffee: Hot brewed coffee blooms the cocoa and intensifies chocolate flavor without adding coffee taste. You can substitute hot water, but coffee makes it significantly better. Even people who hate coffee love this cake!

Buttermilk: Creates tender crumb and helps the cake rise. Make a substitute by adding 1 tablespoon vinegar or lemon juice to 1 cup regular milk and letting it sit 5 minutes.

Oil vs Butter: Vegetable oil keeps this cake incredibly moist for days. Butter would add flavor but create drier texture. The oil is key to the ultra-moist results.

Step-by-Step Instructions

Step 1: Prepare the Pans

Preheat oven to 350°F. Grease three 8-inch round pans and line bottoms with parchment circles. This ensures easy release after baking – crucial for this delicate cake.

Step 2: Mix Dry Ingredients

Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl until completely combined with no cocoa clumps visible.

Step 3: Combine Wet Ingredients

In separate bowl, whisk sugar, oil, eggs, and vanilla until smooth. Stir in buttermilk until fully incorporated and mixture is uniform in color.

Step 4: Combine and Add Coffee

Gradually add dry ingredients to wet mixture, stirring just until combined. Slowly pour in hot coffee, stirring gently until batter is smooth and very thin – this is correct!

Step 5: Bake the Layers

Divide batter evenly among prepared pans. Bake 25-30 minutes until toothpick inserted in center comes out with a few moist crumbs. Cool in pans 10 minutes, then transfer to wire racks to cool completely.

Pro Tips & Cooking Hacks

• Room Temperature Ingredients: Room temperature eggs and buttermilk emulsify better, creating smoother batter and more even texture.
• Don’t Overmix: Mix just until flour disappears – overmixing creates tough, dense cake instead of tender crumb.
• Coffee Secret: Always use hot liquid (coffee or water) – it blooms the cocoa for deeper chocolate flavor.
• Chill Before Slicing: Refrigerate assembled cake for 20 minutes before slicing for cleanest layers.
• Toothpick Test: For moist cake, toothpick should have a few moist crumbs – completely clean means overbaked.

Tips & Variations

Storage: Store covered at room temperature for 1 day or refrigerate up to 4 days. Bring to room temperature 30 minutes before serving for best flavor. Freeze individual slices wrapped tightly for up to 1 month.

Ganache Layer: Add a thin layer of chocolate ganache under the coconut filling for extra richness and bakery-style presentation.

Toasted Coconut: Toast the shredded coconut before making the filling for deeper, nuttier flavor and beautiful golden color.

Serving Suggestions

Special Occasion Presentation: Top with fresh raspberries and coconut flakes around the base. The tart berries cut through the sweetness perfectly.

With Coffee or Milk: Serve slices with hot coffee or cold milk. The beverage balances the rich sweetness of the cake beautifully.

Ice Cream Pairing: Add a scoop of vanilla ice cream alongside for an extra special dessert that’s perfect for celebrations.

Common Mistakes

• Overbaking: Leads to dry cake. Bake just until toothpick has moist crumbs, not completely clean.
• Cold Ingredients: Create lumpy batter that doesn’t rise evenly. Always use room temperature eggs and buttermilk.
• Skipping Parchment: Cakes may stick to pans. Always line with parchment circles for easy release.
• Overfilling Pans: Causes overflow in oven. Fill pans only ⅔ full and use remaining batter for cupcakes.

What to Serve With Chocolate Coconut Cake

Fresh Berries: Serve with fresh raspberries or strawberries. The tart fruit balances the sweet, rich cake perfectly.

Whipped Cream: Lightly sweetened whipped cream on the side adds airiness and helps balance the dense, rich cake.

Coffee Bar: Set up a coffee station with various coffees and teas for a complete dessert experience.

Frequently Asked Questions

Can I make this as a sheet cake instead of layers?

Yes! Bake in a 9×13-inch pan for 35-40 minutes. Spread coconut filling and frosting on top for simpler presentation.

Can I make this cake ahead of time?

Yes! Bake layers up to 2 days ahead, wrap tightly, and refrigerate. Assemble day of serving for best results.

What if I don’t have buttermilk?

Add 1 tablespoon white vinegar or lemon juice to 1 cup regular milk. Let sit 5 minutes before using – works perfectly!

Can I freeze this cake?

Yes! Freeze individual slices wrapped in plastic wrap and foil for up to 1 month. Thaw overnight in refrigerator.

💬 Tried this recipe? Leave a comment and rating below! Did you try the ganache variation? I love hearing about your chocolate coconut cake adventures!