Chocolate Coconut Cake

Chocolate Coconut Cake

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 of  chocolate Cake 

  1. Two cups sugar,
  2. two cups flour
  3. Hershey’s Special Dark Cocoa Powder, 3/4 cup
  4. Two teaspoons of baking soda
  5. 1 teaspoon salt and 2 big eggs
  6. One cup of buttermilk
  7. One cup of vegetable oil
  8. 1/2 tsp vanilla
  9. One cup of water that is boiling


  1. 1/4 cup of butter
  2. 1/4 cup of shortening
  3. 9.5 to 10 cups of powdered sugar
  4. 4 teaspoons of coconut oil
  5. 3/4 tbsp milk or water


  • Grease the sides of three 8-inch cake pans and line the bottoms with circles of parchment paper.
  •  Transfer all of the cake’s dry ingredients into a sizable basin and mix them thoroughly.
  • Thoroughly combine the dry ingredients with the eggs, buttermilk, and vegetable oil.
  • After the water is boiling, add the vanilla to the mixture. Blend thoroughly.
  • Pour into three 8-inch cake pans and bake for about 30 to 33 minutes at 300 degrees, or until a toothpick inserted into the cake comes out slightly crumbs.
  • Take the cakes out of the oven and let them cool for ten or so minutes before transferring them to cooling racks to finish cooling.
  • While cakes cool, prepare icing. Smoothly beat shortening and butter together. Add four cups of powdered sugar gradually and stir until smooth.Stir in 1-2 tablespoons of water or milk and coconut extract, until smooth.
  • Increase the amount of powdered sugar to 4–5 cups and stir until smooth.
  • Adjust the consistency by adding more milk or water. Put the frosting aside.
  • Evenly distribute coconut on a parchment paper-lined baking sheet. Bake for 5 to 10 minutes at 325 degrees, or until just toasted. Put aside to cool.
  • Using a broad serrated knife, remove the cake domes off the top once the cakes have cooled.
  • Arrange the cake’s first layer onto the plate. Apply an equal coating of roughly 3/4 cup icing to the top
  • Place a second piece of cake on top, then evenly cover it with an additional 3/4 cup of frosting.
  •  Ice the outside of the cake and place the last layer of cake on top.
  • Sprinkle toasted coconut on top of the cake and press it into the sides.
» MORE:  Lemon Cake


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