Introduction

This Chocolate Coconut Layer Cake is a rich and moist dessert that combines deep cocoa flavor with the tropical sweetness of shredded coconut. Perfect for celebrations or any special occasion, it’s topped with a luscious coconut-infused frosting and decorated with chocolate shavings for an elegant finish.

A rectangular slice of layered cake sits on a white rectangular plate, placed on a white marbled surface. The cake has four visible layers: a light, soft yellow sponge cake base, followed by a thick, smooth pale yellow custard layer, then another layer of light sponge cake, topped with a glossy dark brown chocolate layer. The chocolate layer is sprinkled with small bits of toasted nuts and white coconut flakes, adding texture and contrast to the smooth top. The edges of the cake are clean and straight, showing the distinct layers clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
2 cups shredded coconut (sweetened or unsweetened, based on preference)
Additional shredded coconut for garnish
Chocolate shavings or curls for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Step 2: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
Step 4: Carefully stir in the boiling water until the batter is smooth. Note that the batter will be thin.
Step 5: Pour the batter evenly into the prepared cake pans.
Step 6: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Step 8: In a large mixing bowl, beat the softened butter until creamy.
Step 9: Gradually add powdered sugar, alternating with heavy cream, beating well after each addition.
Step 10: Add the vanilla extract and continue beating until the frosting is light and fluffy.
Step 11: Fold in the shredded coconut carefully.
Step 12: Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
Step 13: Spread a generous layer of coconut frosting on top of the first cake layer.
Step 14: Place the second cake layer on top and repeat the frosting layer.
Step 15: Top with the third cake layer and frost the top and sides of the cake with the remaining coconut frosting.
Step 16: Decorate the top with additional shredded coconut and chocolate shavings or curls for garnish.

Tips & Variations

Use sweetened shredded coconut for a sweeter frosting or unsweetened if you prefer less sweetness.
To enhance the coconut flavor, lightly toast the shredded coconut before folding it into the frosting.
If you don’t have three pans, bake the batter in batches and cool layers before assembling.
For a tropical twist, add a layer of pineapple preserves between cake layers.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Bring to room temperature before serving for the best texture. Leftover cake can be kept in an airtight container for up to 3 days at room temperature.

How to Serve

A rectangular slice of cake with four visible layers sits on a white plate over a white marbled surface. The bottom and third layers are light-colored sponge cake with a soft and fluffy texture. The second layer is thick, creamy, and pale yellow custard filling. Between the custard and the sponge above it is a thin, smooth layer of dark chocolate. The top layer is a shiny, glossy dark chocolate ganache sprinkled with small toasted coconut flakes, adding a bit of texture and contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, the cake layers can be baked a day in advance. Wrap them tightly in plastic wrap and store at room temperature or in the fridge until ready to assemble.

Can I use shredded coconut in the batter?

This recipe does not include coconut in the batter to keep it moist and tender, but you can add a small amount if you like extra texture. Toast it lightly before adding to prevent excess moisture.