Print

Chocolate Coconut Layer Cake Recipe

Print Recipe

★★★★★

4.8 from 87 reviews

This decadent Chocolate Coconut Layer Cake combines rich, moist chocolate cake layers with a creamy coconut frosting, creating a delightful dessert perfect for celebrations or any special occasion. The cake is layered with a luscious coconut-infused buttercream, topped with shredded coconut and chocolate shavings for a beautiful and delicious finish.

Ingredients

Scale

Cake 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

Frosting Ingredients

  • 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

  1. Preheat the oven: Set your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking and ensure easy removal of the cakes.
  2. Combine dry ingredients: In a large mixing bowl, sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Mix thoroughly to ensure an even distribution of ingredients.
  3. Mix wet ingredients with dry: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for 2 minutes until the batter is smooth and well combined.
  4. Add boiling water: Carefully stir in the boiling water. The batter will be thin, but this helps achieve a moist cake texture.
  5. Prepare the pans and bake: Pour the batter evenly into the three prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean indicating the cakes are done.
  6. Cool the cakes: Allow the cakes to cool in their pans for 10 minutes. Then transfer the cakes to wire racks and let them cool completely before frosting to prevent the frosting from melting.
  7. Make the frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar alternated with heavy cream, beating well after each addition to achieve a smooth texture.
  8. Add vanilla and coconut: Stir in vanilla extract and continue beating until the frosting is light and fluffy. Fold in the shredded coconut to incorporate it throughout the frosting.
  9. Assemble the cake: Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of coconut frosting over the top.
  10. Layer the cake: Add the second cake layer on top of the first, and spread more coconut frosting. Repeat with the third cake layer, covering the top and sides of the cake with the remaining frosting.
  11. Garnish and serve: Decorate the top of the cake with additional shredded coconut and chocolate shavings or curls for a festive and elegant finish.

Notes

  • Use sweetened shredded coconut for a sweeter frosting or unsweetened if you prefer less sugar.
  • Make sure the cakes are completely cool before frosting to avoid melting the frosting.
  • For best results, sift the dry ingredients to avoid lumps.
  • You can make the cake layers a day ahead and wrap them tightly in plastic wrap, then frost the next day.
  • Storage: Refrigerate leftovers for up to 3 days, bring to room temperature before serving.

Keywords: Chocolate cake, coconut cake, layer cake, chocolate coconut frosting, holiday dessert, party cake

Find it online: https://chefmilacook.com/chocolate-coconut-layer-cake-recipe/