Description
Layered Chocolate Coconut Cake combines rich cocoa with tropical coconut for a moist, indulgent dessert. Perfect with coconut buttercream or chocolate ganache.
Ingredients
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup full-fat coconut milk (canned)
½ cup vegetable oil or melted coconut oil
1 ½ cups sugar (white or coconut sugar)
2 large eggs
1 tsp vanilla extract
1 cup shredded or desiccated coconut
Optional: ½ cup strong brewed coffee
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Sift flour, cocoa powder, baking powder, baking soda, and salt together in a bowl.
3. In another bowl, whisk coconut milk, sugar, eggs, oil, and vanilla until well combined.
4. Gradually add dry ingredients to wet mixture, stirring gently until just combined.
5. Stir in shredded coconut and optional brewed coffee.
6. Divide batter evenly into pans. Bake for 30–35 minutes, until a toothpick inserted comes out clean.
7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
8. Frost with coconut buttercream or chocolate ganache and garnish with toasted coconut.
Notes
Use full-fat coconut milk for best flavor and texture.
Optional brewed coffee deepens chocolate flavor without tasting like coffee.
Store cake in the fridge for up to 4 days or freeze unfrosted layers up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 34g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg