Chocolate Coconut Cake Recipe

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Craving a tropical treat? Indulge in this rich and flavorful Chocolate Coconut Cake, a perfect balance of decadence and lightness.

With its moist, coconut-infused cake layers paired with a glossy chocolate ganache glaze, this cake is sure to become a favorite for any occasion.

Whether you’re celebrating a birthday, a holiday, or simply treating yourself, this cake brings together the comforting flavors of chocolate and coconut in every bite.

Ingredients List

Cake Ingredients

  • ¾ cup (105g) all-purpose flour
  • ½ cup (50g) cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup desiccated or shredded coconut (unsweetened)
  • 2 large eggs
  • 1 cup (200g) granulated sugar
  • 1 cup (240 ml) coconut cream
  • ½ cup vegetable or canola oil
  • ½ teaspoon pure vanilla extract

Chocolate Ganache Glaze Ingredients

  • 130 g (4.5 oz.) semisweet or bittersweet chocolate, finely chopped
  • ½ cup (120 ml) coconut cream

Required Kitchen Tools

To make this Chocolate Coconut Cake, having the right tools will help ensure your cake turns out perfect. Here are the essential tools you’ll need:

  1. Mixing Bowls: You’ll need at least two medium-sized mixing bowls to combine the dry and wet ingredients separately before combining them.
  2. Hand or Stand Mixer: A mixer will make the process easier and faster when it comes to beating the eggs and sugar together, and mixing the batter.
  3. 9-inch Round Cake Pan: This will be the ideal size for the cake. Make sure to grease the pan or line it with parchment paper for easy removal.
  4. Saucepan: You’ll need a small saucepan to prepare the chocolate ganache glaze.
  5. Spatula: A silicone or rubber spatula will help you fold the ingredients together and spread the ganache evenly on the cake.
  6. Cooling Rack: After baking, a cooling rack will allow air to circulate around your cake and prevent it from becoming soggy.

Cake Preparation

Now that you have all your ingredients and tools ready, it’s time to dive into the cake preparation process. This Chocolate Coconut Cake is easy to make, and the steps are simple to follow. Let’s get started!

Mixing the Dry Ingredients

  1. Sift Dry Ingredients: In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Sifting helps to prevent any lumps in the dry ingredients and ensures an even distribution of the leavening agents.
  2. Add Shredded Coconut: Stir in the desiccated or shredded coconut. This will add texture and flavor to your cake.

Preparing the Wet Ingredients

  1. Beat Eggs and Sugar: In a separate bowl, whisk together the eggs and granulated sugar until smooth. If you’re using an electric mixer, beat on medium speed for about 2-3 minutes. The mixture should become light and fluffy.
  2. Add Coconut Cream and Oil: To the egg and sugar mixture, add the coconut cream, vegetable oil, and vanilla extract. Mix until combined.

Combining Wet and Dry Ingredients

  1. Gradually Add Dry Ingredients: Slowly add the sifted dry ingredients into the wet mixture. Mix gently using a spatula or a mixer on low speed to prevent any flour from spilling out. Be careful not to over-mix, as this can lead to a dense cake.
  2. Batter Consistency: Once combined, the batter should be thick yet pourable. If it’s too thick, you can add a little more coconut cream to adjust the consistency.

Baking the Cake

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). While the oven is heating up, give the batter a quick stir to ensure everything is well incorporated.
  2. Prepare the Cake Pan: Grease your 9-inch round cake pan with butter or oil, and line it with parchment paper to prevent the cake from sticking.
  3. Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for about 30-35 minutes. Check for doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready.
  4. Cool the Cake: Once baked, remove the cake from the oven and place it on a cooling rack. Allow the cake to cool completely in the pan for about 10 minutes before transferring it to the rack to cool fully.

Chocolate Ganache Glaze

The rich chocolate ganache glaze is what makes this Chocolate Coconut Cake extra special. The glossy finish adds a decadent touch, while the coconut cream enhances the flavor and smoothness of the ganache. Let’s prepare it!

Preparing the Ganache

  1. Heat Coconut Cream: In a small saucepan, pour in the coconut cream and heat it over medium heat. Stir occasionally to ensure the cream heats evenly. You want it to be hot but not boiling—just a few bubbles around the edges will do.
  2. Add the Chocolate: Remove the saucepan from the heat and add the finely chopped semisweet or bittersweet chocolate to the hot coconut cream. Let it sit for about 2-3 minutes to allow the chocolate to melt.
  3. Stir to Combine: After the chocolate has softened, stir the mixture gently with a whisk or spatula until it’s completely smooth and glossy. The ganache should be thick but pourable, perfect for drizzling over the cake.
  4. Cool Slightly: Let the ganache cool for a few minutes at room temperature before applying it to the cake. This will help it set properly on top without running off too much.

Applying the Ganache

  1. Drizzle Over the Cake: Once the cake has completely cooled, place it on a serving platter or cake stand. Pour the chocolate ganache over the top, allowing it to naturally flow down the sides for a beautiful, rustic look. Use a spatula to smooth it out if necessary, ensuring even coverage.
  2. Let the Ganache Set: Allow the ganache to set at room temperature for about 10-15 minutes before serving. This will give it time to firm up into a smooth, shiny glaze.

Serving and Decoration

Now that your Chocolate Coconut Cake is beautifully glazed with the rich chocolate ganache, it’s time to add some final touches and serve it up. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress!

Suggested Toppings and Garnishes

While the cake is delicious on its own, adding a few finishing touches can elevate it to the next level. Here are a few ideas for toppings and garnishes:

  1. Shredded Coconut: Sprinkle some extra shredded coconut on top of the ganache to emphasize the coconut flavor and add a bit of texture. Toasted coconut flakes work especially well if you prefer a more intense coconut flavor and a bit of crunch.
  2. Chocolate Shavings: For an extra decadent look, sprinkle some chocolate shavings or curls over the ganache. You can easily make these by using a vegetable peeler on a block of chocolate.
  3. Fresh Berries: If you want to balance out the richness with a touch of freshness, add a few fresh berries like raspberries, strawberries, or blueberries on top. The tartness of the berries pairs wonderfully with the sweetness of the cake.

Cutting and Serving

  1. Slice and Serve: Once the ganache has set, use a sharp knife to slice the cake into wedges. Serve it on its own, or pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
  2. Perfect for Any Occasion: Whether you’re serving this cake at a birthday party, holiday gathering, or as a midweek dessert, it’s bound to be a crowd-pleaser. The rich chocolate and coconut flavors make it ideal for both casual and special occasions.

Storage Instructions

How to Keep Chocolate Coconut Cake Fresh

If you have any leftovers (though that’s unlikely!), here’s how to store them:

  1. Room Temperature: Keep the cake in an airtight container at room temperature for up to 2 days. This will help preserve the freshness of the cake without drying it out.
  2. Refrigeration: If you need to store it longer, you can refrigerate the cake for up to 5 days. Just make sure it’s well-covered to prevent it from absorbing any odors from the fridge.

Freezing Chocolate Coconut Cake

If you want to store the cake for an extended period, freezing it is a great option:

  1. Freeze Slices: Wrap individual slices of the cake tightly in plastic wrap, then place them in a freezer-safe bag or container. This way, you can easily thaw just one slice at a time.
  2. Whole Cake: If you prefer freezing the whole cake, wrap it carefully in plastic wrap and foil, and place it in a freezer-safe bag. The cake can be stored in the freezer for up to 1 month. To thaw, simply let it sit at room temperature for a few hours.

Conclusion

Making this Chocolate Coconut Cake is a truly rewarding experience. With its soft, coconut-infused cake layers and decadent chocolate ganache glaze, this cake is a celebration of rich, tropical flavors. The best part? It’s easy to prepare, and the result is a stunning, delicious dessert that’s sure to impress anyone who takes a bite.

Whether you’re sharing it with friends and family or enjoying it as a special treat, this cake is bound to be a hit. With simple storage tips, you can even keep leftovers fresh for later indulgence. So, grab your ingredients, roll up your sleeves, and get ready to bake a showstopper with this Chocolate Coconut Cake recipe!

I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

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