A Chocolate Coconut cake that is not only a show stopper, but it tastes great as well. Made from scratch chocolate cake layered with coconut pastry cream and covered in coconut buttercream frosting is truly exceptional.
A thick chocolate run glaze is smoothed over the top of the cake and runs down the sides adding character and more chocolate flavor.
This recipe may sound complicated, but trust me, it’s actually really simple!
Chocolate cake with coconut frosting
There’s so much decadent chocolate inside this cake! The cake layers are thick, dense, light, and super moist.
The filling is a simple pastry cream made with coconut milk instead of regular milk. Coconut extract is added for extra flavor but it’s totally optional.
The cake is covered in my popular coconut buttercream frosting. It’s a lusciously silky texture that glides across the tongue.
This cake is no more complicated than a regular layered cake. The ingredients and instructions may look intimidating but it really isn’t that difficult to prepare.
How to make chocolate coconut cake
Read through the instructions before you begin so you are prepared for what’s to come. I recommend this with any recipe to avoid errors while in the middle of baking.
Also, make sure you have all of the ingredients measured and set out on the counter. Double check that you have everything you need.
The chocolate cake layer is my favorite chocolate cake to date. The flavor is intense!
I used melted baking chocolate and cocoa powder to get the dark, rich color and taste. It’s very similar to a brownie.
Three layers of this cake may seem like chocolate overload but it’s all balanced out by a coconut filling and silky coconut buttercream.
This chocolate coconut cake is perfect for a party or friendly gathering. It can easily serve 10 to 12 people, maybe more.
Each component can be prepared in advance and assembled a few hours before you need to serve it.
You don’t necessarily have to add the chocolate glaze but it certainly ties everything together.
I like to pop my frosted cake in the refrigerator for a few hours before adding the glaze.
The warm glaze will set quicker when it comes into contact with the cold cake. This ensures those drips down the sides don’t run all the way to the bottom of the cake.
Chocolate coconut cake is one indulgent dessert. Your friends and family will not be disappointed with this crowd pleaser!
Tips for making chocolate coconut cake:
- When making the cake, make sure all the ingredients are at room temperature. The batter will blend together easier when all ingredients are at the same temperature.
- Let the cake layers cool completely before you assemble the cake. The cake will crumble if you try to handle it before it’s completely cooled.
- If you are in a hurry, carefully wrap the warm cake layers in plastic wrap and freeze them for 30 minutes to an hour to speed up the cooling process and make the layers easier to work with.
More chocolate recipes you’ll love
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Chocolate Coconut Cake
A Chocolate Coconut cake that is not only a show stopper, but it tastes great as well. Made from scratch chocolate cake layered with coconut pastry cream and covered in coconut buttercream frosting is truly exceptional.
Ingredients
For the cake
- 2 1/2 cups (325 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces (113 g) semisweet chocolate, finely chopped
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup (56 g) unsweetened cocoa powder, plus more for dusting the pan
- 1 1/2 cups (360 ml) canned coconut milk
For the filling
- 1 cup (240 ml) canned coconut milk
- 4 large egg yolks
- 1/3 cup (67 g) granulated sugar
- 2 1/2 tablespoons cornstarch
- 1 teaspoon coconut extract
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 cup (43 g) shredded sweetened coconut
For the frosting
- 1 recipe coconut buttercream frosting
For the glaze
- 4 ounces (113 g) semisweet chocolate, coarsely chopped
- 4 tablespoons unsalted butter, cut into pieces
- 2 tablespoons light corn syrup
- 1/2 to 1 cup (43-85 g) shredded sweetened coconut
Instructions
Make the cake
- Heat the oven to 325°F. Spray 3 8-inch round pans with nonstick spray. Line the bottoms with parchment paper cut into a circle to fit the pan. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. Tap out any excess and set aside.
- In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk and set aside.
- Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Set aside to cool.
- Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat the butter and sugar together on medium-low speed until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla. Add the cocoa powder and melted chocolate and mix until well incorporated. With the mixer set to low speed. gradually add half the flour mixture, followed by the coconut milk, and then the remaining flour mixture. Beat just until combined. The batter will be thick.
- Divide the batter evenly between the 3 prepared pans. Use an offset spatula to spread the batter all the way to the edges of the pan and smooth out the surface. Bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs. Cool the cake in the pans for 10 minutes, then invert the cakes onto a wire rack to cool completely. Peel the parchment paper off the bottoms before filling.
Make the filling
- Bring the coconut milk up to a simmer in a medium saucepan. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and extract until blended and pale in color. Slowly pour in the hot milk while whisking continuously. Return the mixture back to the pot and whisk over medium-high heat until thickened, about 3 minutes. Pour the thickened pastry cream through a fine-mesh sieve then stir in the butter until fully melted. Place a piece of plastic wrap directly on top of the pastry cream, making sure it is touching the surface, and refrigerate until cooled completely. Stir in the shredded coconut.
- Place one of the cake layers on a serving plate, bottom side up. Spread half the pastry cream over the top, leaving a 1/2-inch margin around the edge. Top with another cake layer. Repeat with remaining pastry cream and top with the third cake layer.
Make the frosting
- Prepare the coconut buttercream frosting according to the recipe instructions. Spread the frosting over the top and sides of the cake. Using a large cake scraper, remove frosting from the sides of the cake until the cake layers begin to show through.
Make the glaze
- Place the chocolate, butter, and corn syrup in a medium heatproof bowl set over a pot of barely simmering water. Stir until melted and smooth. Remove from heat and let cool for 5 minutes.
- Spoon 1/4 cup of the chocolate glaze over the top of the cake. Drizzle the remaining glaze along the edge of the cake all the way around, allowing it to drip down the sides. Sprinkle shredded coconut over the top.
Make ahead tip
- Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake within 2 days. Or layers can be triple wrapped in plastic wrap and frozen for up to 2 weeks. Leave wrapped and set on the counter to thaw slightly before use.
- The frosting and filling can be prepared, covered, and refrigerated for up to 1 day before use.
- Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Bring it to room temperature just before serving.
- The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.
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Nutrition Information:
Yield: 24Amount Per Serving:Calories: 374
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Anne V says
Thanks for the fast response, i’ll see if i can find some raw cocoa in our biological store’s
Anne V says
Hi Jen, now that i’m stuck inside i’d love to make this cake for my birthday. I was wondering if i could use dutch process cocoa for the cake. I’m from the Netherlands and it’s hard to get a decent quality raw cocoa around here.
Jen Sobjack says
I don’t recommend it. Dutch-processed cocoa isn’t acidic so it will not react with the baking soda. This can affect the overall texture of the cake.
Michel J Hetu says
Hi Jen!
I made this cake for our daughter’s wedding. I made it into a three tier wedding cake. It was amazing and everyone loved it!! Wish I could post a picture of it for you. I went a little thicker on the buttercream which I added flaked coconut to. Thank you so much for sharing this excellent cake with us!
Jen Sobjack says
That’s fantastic! Thanks for sharing your experience with the cake.
Nil says
I made this cake for a friend’s birthday and it was lovely! I now want to make it for my son’s birthday but I was wondering whether it was possible to substitute the bittersweet chocolate in the cake for white chocolate? Also the coconut buttercream was a bit grainy and slightly crunchy. I am not sure what I did wrong. Google has been confusing as some say might have over beaten it and others that maybe under beaten so the sugar didn’t dissolve. Do you have any suggestions on what may have gone wrong?
Jen Sobjack says
I haven’t made this cake with white chocolate but I imagine it would be okay as long as you used white chocolate in bar form. Make sure the package says it contains cocoa butter. Grainy buttercream can happen if the sugar isn’t mixed in well. Add the sugar gradually and mix for 1-2 minutes after each addition. Also, double check the sugar you are using. It must be confectioners’ sugar. Granulated or castor sugars will remain gritty.
Sue Dawn Wilson says
Oh my goodness, that’s the best chocolate cake I’ve ever tasted! I was sick at home but wanted to make my husband a BD cake. But wouldn’t you know it, I was missing ingredients for your white and vanilla cakes, which we love. Having coconut milk and chocolate chips I made this one and my husband just loved it! I made it twice in two weeks and have shared pieces with five families. Everyone raved about this cake. Made it in a 9×13 pan with just the coconut buttercream frosting and topped it with coconut – yum! Thanks for another great cake and for all the instruction and info to make each a success!
Jen Sobjack says
That’s wonderful to hear, Sue! Thank you for making my recipes.
Monica says
It’s was a wonderful trial. Everyone loved it. Are my chocolate cake is I usually do and followed the filling and frosting recipe. It was delicious.
Jen Sobjack says
Thanks for sharing, Monica! I’m thrilled you enjoyed the recipe.
Clohda Coyne says
Do you need to use the corn syrup?
Jen Sobjack says
Nope, but your glaze will appear dull without it. The corn syrup adds shine.
soph says
Does it make a difference if the coconut milk is canned or not?
Jen Sobjack says
Yes. Use canned coconut milk.
Stephanie says
Found this on Pinterest. I adore coconut can’t wait to try this! Beautiful and I bet it tastes amazing. Great blog 🙂
Jen Sobjack says
Thanks, Stephanie! I hope you enjoy it!
Esther says
Hello, can you this recipe to make cupcakes?
Sounds great can’t wait to try it
Jen Sobjack says
I haven’t made this cake as cupcakes but I’m sure it would be fine to do.
Randy says
I followed your recipe and this cake was phenomenal! It is now added to my “keeper” index. The buttercream is the best I have made. Thank you for sharing 🙂
Jen Sobjack says
Thanks for the comment, Randy! I’m so happy to hear you enjoyed the cake!