Chocolate Coconut Cake
Indulge in this rich, moist chocolate coconut cake! A perfect blend of chocolate & coconut flavors, easy to bake & perfect for any occasion.
Equipment
- Cake Pan
- Mixing bowls
- Electric Mixer
Ingredients
Cake Batter
- 200 g dark chocolate (70% or higher) melted
- 1/2 cup cocoa powder
- 1 cup coconut milk full-fat
- 1/2 cup shredded coconut
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 eggs
- 1/2 cup butter softened
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Coconut Frosting
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1/4 cup coconut milk
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- Melt the dark chocolate in a double boiler or microwave in short bursts.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well.
- Add the vanilla extract, then alternate adding coconut milk and dry ingredients, mixing gently.
- Stir in melted chocolate and shredded coconut until well combined.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For frosting, beat butter and powdered sugar until light and fluffy. Add coconut milk and mix until smooth.
- Stir in shredded coconut, then frost the cooled cake generously.
Notes
For an extra coconut flavor, toast the shredded coconut before adding it to the batter or frosting.