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chocolate coconut cake

Double Chocolate Coconut Cake Recipe

Chocolate cake batter studded with toasted coconut and chocolate chips bakes into two layers, then sandwiches and frosts with creamy coconut frosting mixed with powdered sugar and whipping cream. This indulgent yet balanced dessert combines deep chocolate decadence with tropical coconut sweetness, delivering flavors that complement rather than compete without requiring complicated techniques.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/3 cup cocoa powder
  • 1 cup sugar
  • 1/2 cup butter softened
  • 1/2 cup oil
  • 2 eggs
  • 1 cup milk
  • 1 1/2 cups coconut
  • 1 cup chocolate chips
Frosting Ingredients:
  • 3 cups powdered sugar
  • 1 1/2 cups coconut
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon vanilla

Method
 

  1. Begin by preparing your dry ingredients. In a large bowl, combine 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/3 cup cocoa powder. Whisk these ingredients together until they are fully combined and there are no lumps.
  2. In a separate smaller bowl, mix together all the wet ingredients: 1/2 cup softened butter, 1/2 cup oil, 1 cup sugar, 2 eggs, and 1 cup milk. Stir this mixture until the wet ingredients are well incorporated. Once both mixtures are ready, add the wet ingredients to the large bowl containing the dry ingredients and mix thoroughly until a smooth batter forms.
  3. Fold 1 1/2 cups coconut and 1 cup chocolate chips into the batter, ensuring they are evenly distributed throughout. Divide the batter evenly between two greased 9-inch round cake pans. Bake at 350°F for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for a few minutes before turning them out onto a wire rack to cool completely.
  4. While the cakes cool, prepare the frosting by combining 3 cups powdered sugar, 1 1/2 cups coconut, 2 tablespoons heavy whipping cream, and 1/2 teaspoon vanilla in a bowl. Mix until the frosting reaches a spreadable consistency.
  5. Once the cake layers are completely cooled, spread the frosting between the layers and over the top and sides of the assembled cake. The coconut in the frosting will add texture and enhance the tropical flavor alongside the rich chocolate components.

Notes

What To Serve With Chocolate Coconut Cake

Pairing your chocolate coconut cake with the right accompaniments can really bring out the best in every bite. I’d recommend serving it with a cold glass of milk, though coffee works beautifully too. Want something fancier? A scoop of vanilla ice cream melts into those chocolate layers like you’ve just discovered dessert heaven. For a tropical twist, I’d consider whipped cream with a hint of coconut extract. Fresh berries add brightness without overwhelming the rich chocolate flavor. Think about temperature contrasts too, serving warm cake with cool accompaniments creates this satisfying textural experience. Some folks love pairing it with a light fruit compote, which cuts through the sweetness nicely. Tea drinkers should try Earl Grey or chamomile for an unexpected flavor combination. Whatever route you choose, the key’s letting that chocolate coconut flavor shine without competing for attention.