Decadent Chocolate Coconut Layer Cake: Your New Favorite Indulgence
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Prepare yourself for the most incredible dessert experience with this show-stopping Chocolate Coconut Layer Cake! This recipe features two generously thick layers of exceptionally moist and tender chocolate coconut cake, each bursting with rich flavor. Nestled between these delightful cake layers is a luscious, creamy coconut filling that adds a wonderful tropical counterpoint. The entire masterpiece is then draped in an effortlessly smooth and intensely chocolatey ganache frosting, so irresistible it will have you reaching for a second slice before you know it.
If you’re a devoted fan of both chocolate and coconut, this recipe is tailor-made for your cravings. We’ve ensured that every element of this cake shines with an abundance of coconut flavor, perfectly balanced by deep, decadent chocolate notes. The cake layers themselves are a testament to perfect texture – soft, airy, and incredibly moist. The central coconut filling elevates the experience, reminiscent of a beloved candy bar, while the velvety chocolate ganache frosting provides the ultimate finish, making this an unforgettable dessert for any occasion.
Craving more chocolatey goodness? Be sure to explore some of our other beloved chocolate cake recipes, including our comforting Chocolate Coffee Cake, rich Chocolate Fudge Cake, and classic Chocolate Ganache Cake.
WHY THIS CHOCOLATE COCONUT CAKE IS A MUST-BAKE
- Effortless, Moist Chocolate Coconut Cake Layers: Forget dry or dense cakes! These chocolate coconut cake layers are designed for incredible softness and moisture, achieved through a straightforward process that doesn’t require complex techniques. They come together quickly, making the baking process a joy, not a chore.
- Luxurious Chocolate Ganache Frosting: The star of the show, this ganache frosting is unbelievably smooth, rich, and simple to prepare. Its decadent texture and deep chocolate flavor perfectly complement the cake, creating a harmonious balance. Once you try this easy ganache, you’ll want to use it on all your desserts!
- Flavorful Coconut Filling: A unique and delightful surprise, the creamy coconut filling tucked between the cake layers is a burst of tropical goodness. It provides a significant boost of coconut flavor and a wonderful textural contrast, making each bite an exciting combination of tastes and sensations.
- Perfect for All Occasions: Whether it’s a birthday, a holiday gathering, or simply a treat for yourself, this chocolate coconut layer cake is a crowd-pleaser. Its elegant appearance and unforgettable taste make it suitable for any celebration, big or small.
ESSENTIAL INGREDIENTS FOR YOUR CHOCOLATE COCONUT CAKE
Crafting the perfect Chocolate Coconut Layer Cake starts with understanding the role of each ingredient. Below are some of the key components that make this recipe truly special. For a complete list of ingredients with precise measurements, please refer to the recipe card found at the bottom of this page.
- All-Purpose Flour: This forms the foundational structure of our cake, ensuring a light and airy crumb. I typically opt for all-purpose flour with a protein content between 10-11% for optimal results, as it provides enough gluten for structure without making the cake tough.
- Cornstarch: A secret weapon for tenderness, cornstarch helps to soften the protein in the flour, resulting in an incredibly delicate and soft cake texture. Don’t skip it!
- Sugars (Granulated and Brown): Granulated sugar not only sweetens the cake but also contributes significantly to its moisture retention, keeping it fresh longer. Brown sugar, on the other hand, adds a lovely subtle toffee-like note and enhances the cake’s overall depth of flavor.
- Baking Powder and Baking Soda: These leavening agents are crucial for giving the cake its beautiful rise and light, fluffy texture. They react with the acidic ingredients (like cocoa powder and sour cream) to create air bubbles, making the cake tender and airy.
- Salt: Often overlooked, a pinch of salt is vital for enhancing and balancing the flavors of both the chocolate and the coconut, preventing the cake from tasting bland or overly sweet.
- Eggs: Eggs bind the ingredients, add richness, and contribute to the cake’s structure and moisture. For best results, ensure your eggs are at room temperature. Take them out of the fridge 1-2 hours before baking, depending on your kitchen’s warmth, to help them emulsify better with other ingredients.
- Coffee: Freshly brewed hot coffee is a game-changer in this chocolate cake recipe. It doesn’t make the cake taste like coffee, but rather intensifies and deepens the natural flavor of the chocolate. If you prefer not to use coffee, hot water can be substituted, but the coffee truly amplifies the chocolate experience.
- Neutral Oil (e.g., Canola Oil): Using a flavor-neutral oil like canola oil ensures that the rich flavors of chocolate and coconut remain prominent without any unwanted interference. Oil also contributes to a wonderfully moist crumb and keeps the cake tender for days.
- Sour Cream: This ingredient is a moisture powerhouse! Sour cream adds immense richness and tenderness to the cake, while its acidity reacts with the baking soda to further enhance the cake’s light and fluffy structure. Always use room temperature sour cream for optimal mixing.
- Unsweetened Cocoa Powder: For the most luxurious and profound chocolate flavor, I highly recommend using a high-quality Dutch-process cocoa powder. My personal favorite is from Valrhona, known for its deep color and smooth flavor profile.
- Butter: High-quality butter is a key component for the decadent ganache frosting. Its richness and flavor contribute to the luxurious mouthfeel and smooth texture of the frosting.
- Shredded Coconut: This ingredient is central to our theme! Shredded coconut is incorporated directly into the chocolate cake layers for a subtle texture and flavor, and it is also the star of our delicious coconut filling.
- Sweetened Condensed Milk: This magical ingredient is used to create our irresistible coconut filling. It provides sweetness and a creamy, sticky texture that makes the filling taste just like a classic Bounty bar or Mounds candy – an absolute dream for coconut lovers!
BAKING YOUR CHOCOLATE COCONUT LAYER CAKE: A SIMPLE GUIDE
Creating this delightful Chocolate Coconut Layer Cake is simpler than you might imagine, and the best part? You won’t even need an electric mixer for the cake itself! All you’ll require are two large mixing bowls, a baking tray, a trusty whisk, and a spatula. Let’s get baking!
For the comprehensive recipe details, including precise measurements and timings, please scroll down to the full recipe card below.
Before You Begin: Preheat your oven to 170ºC/340ºF (conventional oven setting). Take out two 20 cm/8-inch cake pans and line their bottoms with parchment paper. This crucial step prevents sticking and ensures your cake layers release perfectly.
STEP 1: Prepare Your Dry and Wet Ingredients. In a large mixing bowl, combine all of your dry ingredients (flour, cornstarch, shredded coconut, sugars, cocoa powder, baking powder, baking soda, and salt). Use a whisk to thoroughly combine them, ensuring there are no lumps and all ingredients are evenly distributed. In a separate, second large mixing bowl, add all of the wet ingredients (warm coffee/water, oil, sour cream, eggs, and vanilla extract). Whisk these together gently with a hand whisk until they are just combined. Avoid over-whisking the eggs, as this can incorporate too much air, leading to a less dense cake structure.
STEP 2: Combine the Batter. Gradually pour the wet mixture into the bowl with the dry ingredients. While pouring, gently stir everything together with your whisk or a spatula. Continue stirring until the batter is smooth and uniform, ensuring there are absolutely no dry pockets or lumps remaining. The goal is to mix until just combined to prevent overdeveloping the gluten in the flour, which can lead to a tough cake.
STEP 3: Bake and Cool the Cake Layers. Divide the smooth cake batter evenly between your two prepared baking pans. Place them in the preheated oven and bake for approximately 28-30 minutes. To check for doneness, insert a cake tester or toothpick into the center of a cake layer; it should come out clean. Once baked, remove the pans from the oven and let the cakes cool in their tins on a wire rack for about 5 minutes. This allows them to firm up slightly. After 5 minutes, carefully invert the cakes onto the wire rack, remove the parchment paper, and let them cool down completely to room temperature. This complete cooling is essential before frosting to prevent the ganache from melting.
FROSTING, FILLING, AND ASSEMBLING YOUR CHOCOLATE COCONUT MASTERPIECE
While your cake layers are baking and cooling, you can prepare the decadent ganache frosting and the delightful coconut filling. This strategic timing ensures everything is ready for assembly once the cake layers are completely cool.
STEP 1: Craft the Chocolate Ganache Frosting. In a saucepan set over medium heat, combine all the ingredients for the chocolate ganache frosting (dark chocolate chips, butter, granulated sugar, heavy cream, and vanilla extract). Stir constantly with a rubber spatula as the mixture gently heats, ensuring everything melts evenly and combines into a smooth, glossy consistency. Once fully melted and uniform, immediately transfer the ganache to a shallow baking tray or a wide dish. This larger surface area helps it cool down more quickly. Cover the surface of the ganache directly with plastic wrap, pressing it down so it touches the entire surface. This prevents a skin from forming. Refrigerate the ganache for 1-2 hours, or until it reaches a spreadable, frosting-like consistency. It should be firm enough to hold its shape but soft enough to spread easily.
STEP 2: Prepare the Coconut Filling. In a small bowl, combine the shredded coconut and sweetened condensed milk. Stir them together until the coconut is thoroughly coated and the mixture is uniform and slightly sticky. Cover the bowl and set it aside at room temperature until you’re ready to assemble the cake. This filling requires no cooking and adds a wonderful texture and intense coconut flavor, reminiscent of a classic Bounty bar!
STEP 3: Level and Position Cake Layers. Once the cake layers are completely cooled, use a serrated knife to carefully slice off the very top, domed portion of each cake layer, creating a perfectly flat and even surface. This step is crucial for a professional-looking, stable layer cake. Place your first leveled cake layer onto your chosen serving dish or a cake board. If you have a turntable, now is the time to use it for easier frosting, but don’t worry if you don’t – decorating without one is completely achievable!
STEP 4: Add the Coconut Filling. Spoon the prepared coconut filling onto the first cake layer. Using a spoon, a small offset spatula, or even your clean fingers, gently press the coconut filling into an even layer across the cake. Be sure to leave a small border (about 1/4 to 1/2 inch) around the very outer edges of the cake. This prevents the coconut filling from mixing into the chocolate ganache frosting later and creating a messy appearance.
STEP 5: Stack and Frost. Carefully place the second leveled cake layer on top of the coconut filling. Now, retrieve your chilled chocolate ganache frosting. Begin by applying some of the ganache to the sides of the cake, specifically filling in the small gap between the two cake layers to create a smooth, continuous surface. Once the sides are covered, apply the remaining frosting to the top and sides of the entire cake. Use your offset spatula or a bench scraper to smooth it out evenly. For a beautiful finish, sprinkle a generous amount of finely shredded coconut over the top of the cake. Store the finished cake in the refrigerator until ready to serve, allowing the ganache to set completely for easier slicing.
EXPERT BAKING TIPS FOR A FLAWLESS CHOCOLATE COCONUT CAKE
- Embrace Your Kitchen Scale: For baking, precision is paramount. While cup measurements can vary, grams offer unparalleled accuracy. My recipes are often developed with grams as the default unit, and I wholeheartedly recommend using a digital kitchen scale for consistent, perfect results every time. It makes a huge difference in the final texture and outcome of your bakes.
- Mindful Mixing Prevents Toughness: Overmixing cake batter is a common mistake that can lead to a dense, tough cake. Once you’ve combined your wet and dry ingredients, mix just until no streaks of flour remain. I always finish with a gentle fold using a rubber spatula to scrape the bottom and sides of the bowl, ensuring everything is incorporated without overworking the gluten.
- Choose the Right Baking Pans: The type of baking pan you use can significantly impact your cake’s texture and color. For the absolute best results, opt for light-colored aluminum baking pans, thoroughly greased and lined with parchment paper at the bottom. Aluminum pans attract less heat, allowing the cake to bake more gently and evenly, resulting in a softer, lighter crumb. Dark-colored pans absorb more heat, which can lead to a darker crust and potentially a drier cake.
- Room Temperature Ingredients are Key: Ensure all your refrigerated ingredients (eggs, sour cream) are at room temperature before you begin baking. This allows them to emulsify better, creating a smoother, more uniform batter and a finer cake crumb.
- Don’t Rush the Cooling Process: It’s tempting to frost a cake as soon as it’s out of the oven, but patience is a virtue here. Fully cooled cake layers are essential. Warm cake will melt your ganache, causing it to slide off and make a mess. A wire rack allows air to circulate around the cake, speeding up the cooling process.
- Quality Cocoa Matters: As mentioned in the ingredient notes, the type of cocoa powder you use will greatly influence the chocolate flavor of your cake. Invest in a good quality Dutch-process cocoa for a deeper, richer chocolate taste and a beautiful dark color.
FREQUENTLY ASKED QUESTIONS ABOUT CHOCOLATE COCONUT CAKE
Absolutely! If you don’t have sour cream on hand or prefer an alternative, you can replace it cup-for-cup (1:1 ratio) with full-fat Greek yogurt. Ensure the Greek yogurt is also at room temperature for the best results, as it provides a similar tang and moisture content to sour cream.
Yes, this cake is perfect for preparing in advance! You can bake each component the day before assembly. Store the cooled cake layers individually wrapped tightly in plastic wrap (or even foil) and freeze them. The next day, thaw them at room temperature for about an hour before assembling. Keep the chocolate frosting and coconut filling in separate airtight containers in the refrigerator. Before assembly, let the chocolate frosting sit on the kitchen counter for a while to soften to a spreadable consistency. Then, simply assemble the cake as directed in the recipe instructions.
The most reliable method is to use a cake tester or a simple wooden toothpick. Once the recipe’s suggested baking time has elapsed, gently insert the tester into the very center of a cake layer. If it comes out clean, with no wet batter attached, your cake is done. If there’s still wet batter, return the cake to the oven for a few more minutes and test again.
While the recipe calls for unsweetened shredded coconut to control the overall sweetness, you can use sweetened if that’s all you have. However, be aware that the cake will be sweeter. You might consider slightly reducing the granulated sugar in the cake batter or ganache if you use sweetened coconut to maintain balance.
For clean slices, ensure your cake is well-chilled, which helps the ganache and cake layers firm up. Use a long, sharp serrated knife. For each slice, wipe the knife clean with a warm, damp cloth and dry it before making the next cut. This prevents frosting from sticking and dragging, giving you neat, beautiful slices every time.
HOW TO STORE YOUR CHOCOLATE COCONUT LAYER CAKE
To maintain the freshness and deliciousness of your Chocolate Coconut Layer Cake, it’s best to store it in an airtight container or tightly covered with plastic wrap in the refrigerator. This helps keep the cake moist and the ganache firm. When you’re ready to enjoy another slice, allow the cake to come to room temperature for about 30 minutes to an hour before serving. This brings out the best flavors and ensures the cake and ganache have the perfect texture. For optimal taste and texture, it’s best enjoyed within 3-4 days of baking. You can also freeze individual slices, well-wrapped, for up to 2-3 months.
Other Decadent Layer Cake Recipes To Try
- Hot Chocolate Layer Cake with Marshmallow Buttercream and Chocolate Fudge Sauce
- Banoffee Cake
- 25 Best Summer Dessert Ideas
- Lemon Raspberry Cake
If you’ve fallen in love with this recipe, please make sure to leave a STAR REVIEW to share your experience! We’d also adore seeing your creations – tag me on Instagram @juliemarieeats. For endless baking inspiration and more delectable treats, be sure to follow me on Pinterest!
Chocolate Coconut Layer Cake
Pin Recipe
Equipment
- 2x 20 cm (8 in) baking pan
Ingredients
CHOCOLATE COCONUT CAKE
- 240 g warm coffee or water for instant coffee use 1.5 teaspoon of instant coffee
- 240 g all-purpose flour
- 4 teaspoon cornstarch
- 50 g unsweetened shredded coconut
- 300 g granulated sugar
- 50 g unsweetened Dutch cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 110 g vegetable oil
- 180 g sour cream room temperature
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
CHOCOLATE GANACHE FROSTING
- 190 g dark chocolate chips
- 150 g butter cut into small cubes
- 75 g granulated sugar
- 150 g heavy cream
- ½ teaspoon vanilla extract
COCONUT FILLING
- 100 g unsweetened shredded coconut
- 110 g sweetened condensed milk
Instructions
CHOCOLATE COCONUT CAKE
- Preheat your oven to 170ºC/340ºF (conventional oven setting). Prepare two 20 cm/8-inch baking pans by lightly greasing them and lining the bottoms with parchment paper. This preparation ensures your cake layers will release easily.
- Begin by preparing your coffee. If using instant coffee, dissolve 1.5 teaspoons in 240g of warm water. Weigh out the coffee (or just warm water if preferred) and set it aside to cool slightly while you gather and prepare the remaining ingredients.240 g warm coffee or water
- In a large mixing bowl, sift together all the dry ingredients: all-purpose flour, cornstarch, unsweetened shredded coconut, granulated sugar, unsweetened Dutch cocoa powder, baking powder, baking soda, and salt. Sifting helps to aerate the flour and ensures all ingredients are well combined and lump-free. Give it a final stir with a whisk to ensure even distribution.240 g all-purpose flour, 4 teaspoon cornstarch, 50 g unsweetened shredded coconut, 300 g granulated sugar, 50 g unsweetened Dutch cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- In a separate large mixing bowl, add all of the wet ingredients: vegetable oil, room temperature sour cream, large eggs (also at room temperature), and vanilla extract. Whisk them together with a hand whisk until they are just combined. It’s important not to whisk too vigorously at this stage to avoid over-aerating the eggs, which could affect the cake’s final texture.110 g vegetable oil, 180 g sour cream, 2 large eggs, 2 teaspoon vanilla extract
- Gradually pour the wet ingredients mixture into the bowl containing the dry ingredients. As you pour, gently stir the batter together with your whisk or a rubber spatula until all ingredients are just combined and no lumps of dry flour remain. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
- Divide the cake batter evenly between your two prepared baking pans. Bake them in the preheated oven for 28-30 minutes, or until a cake tester inserted into the center of the cake comes out completely clean.
- Once baked, remove the cake pans from the oven and place them on a wire rack to cool for 5 minutes. This brief cooling period helps the cakes firm up. After 5 minutes, carefully invert the cakes onto the wire rack, gently peel off the parchment paper, and allow them to cool down completely to room temperature before attempting to frost them.
CHOCOLATE GANACHE FROSTING
- While your cake layers are baking and cooling, you can prepare the rich chocolate ganache frosting.
- In a medium saucepan over medium heat, combine the dark chocolate chips, butter (cut into small cubes), granulated sugar, heavy cream, and vanilla extract. Stir constantly with a rubber spatula, ensuring the ingredients melt slowly and combine smoothly. Once all components are fully melted and thoroughly incorporated into a glossy, uniform mixture, immediately transfer the ganache to a shallow baking tray or a wide, heatproof dish. This allows it to cool down more quickly and evenly. Cover the surface of the ganache directly with plastic wrap (ensure the plastic wrap touches the surface to prevent a skin from forming). Place it in the refrigerator for 1-2 hours, or until it reaches a thick, spreadable consistency similar to soft butter.75 g granulated sugar, 150 g butter, 190 g dark chocolate chips, 150 g heavy cream, ½ teaspoon vanilla extract
COCONUT FILLING
- In a small bowl, thoroughly mix the unsweetened shredded coconut and sweetened condensed milk until they are uniformly combined. The mixture should be sticky and cohesive. Cover the bowl and set it aside at room temperature until you are ready to assemble the cake.100 g unsweetened shredded coconut, 110 g sweetened condensed milk
ASSEMBLING
- Once your cake layers are completely cooled, use a serrated knife to carefully slice off the slightly domed top of each cake layer, creating perfectly flat surfaces. This step is key for a stable and neat layer cake. Place one of the leveled cake layers onto your chosen serving dish or a cake board set on a turntable. (A turntable isn’t essential but can make frosting easier.)
- Spread the prepared coconut filling evenly over the top of the first cake layer. Use a spoon, a small offset spatula, or your fingers to gently press it down. Critically, make sure to leave a small border (about ¼ to ½ inch) around the very outer edge of the cake. This prevents the coconut filling from pushing out and mixing with the ganache once the top layer is added.
- Carefully place the second leveled cake layer directly on top of the coconut filling. Now, retrieve your chilled ganache frosting. Begin by applying some of the frosting to the sides of the cake, specifically focusing on filling in the small gap created between the two cake layers to create a seamless exterior.
- Once the gap is filled, use the remaining ganache to cover the entire top and sides of the cake, spreading it evenly for a smooth finish. For an extra touch, you can finely decorate the top of the cake with additional shredded coconut. Store the finished cake in the refrigerator until ready to serve, allowing the ganache to firm up beautifully.