Coconut chocolate cake – the very name conjures up images of tropical vacations and pure indulgence. It’s a match made in dessert heaven: the rich intensity of dark chocolate perfectly balanced by the sweet, nutty flavor of coconut. And the best part? It’s surprisingly easy to make at home! Whether you’re a seasoned baker or just starting out, this recipe will guide you through each step, ensuring a moist, flavorful cake that will impress everyone.
Ingredients You’ll Need
For this recipe, we’ll be focusing on creating a moist, fluffy cake that really lets the coconut and chocolate shine. Here’s what you’ll need to gather:
For the Cake:
- 2 cups all-purpose flour (or use a gluten-free blend for a GF version)
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup melted coconut oil (or substitute vegetable oil)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup boiling water
- 1 cup shredded sweetened coconut
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup coconut cream (the thick part from a can of full-fat coconut milk)
- 1 teaspoon pure vanilla extract
- Pinch of salt
