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A whole homemade chocolate coconut cake, beautifully frosted with creamy coconut frosting and garnished with shredded coconut, sitting on a cake stand.

Chocolate Coconut Cake (The Ultimate Moist & Rich Recipe)

Discover the best Chocolate Coconut Cake recipe! This guide delivers a rich, moist chocolate cake with a creamy coconut cream cheese frosting. Perfect for any celebration.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup lightly packed brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee
For the Coconut Cream Cheese Frosting
  • 8 oz full-fat block cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1.5 cups shredded sweetened coconut divided
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract

Equipment

  • 2 9-inch round cake pans
  • 1 Electric mixer (hand or stand)
  • 1 Wire cooling rack

Instructions
 

For the Chocolate Cake
  1. Preheat oven to 350°F (175°C). Grease, flour, and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract.
  4. Pour the wet ingredients into the dry and mix on low speed until just combined.
  5. Carefully mix in the hot coffee until the batter is smooth. The batter will be thin.
  6. Divide batter evenly between the prepared pans and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
  7. Cool cakes in the pans for 15 minutes before inverting onto a wire rack to cool completely.
For the Coconut Cream Cheese Frosting & Assembly
  1. In a large bowl, beat the softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  2. On low speed, gradually add the powdered sugar, followed by the vanilla and coconut extracts. Increase speed to medium-high and beat until light and fluffy.
  3. Fold in 1 cup of shredded coconut.
  4. Place one cooled cake layer on a serving plate. Top with a generous layer of frosting.
  5. Add the second layer and frost the top and sides of the entire cake.
  6. Garnish by pressing the remaining 1/2 cup of shredded coconut onto the sides and top of the cake. Slice and serve.

Notes

Tip 1: For an even richer flavor, you can toast the coconut for the garnish. Spread it on a baking sheet and bake at 350°F for 5-7 minutes until golden.
Tip 2: Ensure your cake layers are completely cool before frosting to prevent the frosting from melting and sliding off.
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