Chocolate Coconut Cake

A beautiful layered chocolate coconut cake with 3 layers of chocolate cake, coconut buttercream frosting, chocolate ganache, and toasted coconut decorations. If you love the combination of chocolate and coconut, this is the cake for you! There's no coconut mixed into the cake because a lot of people don't like the texture, but we've provided notes on how to add it.

This is a boiling water chocolate cake, which are famously light, chocolate-y, and excellent for layered cakes. If you're not familiar, it's an old method and it's fantastic. For more impressive cakes, try a classic Victoria sponge with jam and cream or a lemon olive oil cake in a beautiful bundt pan.

Ingredients

For the Cake

For the Frosting

Ingredient Notes and Substitutions

• Cocoa: don't use Dutch process for this recipe. The cake is leavened with baking soda, which won't work with Dutch process cocoa. Regular baking cocoa or natural cocoa are good.
• Coconut extract: this can be found with other extracts at the grocery store. It's potent, so we recommend measuring carefully and don't be tempted to add more.
• Shortening: we haven't tested this, but it should work to use coconut oil in place of shortening. This would add a little boost to the coconut flavour.
• Make it dairy-free: use a plant-based milk to replace whole milk in the cake. Use vegan buttercream frosting with a dash of coconut extract in place of the coconut buttercream.

Method

Step 1: whisk the dry ingredients in a mixing bowl.

Step 2: in a large mixing bowl, mix the sugar, oil, milk, eggs, and vanilla to combine.

Step 3: add the dry ingredients to the milk mixture and mix to combine.

Step 4: divide the batter evenly between three cake tins.

Step 5: bake the cakes for about 35 minutes, then cool fully.

Step 6: mix the butter, shortening, and extract, then sift in the powdered sugar.

Step 7: beat until very smooth and creamy.

Step 8: frost the cooled cakes and decorate as you'd like before serving.

Top Tips

• Add coconut: if you like the texture of coconut, mix in about a cup of unsweetened shredded coconut to the dry ingredients of the cake. If you'd like to have it in the frosting, beat in the same amount after the frosting is mixed.
• Use a bag: for even distribution, use a piping bag to pipe the icing between each layer and on the outside of the cake.
• Do a toothpick test: this is a dark, almost black, chocolate cake and it's hard to tell when it's baked based on colour alone. Check the middle of the cakes with a wooden toothpick or skewer – if it comes out clean, the cakes are done.
• Add a crumb coat: for the neatest cake, do a crumb coat and then refrigerate the cake for at least half an hour before finishing the frosting and decorations.

Recipe Notes

The cakes must be completely cool before frosting, or the frosting will melt. If you think you might be short on time we suggest baking the cakes a day in advance (or more, see below) and frosting the day you plan to serve.

As usual, you should use room temperature ingredients for the best results. The cake batter probably won't curdle if the ingredients are cold, because it's made with oil, but it will rise more evenly if the ingredients are all at the same temperature.

How to Store

Storage: the frosted cake will keep for 3-4 days in a sealed container in the fridge, and can be stored at room temperature for a day or two. Keep the baked cakes, without frosting, in an airtight container at room temperature for up to 3 days. Layer some parchment or wax paper between the cakes if stored in one container to prevent them from sticking.

Freezing: the fully assembled cake can be frozen for up to a month and thawed in the fridge before serving. Baked cakes can be frozen for up to 2 months, wrapped well or in an airtight container, and the frosting can be frozen separately in an airtight container for up to a month. Thaw both at room temperature and assemble (you might need to give the frosting a quick mix if it's separated a little).

FAQ

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