This chocolate coconut cake recipe is like eating an Almond Joy in cake form! A rich chocolate cake layered with a chocolate ganache frosting, and covered in a coconut buttercream, and more coconut!
This cake. Aw this cake. Where do I begin to sing its praises? If we were friends, I would walk over to your house, bringing you a slice. Or two. Because one wouldn’t be enough. I’d bring one for me too.
Man I wish I had another slice.
You could call this cake maybe Almond Joy Cake? Snowball Cake? It’s got everything you want. Moist chocolate cake, infused with almond extract. Then in between the cake layers. Oh boy oh boy. Whipped chocolate ganache frosting. Then a coconut buttercream on the outside. And then more coconut…yes I want another slice.
How To Make This Chocolate Coconut Cake Recipe
This chocolate cake is adapted from Hershey’s kitchen recipe. I’ve used variations of this to also make perfect chocolate cupcakes. It’s always moist and fluffy. And seriously so easy. One bowl. No mixer. Who needs cake mixes when homemade cakes are so easy?
You want to prepare your cake pans before you start and pre-heat your oven.
Start by whisking together your dry ingredients in a bowl – all purpose flour, granulated white sugar, baking powder, baking soda, natural cocoa powder, and salt.
Then you want to whisk in your wet ingredients- eggs, milk, oil, and extracts. And then whisk in the boiling water. This batter will be very thin.
You want to the divide the cake batter between your pans and bake.
How To Make The Whipped Ganache Frosting
This whipped ganache frosting couldn’t be easier. Start by making a ganache that has a ganache ratio of 1:1, meaning equal parts heavy cream to chocolate.
Once the ganache has cooled you can then whip it in your mixer until light and fluffy.
How easy was that?
How To Make This Coconut Buttercream
Let’s talk about this coconut buttercream. Oh my word, grab me a spoon. It’s my go to buttercream frosting recipe but with coconut extract.
You can check out my Ultimate Guide To Making The Best Buttercream Icing here. It’s light and fluffy. Just be sure to whip the heck out of this stuff in your stand mixer. You want it to be light and airy. Not a block of butter sitting on top of your precious cake.
Can You Substitute Dutch Process For Regular Cocoa?
No unfortunately you can’t. You can read the differences between natural cocoa and dutch process cocoa.
So when it comes to swapping out these cocoa powder you will be upsetting that chemical balance that was originally achieved when the recipe was written. So save yourself the headache and use the cocoa powder called for.
How Far In Advance Can I Make This Cake?
You can make the chocolate cake layers up to 2 days in advance, unfrosted. Just wrap in plastic wrap and keep at room temperature. You can also make the cake layers and freeze for up to 2 months.
The frosting and filling can be made up to a week in advance. Just store in your refrigerator for up to a week. You may need to place them back in your mixer and rewhip back to the same consistency.
If the cake is frosted, it can stay fresh at room temperature for 4 to 5 days, according to the Kitchn.
Tips For Making This Chocolate Coconut Cake
- Be sure to measure your flour accurately. You want to make sure to first fluff your flour. Then spoon your flour into the cup and level off.
- When baking these, it’s best to rotate the pans halfway through their baking time. Every oven can have hot spots so they may not bake evenly. Give them a turn in the oven, so they all bake up pretty.
- Once they are baked, be sure to take them out of the pans and cool on a cooling rack. Leaving them in your pans means they will continue to bake and could end up dry.
More Cake Recipes
- coconut buttercream
- Fresh Strawberry Pound Cake (with strawberry glaze!)
- The BEST carrot layer cake
- Vanilla Sponge Cake
- Momofuku Milk Bar Cake
To Make This Chocolate Coconut Cake You Will Need:
- 2 9-inch round cake pans (I use Fat Daddio’s because they have high walls and are very durable)
- Stand mixer or hand mixer (Both of mine are a Kitchenaid)
- Liquid Measuring Cup
- Dry measuring cups and measuring spoons
- Cake Tester (or a toothpick works too!)
- Offset spatula
So there you go. Chocolate Coconut (snowball?) (Almond Joy?) Cake. Seriously whatever you call it, just make it.
And then maybe invite me over for a slice?
Coconut Chocolate Cake
Ingredients
For the Cake
- 2 cups (400 g) granulated sugar
- 1-3/4 cups (210 g)all-purpose flour
- 3/4 cup (63 g) Unsweetened Cocoa Powder
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (240 ml) boiling water
For the Chocolate Ganache Frosting
- 4 ounces bittersweet chocolate chopped
- 1/2 cup (120 ml) heavy cream
For the Coconut Buttercream
- 2 1/2 cups (283 g) confectioners sugar sifted
- 1 1/4 cups (2 1/2 sticks, 20 Tbs., 283 grams) butter unsalted, softened
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 2 teaspoon coconut extract or 2-3 Tbs. coconut cream
- 1/8 teaspoon of salt
- 2 cups (170 g) shredded sweetened coconut
Instructions
To Make The Cake
- Heat oven to 350°F. Grease two 9-inch round baking pans. I like to line grease my pans, line the bottom with parchment paper and then grease again.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, vanilla, and almond extracts beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin) to the cake batter. Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
To Make The Ganache Frosting
- For the ganache frosting: Combine the chips, and heavy cream in a microwave safe bowl. Microwave on 30 second intervals stirring in between each round. My ganache took about 3 rounds in the microwave. Stir until smooth. Refrigerate for about 2 hours (or freeze for about 1/2 hour) until it's thickened up. Then in a stand mixer with a paddle attachment, mix on high for about 2 to 3 minutes until fluffy.
To Make The Coconut Buttercream
- Using your stand mixer with paddle attachment, cream the butter until light and fluffy. Add in your powdered sugar a 1/2 cup at a time with your mixer running on low. Add in your heavy cream and extracts. You may want to add more or less of the coconut extract. 2 teaspoons was perfect for me! Then mix your frosting on high for 6 to 8 minutes until super light and fluffy.
- When ready to assemble your cake. Place one layer on a cake round or cake stand. Spread your ganache frosting on. Place your second cake layer on top. Frost with your coconut buttercream. And cover in shredded coconut.
Notes
- Be sure to measure your flour accurately. You want to make sure to first fluff your flour. Then spoon your flour into the cup and level off.
- When baking these, it’s best to rotate the pans halfway through their baking time. Every oven can have hot spots so they may not bake evenly. Give them a turn in the oven, so they all bake up pretty.
- Once they are baked, be sure to take them out of the pans and cool on a cooling rack. Leaving them in your pans means they will continue to bake and could end up dry.
Laura says
Hi Heather!
Plan to make this for Christmas.
Bought ingredients this week to avoid “crush”, lol ..
Question: I bought both sweetened shredded coconut and unsweetened ‘coconut flakes” for the buttercream frosting. Which should I use? Leaning towards coconut flakes as that’s what recipe calls for. I imagine powdered sugar in buttercream recipe should/will account for sweetness?
Any advise you can provide, greatly appreciated!
Thanks and be well 🙂
Laura
Heather says
Hi Laura! I used shredded sweetened coconut..I’ll make sure to update the recipe so that’s clear 🙂 Happy baking!
Laura says
Sounds great Heather, thanks! Will keep you posted on the “good news” :).
Have a Wonderful Christmas!
Laura
Heather says
yay
Laura says
Hi Heather,
Reviewing all prior to baking next week. Coconut Buttercream recipe indicates 1.8 teaspoon of salt. Is that correct? If so, plan to use 1 tsp + just under a tsp salt i.e. almost 2 tsps if that truly correct, thanks.
Also, I’ve never greased, lined then regreased a pan. A little nervous to do. Will cake stick at all?
Sorry for all the ?’s. This meant to be Christmas dessert “showpiece’ .
Thanks for your time/patience with all.
Laura 😉
Laura says
Hi Heather,
Need clarification on salt measurement for coconut buttercream frosting. 1.8 teaspoons indicated. Are you saying add just under 2 tsps salt or is that a typo. Also, have never landed and greased pans —- in fact have never lined. Will doing both cause wax paper to stick in any way to cake.
Thanks,
Laura
Heather says
Hi Laura, yes sorry typo it should be 1/8 not 1.8 teaspoons. If you don’t line the cake pans make sure they are well greased. I also like to then dust with flour. But parchment will ensure no sticking. But do not use wax paper as it will burn in the oven.
Laura says
Hey Heather,
Thanks for clarifying, thought it might be. I normally just grease and flour cake pans. Ok to do with this recipe or should I just grease any.
Sorry for all questions, just want to ensure all in order for next week.
Thanks again!
Laura
Heather says
Grease and flour will be great! No worries at all let me know how it goes! 🙂
Laura says
Hey Heather!
Thanks so much, greatly appreciated. You’re very kind. Honestly not this much trouble in real life but where meant to be dessert showpiece need to ensure all good.
I absolutely will!
Thanks so much again. Have a Wonderful Christmas!!
Laura
Laura says
Sounds great, thanks ~ I absolutely will!
Have a Wonderful Christmas!
Best,
Laura 🙂
Heather says
and you as well
Laura says
Hi Heather,
I hope you enjoyed wonderful Christmas :).
Made cake as discussed. Got rave reviews of 8 and 10 out of 10. Would love to send pics of finished product but doesn’t appear I can upload here.
Next time may change up a bit omitting ganache filling in favor of your delicious coconut buttercream frosting between layers.
Best,
Laura 🙂
Laura says
Hi Heather,
Just want to ensure you received follow up sent as promised.
I made cake as described. Received rave reviews of 8 and 10 out of 10 :).
Next time around going to omit chocolate ganache filling instead, using your coconut buttercream frosting between layers.
I was certain to take pictures, unfortunately it appears unable to upload them here.
Thanks again for all ~
Laura
Heather says
Hi Laura! That’s wonderful to hear and can’t go wrong with more coconut frosting 🙂 glad it was a hit!
Laura says
Hello! This looks FANTASTIC and SO look forward to making. Question: Can you omit the Almond Extract from the cake —- and if so, does it have to be replaced with anything else?
I look forward to hearing form you 🙂
Thank you!!
Laura
Heather says
Hi Laura! You can absolutely omit the almond extract. I added it because it reminded me of an almond joy 😊 and you can just replace it with more vanilla extract. Enjoy!!
Laura says
Good Morning!
Thank you Heather, greatly appreciated! Yes, figured that was your thought process —- and truly sounds great! Who doesn’t LOVE an Almond Joy??
My family not huge fan of Almond extract in cookies I previously made —- but DO love chocolate coconut so, w/o know this will be huge hit with them —- but, had to ask 😉
Do you think 2 /12 Tsp of Vanilla in batter will be too overpowering i.e. is it better just to stick with the original 2 and not replace “that 1/2 Tsp” with anything?
Last ? I pinky promise 🙂
Thank you VERY much Heather 🙂
Laura
Heather says
Good morning Laura!:) Of course you’re welcome! and I would stick with 2 teaspoons vanilla extract. let me know how it turns out!!
Laura says
Hi Heather!
Thank you very much again for your reply, truly, greatly appreciated as I can only imagine the busy “girl” you are 🙂
Replying here as reply button didn’t properly format for response below. No worry, just want to ensure all comes through/makes sense on your end 😉
I’m going to stick with the 2 Tsps Vanilla advised only —- and most certainly will let you know how it turns out! I intend to make during the upcoming holiday season —- but which one? Stay tuned.. 😉
Until then … BEST Wishes for a WONDERFUL Thanksgiving.
Laura
Heather says
Aw thank you so much!! Have a wonderful Thanksgiving as well 🙂
Brian says
Loved the cake! I used buttermilk instead of milk, and I added espresso powder to the boiling water. I also sprinkled sweetened coconut on the ganache layer. It was a birthday cake, so I added some sprinkles to the butter cream, and the birthday girl loved it!!! thanks!
Heather says
I love adding espresso powder to the boiling water, great idea Brian! And extra coconut can’t go wrong. So glad she loved it!!
KC says
Does this cake need to be refrigerated? Can’t wait to try it. It looks amazing!
Heather says
Hi KC! If it’s just the cake layers unfrosted I wrap those well and let them sit out for 2 days but to be safe if frosted I like to put it in a cake carrier or you can lightly cover with plastic wrap and keep in the fridge – before serving I do let it come back to room temperature to soften the frosting so it’s not like eating a cold stick of butter! Let me know how it turns out!
KC says
It was delicious! Thanks for the recipe!
Marlene Ramos says
hello, i have no idea why but the cake batter just did not bake in the oven!
i believed that the cake batter was supposed to be thin like it said in the blog. i double checked to make sure all of the measurements were correct.. but the cake just did not bake!!! I had to keep adding time but everytime my stick would come out with raw batter.
the cake looked delicious and i was very excited to put everything together..
i have no idea why it didn’t work.
Heather Perine says
Hi Marlene, sorry to hear that! I’ve never had that experience. Yes it’s definitely a thin batter – I would double check your oven with a thermometer and make sure it’s running at the right temp!
Diana Wilson says
I make this beautiful, deliciously decadent cake for special occasions. Someone always asks for the recipe. I started to send the link to your site but noticed the recipe varies slightly from when I printed it a couple of years ago. The cake mix no longer calls for espresso and the ganache now omits 1 tbs butter. Frosting differ’s too. Is there a reason the recipe has changed? I’m sure it’s every bit as good, but wondered about the changes.
Tessa says
Making this tonight- so excited!
1 question- under the ganache ingredients it only lists chocolate and cream, but in your instructions says “combine chocolate, BUTTER, and cream.” How much butter is in the ganache… there isn’t a measurement?
Heather says
Hi Tessa! Sorry that’s a typo- no butter is needed for this. Just let the ganache cool down and then whip up to a light and fluffy consistency! Have fun making it!
Nicole Krause says
Thought so just wanted to be sure. I will be trying this recipe for my son’s birthday in a few weeks.
Nicole Krause says
Is the Hershey’s coaco unsweetened?
Heather says
Hi Nicole! The recipe uses natural unsweetened cocoa powder.
Nicole Krause says
Is the Hersheys coaco sweet or unsweetened?
[email protected] says
Unsweetened 🙂 but it’s always important to check the labels just to be sure
Nicole Krause says
I was asking because you did not specify in the recipe list. Kind of hard to read a label when you do not know what to buy or use in the first place. So you are using unsweetend cocao correct?
Heather says
Unsweetened cocoa powder, yes. I’ve updated the recipe to reflect that now!
Anna Ruth says
I am so delighted to have found your blog!! Your recipes look so delicious, and the Coconut Chocolate Cake looks like it is going to be a favorite of mine very soon!! 🙂
Heather says
Thank you so much and I hope you come back for more recipes!