Chocolate Coconut Cake

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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. <– click on the link for step by step photos on making the buttercream

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

• Chocolate Coconut Cake
• 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? 

Print Recipe

Coconut Chocolate Cake

A chocolate cake with chocolate ganache frosting, coconut buttercream, and covered in coconut!

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Dessert

Cuisine: American

Keyword: cake, chocolate, coconut, Easter

Servings: 20 slices

Calories: 604kcal

Author: Heather Perine

Ingredients

For the Cake

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 cup boiling water

For the Chocolate Ganache Frosting

• 4 ounces bittersweet chocolate chopped
• 1/2 cup heavy cream

For the Coconut Buttercream

• 2 1/2 cups powdered sugar sifted
• 1 1/4 cups (20 Tbs., 283 grams) butter unsalted, softened
• 2 Tbs. heavy cream
• 2 tsp. vanilla extract
• 2 tsp. coconut extract or 2-3 Tbs. coconut cream
• pinch of salt
• 2 cups Coconut flakes
• Mixer
• 9-inch cake pans
• Whisk

Instructions

To Make The Cake

• Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, vanilla 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 coconut flakes.

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.

Nutrition

Calories: 604kcal | Carbohydrates: 50g | Protein: 3g | Fat: 45g | Saturated Fat: 30g | Cholesterol: 104mg | Sodium: 383mg | Potassium: 145mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1045IU | Vitamin C: 0.3mg | Calcium: 61mg | Iron: 1.1mg