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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, butter, 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: 20.9% | Vitamin C: 0.4% | Calcium: 6.1% | Iron: 5.9%