I made this coconut chocolate cake as a bit of an experiment. I had some cocoa powder and some coconut flakes, and I thought I would see how they worked together and I really did not expect much, but the cake turned out so moist and delicious. So, let me show you how I made this cake.
If you want to see this coconut chocolate cake come together, check out my recipe video below. Don’t forget to like the video and subscribe to my channel for more delicious and interesting cake recipes.
Why I Love This Coconut Chocolate Cake
This coconut chocolate cake might look simple, but wow, it tastes amazing. It’s soft, rich, and packed with coconut flavor. The chocolate gives it that deep, fudgy vibe, and the coconut keeps it super moist with a nice little chew.
For me, this cake is pure comfort food. It’s what I make when I want something homemade but can’t be bothered with too much effort. You just need one bowl and a spoon. That’s it.
Ingredients for Moist Coconut Chocolate Cake
I already had most of these ingredients at home, and they are all simple ingredients I keep on hand.
These are the ingredients I used for this coconut chocolate cake.
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- 2 ½ cups all-purpose flour (300 g)
- 1 teaspoon baking soda
- A few drops of lemon juice
- 1 ½ cups granulated sugar (300 g)
- 1 cup unsweetened shredded coconut (100 g)
- 1 tablespoon rum extract or orange extract
- ½ cup Extra Rich cocoa powder (50 g)
- 3 large eggs
- 7/8 cup unsalted butter, melted (200 g)
- ¾ cup whole milk (200 ml)
I like to use Dutch-processed cocoa powder like the one below, because it gives the cake a richer, deeper chocolate flavor and a darker color.
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Top Tip: If you want to intensify the coconut flavor, lightly toast the shredded coconut for a few minutes before adding it. This brings out a deeper, nuttier taste.
Equipment Needed
For this coconut chocolate cake, I just used the usual kitchen tools you need for baking, nothing fancy, and it made the whole process really simple.
- Large mixing bowl
- Sieve
- Spoon or spatula
- 8 by 8 inch square baking pan
- Parchment paper
- Oven
- Toothpick for checking doneness
Note: Using a square pan helps the cake bake evenly. If you use a different size, the baking time may need to be adjusted slightly.
Making the Cake Batter
Start by sifting the flour into your mixing bowl. This helps remove lumps and makes the cake lighter. Add the baking soda and squeeze in a few drops of lemon juice to activate it. Then add the sugar, shredded coconut, and cocoa powder. Pour in the rum or orange extract for flavor.
Crack the eggs into a separate bowl first to ensure they are fresh, then add them to the mixture. Pour in the melted butter and the room-temperature milk. Using milk at room temperature helps the batter mix smoothly.
Use a spatula or spoon to mix everything together. You want the batter to be smooth and even, with the flour and cocoa fully incorporated. If it feels too thick, add a little milk gradually and keep mixing until it reaches a pourable consistency.
Top Tip: Mix just until combined. Overmixing can make the cake dense instead of soft.
Preparing the Pan
Line your baking pan with parchment paper. Pour the batter into the pan, using the spatula to scrape every bit from the bowl. Spread the top gently to make it even. It does not have to be perfectly smooth, just enough so it cooks evenly.
Note: Make sure the batter reaches the corners of the pan so it bakes evenly. You can gently tap the pan on the counter to release any air bubbles.
Baking the Coconut Chocolate Cake
Preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius. Place the pan in the center of the oven. Bake for about 40 minutes. You will know it is ready when the top looks set, your kitchen smells wonderful, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the middle still looks wet, bake for a few more minutes and check again. Try not to overbake to keep the cake moist.
Top Tip: Every oven is a little different. Start checking the cake at 38 minutes so it does not dry out.
Cooling the Cake
Once the cake is baked, remove it from the oven and let it cool in the pan for 10 to 15 minutes. Then lift it out using the parchment paper and place it on a wire rack if you have one. Cooling helps the cake set and makes it easier to slice.
The texture should be soft and slightly chewy from the coconut. The chocolate flavor will be deep but not overpowering. Each slice should give a balance of chocolate and coconut in every bite.
Note: If you want to serve it warm, let it cool just slightly before slicing to avoid crumbling.
Taste and Texture
This coconut chocolate cake is rich without being heavy. The shredded coconut gives a subtle chew, and the cocoa gives a gentle chocolate flavor. I was surprised how well the flavors complemented each other the first time I made this cake. The texture is moist and consistent, making every bite enjoyable.
My kids loved it when I baked it the first time, and they even asked for seconds. It is soft enough to enjoy fresh and holds up well if you store it for a day or two.
Related Recipe: If you enjoy baking with coconut, you might also like the Sri Lankan coconut cake called Bibikkan here. It is packed with coconut, very moist, and has a slightly different flavor profile that is fun to explore alongside this cake.
Easy Coconut Chocolate Cake Recipe
10
servings15
minutes40
minutes435
kcal55
minutesIf you love chocolate and coconut, this Moist Coconut Chocolate Cake Recipe is going to be your new favorite. It is rich, soft, and full of flavor, with just the right amount of chew from the coconut.
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Ingredients
2 1/2 cups (300 g) all-purpose flour
1 teaspoon (5 g) baking soda
3 drops lemon juice
1 1/2 cups (300 g) granulated sugar
1 cup (100 g) unsweetened shredded coconut
1 tablespoon orange extract
1/2 cup (50 g) unsweetened Extra Rich cocoa powder
3 large eggs
7/8 cup (200 g) unsalted butter
Scant 1 cup (200 ml) whole milk
Directions
- Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Sift flour into a large mixing bowl to ensure an even mixture.
- Add baking soda, lemon juice, sugar, shredded coconut, orange extract, and cocoa powder to the flour mix.
- Crack eggs separately to ensure freshness, then add to the mixture.
- Pour in melted butter and whole milk; mix until smooth and even.
- Adjust milk if the cake batter is too thick, achieving a smooth, pourable consistency.
- Line an 8×8-inch square baking pan with parchment paper; pour in the batter and smooth the top.
- Bake for 40 minutes until a toothpick comes out clean and the aroma fills the kitchen.
- Allow the cake to cool before serving.
Recipe Video
Notes
- Ingredient Substitutions: You can swap the unsalted butter for coconut oil if you want a slightly different flavor and a dairy-free option. Light brown sugar can replace granulated sugar for a richer taste.
- Troubleshooting Batter Issues: If the batter is too thick, gradually add a little extra milk until it reaches a pourable consistency. If it is too thin, add a small amount of flour to help the cake hold its shape.
- Cocoa Powder Choice: Using Dutch-processed cocoa powder gives the cake a richer, deeper chocolate flavor and darker color compared to natural cocoa. If you only have natural cocoa, you may need a tiny pinch of baking soda more to balance acidity and get the same texture.
- Coconut Texture Tips: For a chewier texture, lightly toast the shredded coconut before adding it to the batter. This also intensifies the coconut flavor without changing the moisture balance of the cake.
- Add Chocolate or Nuts: Folding in chocolate chips, chunks, or chopped nuts can add texture and extra bursts of flavor. Add them at the very end of mixing to prevent them from sinking to the bottom.
- Layering Option: You can slice the cake horizontally and add a thin layer of chocolate ganache or coconut cream in the middle for a more decadent presentation.
- Storage and Reheating: Store the baked cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. Warm slices gently in the oven or microwave before serving to restore softness.
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 10
- Calories: 435kcal
- Fat: 32g
- Carbohydrates: 42g
- Protein: 5g
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Serving Suggestions
This cake is delicious on its own or with a cup of coffee or tea. You can also serve it with a dollop of whipped cream or a scoop of ice cream for a slightly indulgent treat.
Top Tip: Sprinkle a little extra toasted coconut on top for added flavor and a nice presentation.
More Coconut Baking Recipes
If you love baking with coconut, make sure to check out more of my recipes on the channel. There are plenty of coconut treats to explore, and I think you will find something new to try every time.
Try these coconut cakes next:
- Best Moist Coconut Loaf Cake Recipe – soft, rich, and full of coconut flavor.
- Famous Moist Coconut Cake – a classic, fluffy coconut cake that never fails.
- BEST Coconut Cookies Recipe for Beginners – crispy on the edges, chewy in the middle, and so easy to make.
If you try this coconut chocolate cake, I would love to hear how it turns out. Leave a comment or a question below about the recipe, and I will make sure to check them all.