Cakes/ Chocolate/ Dessert/ easy/ no mixer/ quick

Chocolate Coconut Cake

August 7, 2019

This moist and flavorful chocolate coconut cake is simple to make and has a hint of coconut to enhance the rich chocolate flavor.

Chocolate Coconut Cake

This recipe was inspired by my fudgy Chocolate Cherry Cake but instead of water and cherries I used coconut cream and dried coconut to add some tropical flavor and texture.

This chocolatey cake is everything you want in a perfect cake. It has a moist, yet delicate crumb, doesn’t require equipment like a mixer, and can be made in under an hour. I love to top this cake with a simple chocolate ganache, which, after refrigeration, becomes fudgy providing the perfect complement to the light and airy cake.

Chocolate Coconut Cake

About the coconut

While coconut is an ingredient used twice in this chocolate coconut cake recipe, the flavor is subtle and is used to enhance the chocolate rather than overpower it. I use coconut two (with an optional third) ways in the cake. I use coconut cream to add moisture to the cake. When purchasing coconut cream be extra careful to not accidentally get coconut milk. They are both made of coconut, but the cream is thicker and has a higher fat content meaning less water, and more coconut and creaminess.

In addition to coconut cream there is also shredded coconut in the batter for texture and an optional choice to replace half of the vegetable oil with coconut oil. The fruitiness of the coconut pairs nicely with the chocolate, brightening up the chocolate coconut cake and enhancing its rich chocolate flavor.    

Chocolate Coconut Cake

Making the cake

This cake is a very simple, two-bowl recipe. You’ll start by sifting together your dry ingredients in one bowl and whisking the wet in another (this is where I swap half of the vegetable oil for coconut oil). Combine the wet into the dry, folding the batter with a rubber spatula until just combined. It’s very important to not overmix the batter at this step – the less you mix, the lighter your cake will be. 

Scrape your batter into a pan and bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Be very careful not to overbake your cake. The batter is already dark from the cocoa powder so be sure to use a toothpick to check for doneness.

Once done, let the cake cool completely before topping it with a rich chocolate ganache made with even more coconut cream. The light and tender chocolate coconut cake is delicious on its own but once covered in this fudgy chocolate ganache, it’s irresistible!

Chocolate Coconut Cake

 Chocolate Ganache Glaze

The final touch for my chocolate coconut cake recipe is the chocolate ganache glaze. I love how the thick and fudgy glaze coats the cake, giving it a smooth richness that balance out the light and fluffy crumb.

This easy glaze is made with two ingredients: chocolate and coconut cream. You can either melt them together in a double boiler (set a heat-proof bowl over simmering water) or in the microwave. Once melted and combined, pour the ganache over the cake and refrigerate for at least 1 hour until set.

This chocolate coconut cake is a moist, flavorful cake that has a hint of coconut to brighten up the rich chocolate flavor. The cake will last in the refrigerator for up to 5 days, but it never makes it that long in my house!

Chocolate Coconut Cake
Chocolate Coconut Cake

More Easy Cake Recipes:

4.95 from 17 votes
Chocolate Coconut Cake
Chocolate Coconut Cake
YIELD: 8 inch cake

  • 3/4 cup (105g) all-purpose flour
  • 1/2 cup (50g) cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup desiccated or shredded coconut (unsweetened)
  • 2 large eggs
  • 1 cup (200g) granulated sugar
  • 1 cup (240 ml) coconut cream
  • 1/2 cup vegetable/canola oil
  • 1/2 teaspoon pure vanilla extract
Chocolate Ganache Glaze
  • 130 g/4.5 oz. semisweet or bittersweet chocolate  , finely chopped
  • 1/2  cup  (120 ml) coconut cream
  1. Preheat oven to 350°F/180°. Grease an 8×8-inch pan

  2. In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Mix in coconut. Set aside.

  3. In another medium bowl, whisk eggs and sugar until well combined. Add coconut cream, oil, and vanilla extract, and whisk until combined. Add egg mixture into flour mixture and fold with a rubber spatula just until combined. Do not overmix—the less you mix, the lighter the cake will be.

  4. Scrape batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely on a wire rack.

  5. To make the chocolate ganache: place chocolate and coconut cream in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted. Pour ganache evenly over the cake. Refrigerate for 1 hour until the ganache is set.

  6. Cake can be kept in the refrigerator in an airtight container for up to 5 days.

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  • Reply
    August 9, 2019 at 5:37 am

    Absolutely irresistible ganache !!! Brilliant idea to use coconut cream. Keeper it is ! 🙂

    • Reply
      October 6, 2020 at 6:32 pm

      What can I replace coconut cream with?

  • Reply
    Norlida Abdul Hamid
    August 9, 2019 at 4:35 pm

    It’s wonderfull recipe. I also like coconut.

  • Reply
    August 10, 2019 at 1:28 pm

    Ques – do you use sweetened or unsweetened shredded coconut in the cake batter? Thank you!

    • Reply
      August 13, 2019 at 4:06 am

      I use unsweetened.

      • Reply
        March 13, 2020 at 5:13 pm

        What can I use instead of coconut cream which is not available in my country ??

      • Reply
        Hannah B
        February 28, 2021 at 4:36 am

        wow this recipe is sooo delicous!! made it the other day as a welcome gift and had some cupcakes spare to taste. Just wow. And the coconut genache just tops it off perfectly. Thank you:)

    • Reply
      gyorgyi bardi
      November 6, 2020 at 3:04 pm

      Easy and brilliant! Thank you. 🙂

  • Reply
    Janet Purwanto
    November 29, 2019 at 6:30 am

    I just made this and it’s delicious!

  • Reply
    Susan Harrison
    January 17, 2020 at 2:46 pm

    Is the coconut cream sweetened or unsweetened? Can’t wait to make this!

    • Reply
      January 29, 2020 at 2:31 am

      unsweetened coconut cream 🙂

  • Reply
    April 1, 2020 at 8:13 pm

    This recipe is really amazing! Love it so so much

  • Reply
    July 4, 2020 at 2:16 am

    Very nice , but not sure why it did not rise like your

  • Reply
    September 4, 2020 at 8:09 pm

    This recipe looks amazing! I’m considering making it for my husband’s birthday, and I was wondering if it had to be a single layer sheet cake or if I could double the recipe to make a triple layer cake. Do you think it would stack well?

    • Reply
      September 16, 2020 at 10:38 am

      It should be ok for a layer cake!

  • Reply
    Jemma Brook
    October 3, 2020 at 7:29 am

    I’ve made this cake twice now and both times if was perfect! Hubby doesn’t like icing so I skipped the ganache but it’s still delicious without it. It reminds me of lamingtons and chocolate cake put together.

  • Reply
    Christina Hartley
    October 16, 2020 at 9:31 am

    Hi Shiran, I’ve just been told my blood sugar and cholestrol are too high but I love making your cakes. I have all the engrediens ready for this one . Do you have any ideas for making it more healthy. I have a sugar substitute but cant get the shredded coconut only desicated.


    • Reply
      October 20, 2020 at 9:07 am

      I don’t have experience baking without sugar so unfortunately I can’t recommend anything. But desiccated coconut works here!

  • Reply
    October 30, 2020 at 11:23 am

    Am I reading this right that there is only 3/4 of a cup of flour?

  • Reply
    November 21, 2020 at 1:50 pm

    Wow! This looks incredible. Im thinking of making for mums birthday. can i substitute for coconut sugar?

    • Reply
      November 22, 2020 at 4:25 am

      You probably can but keep in mind that it will change the texture and flavor of the cake.

  • Reply
    November 25, 2020 at 12:47 pm

    i made this for thanksgiving and my family loved it it really brought up the room and the sad faces because of covid they all told me i would be a junior chef lol and i’m about to be 15 next week so happy bday to me!

  • Reply
    March 28, 2021 at 4:53 am

    I made this cake yesterday when friends came to visit. It was amazingly delicious! Everyone asked for a second piece. I love this recipe.

  • Reply
    June 28, 2021 at 12:38 pm

    This has become our go-to chocolate cake. The only thing I’m still tinkering with is the baking time. Sometimes it seems to come out a little dry if I leave it in for more than 30 minutes but undercooked if I do less than 25. Either way I love this cake. I can’t find coconut cream so I just use coconut milk in a can. Then I melt chocolate chips in the remaining coconut milk to make a rich and creamy ganache to pour over the top.

  • Reply
    November 14, 2021 at 8:01 pm

    Omg this recipe.! It’s my go- to for special occasions or bday. It’s so easy to make and fool proof , super moist, delicious, can’t stop with one slice , rich but light and turns out perfect every time . Love this recipe – it’s deliciously naughty .

  • Reply
    December 22, 2021 at 3:02 pm

    Can I leave out the actual coconut? I love the taste but not the texture. What would I use in place of the coconut?

    • Reply
      Talia @ Pretty. Simple. Sweet.
      December 23, 2021 at 7:36 am

      Hi Andrea, you can leave out the coconut flakes and the recipe will still work. If you want to add some extra chocolatey goodness, try adding chocolate chips instead!

  • Reply
    January 30, 2022 at 1:49 am

    Made this cake as a weekend treat. I love that this is a nice small cake with no need to have any decorating skills. The recipe was perfect. That coconut cream ganache…oh my word. I use a mix of zero sugar dark chocolate and milk chocolate for the ganache. This one is a keeper!

  • Reply
    February 22, 2022 at 11:19 am

    What do you mean swap out half the oil for coconut oil. The recipe calls for both – 1 cup (240 ml) coconut cream
    1/2 cup vegetable/canola oil. Help!!

  • Reply
    March 8, 2022 at 11:10 am

    Hello! Eager to try this recipe but would like to make two six-inch layers instead. Do you think the amount of batter would be adequate for two small layers? Thank you!

    • Reply
      Talia @ Pretty. Simple. Sweet.
      March 11, 2022 at 1:20 pm

      Hi Sarah, check out my blog post about converting recipes for different pan sizes.

  • Reply
    May 5, 2022 at 3:37 pm

    I’ve made this cake several times now, so delicious.
    Thank you for the recipe

  • Reply
    May 9, 2022 at 7:23 am

    Hello. Can I pipe the ganache at all?

    • Reply
      Talia @ Pretty. Simple. Sweet.
      May 12, 2022 at 6:16 am

      Hi Cristina, this ganache is too liquidy to pipe and is meant to be used as a glaze:)

      • Reply
        May 15, 2022 at 1:39 am

        Thank you! I will top with a normal ganache. Can I freeze this cake until ready to dress?

  • Reply
    Chrystal Imam
    June 23, 2022 at 8:00 pm

    So good!
    I followed the recipe but baked it in a loaf pan.
    I did 60min at 175 and it was slightly too much, I will try 50min next time (newborn made me miss the alarm)
    Taste and texture was still fantastic!

  • Reply
    Linda Jackson
    September 11, 2022 at 1:27 am

    Love this cake! So easy . .and the ganache is perfect. “Thank you!”

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