• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pretty. Simple. Sweet.
  • Home
  • Recipes
  • Baking Course
  • About Me
  • Newsletter
menu icon
go to homepage
  • Home
  • Recipes
  • Baking Course
  • About Me
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baking Course
    • About Me
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×
    Home » Recipes » Dessert

    Chocolate Coconut Cake

    Published: Aug 7, 2019 · Modified: Dec 28, 2022 by Shiran · This post may contain affiliate links · 48 Comments

    Jump to Recipe

    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. 

    Would you like to save this recipe?

    We'll email this recipe link to you, so you can come back to it later!

    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:

    • Super Flavorful Tiramisu Cake
    • Tres Leches Cake
    • Ultimate Banana Cake
    • Perfect Spice Cake
    • Strawberry Champagne Cake
    Chocolate Coconut Cake
    4.95 from 17 votes
    Print

    Chocolate Coconut Cake

    YIELD 8 inch cake

    Ingredients

    Cake

    • ¾ cup (105g) all-purpose flour
    • ½ cup (50g) cocoa powder
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ¾ cup desiccated or shredded coconut (unsweetened)
    • 2 large eggs
    • 1 cup (200g) granulated sugar
    • 1 cup (240 ml) coconut cream
    • ½ cup vegetable/canola oil
    • ½ teaspoon pure vanilla extract

    Chocolate Ganache Glaze

    • 130 g/4.5 oz. semisweet or bittersweet chocolate  , finely chopped
    • ½  cup  (120 ml) coconut cream

    Instructions

    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.

    More Dessert

    • Creamy orange curd in a jar with a spoonful of curd being removed, flanked by fresh oranges.
      How To Make Orange Curd
    • Chocolate Panna Cotta with shaved chocolate and a dollop of whipped cream.
      Chocolate Panna Cotta (Easy)
    • Citrusy orange cupcakes with a swirl of orange cream cheese frosting surrounded by fresh oranges.
      10 Orange Flavored Desserts You’ll Love
    • 11 Cookies and cream oreo desserts with 6 different desserts showcased.
      11 Oreo Cookie Desserts You’ll Love

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. 2pots2cook says

      August 09, 2019 at 5:37 am

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

      Reply
      • Georgia says

        October 06, 2020 at 6:32 pm

        What can I replace coconut cream with?

        Reply
    2. Norlida Abdul Hamid says

      August 09, 2019 at 4:35 pm

      It’s wonderfull recipe. I also like coconut.

      Reply
    3. Amy says

      August 10, 2019 at 1:28 pm

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

      Reply
      • Shiran says

        August 13, 2019 at 4:06 am

        I use unsweetened.

        Reply
        • Leyla says

          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 says

          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 says

        November 06, 2020 at 3:04 pm

        Easy and brilliant! Thank you. 🙂

        Reply
    4. Janet Purwanto says

      November 29, 2019 at 6:30 am

      I just made this and it’s delicious!

      Reply
    5. Susan Harrison says

      January 17, 2020 at 2:46 pm

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

      Reply
      • Shiran says

        January 29, 2020 at 2:31 am

        unsweetened coconut cream 🙂

        Reply
    6. Jowie says

      April 01, 2020 at 8:13 pm

      This recipe is really amazing! Love it so so much

      Reply
    7. Carmela says

      July 04, 2020 at 2:16 am

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

      Reply
    8. Shannon says

      September 04, 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
      • Shiran says

        September 16, 2020 at 10:38 am

        It should be ok for a layer cake!

        Reply
    9. Jemma Brook says

      October 03, 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
    10. Christina Hartley says

      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.

      Thanks
      Tina

      Reply
      • Shiran says

        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
    11. Pat says

      October 30, 2020 at 11:23 am

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

      Reply
    12. Hannah says

      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
      • Shiran says

        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
    13. victoria says

      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
    14. Ralitsa says

      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
    15. Sue says

      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
    16. Bec says

      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
    17. Andrea says

      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. says

        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
    18. Renuka says

      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
    19. jackie says

      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!!
      Thanks

      Reply
      • Lulu says

        November 11, 2023 at 1:44 pm

        Coconut *cream* is a very different product to coconut *oil*!

        Reply
    20. Sarah says

      March 08, 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. says

        March 11, 2022 at 1:20 pm

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

        Reply
    21. Christianah says

      May 05, 2022 at 3:37 pm

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

      Reply
    22. Cristina says

      May 09, 2022 at 7:23 am

      Hello. Can I pipe the ganache at all?

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        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
        • Cristina says

          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
    23. Chrystal Imam says

      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
    24. Linda Jackson says

      September 11, 2022 at 1:27 am

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

      Reply
    25. alice says

      March 18, 2023 at 8:37 am

      im out of vegetable oil and canola oil. can i use coconut oil instead?

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        April 02, 2023 at 3:56 pm

        Hi Alice, I’m not sure. I haven’t used that as a substitute in this recipe. I do often substitute olive oil for veg/canola oil in many recipes, however.

        Reply
    26. Bernadette says

      June 08, 2023 at 10:04 am

      Can i substitute the coconut cream into coconut milk in a can? Thank you. Want to try this for a change of a chocolate cake with a twist.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        June 08, 2023 at 10:36 am

        Hi Bernadette, I haven’t tried that with this particular recipe, but I do have a very similar chocolate cake recipe that uses coconut milk in a can: https://prettysimplesweet.com/vegan-chocolate-cake/ This is one of my favorite cakes and it’s a highly requested recipe at parties.

        Reply
    27. gregory l gates says

      June 22, 2023 at 1:40 pm

      hi i tried this recipe but it did not turn out it did not bake all the way through it was liquid from about 1 inch from the sides i let it bake 15 minutes longer but no luck i followed the recipe i have been baking for over 30 years and this has never happened to me have any idea what went wrong thank you greg

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        June 22, 2023 at 5:15 pm

        Hi Greg, I’m not sure what went wrong for you. Did you use coconut cream from a can? I usually stir the whole can until the mixture is homogenous before I use it in baking. Were the eggs you used fresh? I often whisk my eggs first before adding to the batter. Again, not quite sure how to help. Did the cake firm up after refrigeration? What size pan did you use? I’m not sure why it didn’t bake correctly for you.

        Reply
    28. Melissa Schaff says

      September 15, 2023 at 11:35 am

      We used 100% Dutch-Process cocoa, and I felt the chocolate flavor was too intense; I didn’t taste any of the coconut. 🙁 Should I have used “regular” cocoa? Or decrease the amount of Dutch-Process? Thanks!

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        September 18, 2023 at 11:11 am

        Hi Melissa, regular cocoa would give you a less intense chocolatey flavor. Alternatively, you could use less cocoa as well. The coconut in this cake is subtle and won’t be an in-your-face coconut flavor. If you wanted to punch up the coconut, I suggest adding some coconut extract for baking.

        Reply
    29. Curious says

      January 26, 2024 at 4:56 pm

      Hi, is it possible to describe the viscosity of the coconut cream you used please? The coconut cream available where I live is quite solid and has a 65% fat content. It isn’t liquid enough to measure in mls / cups.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        January 27, 2024 at 1:48 pm

        Hello, I use the Thai Kitchen brand of coconut cream. (Found here: https://amzn.to/47XWL1T) When you open the can it is very thick and not extremely malleable, but if you send a butter knife through to loosen it and pour the contents into another bowl, the bottom of the can has more liquid. I whisk together the liquid and solid portion from the natural separation in the can. That is what I measure for coconut cream. It is liquid enough to be poured. Similar in consistency to regular cream.

        Reply

    Primary Sidebar

    Hi, I'm Stephanie! Join me in my kitchen, where we’ll be making simple and classic desserts and learning the science of baking along the way.

    More about me →

    Find A Recipe

    Recent Popular Recipes

    • Shaved asparagus salad with chive blossom vinaigrette dressing.
      Shaved Asparagus Salad with Chive Blossom Vinaigrette
    • Moist lemon poppy seed scone broken in half to show its texture, topped with icing and styled with fresh citrus.
      Lemon Poppy Seed Cream Scones
    • Orange Chocolate Cinnamon Rolls
      Orange Chocolate Rolls
    • Orange Cream cheese frosting swirled in a bowl with an orange slice and frosted cupcakes on the side.
      Orange Cream Cheese Frosting
    Shop King Arthur Baking for all your baking needs!

    Footer

    ↑ back to top

    Website Policies

    • Privacy Policy
    • Terms of Use
    • Testimonial Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Pretty. Simple. Sweet.