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 8x8-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.