Description
This decadent Chocolate Coconut Cake combines rich cocoa flavor with a luscious coconut buttercream frosting and a delightful shredded coconut topping. Perfectly moist layers are enveloped in a smooth coconut-infused buttercream, making an irresistible dessert for any occasion.
Ingredients
Cake
- 2 cups (260g) all-purpose flour (measured correctly)
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) milk
- 1 cup (240ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 1 cup (240ml) hot water
Buttercream Frosting
- 2 1/2 cups (560g) unsalted butter, room temperature
- 10 cups (1150g) powdered sugar
- 1 tbsp coconut extract
- 6–8 tbsp (90ml-120ml) heavy cream
- Pinch of salt
Decoration
- 1 1/2 cups (113g) sweetened shredded coconut
Instructions
- Preheat and Prepare: Preheat your oven to 300°F (148°C). Line three 8-inch cake pans with parchment paper circles at the bottom and grease the sides to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: To the dry mix, add eggs, milk, and vegetable oil. Mix thoroughly until fully combined.
- Incorporate Vanilla Water: Stir vanilla extract into the hot water, then gently blend this into your batter until smooth. Note that the batter will be quite thin, which is normal.
- Divide and Bake: Evenly pour the batter into the prepared cake pans. Bake for 30-33 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool Cakes: Remove cakes from the oven and let them cool in pans for about 10 minutes. Then transfer to wire racks to cool completely before frosting.
- Make Buttercream: Beat the softened butter until smooth and creamy. Gradually add half the powdered sugar, mixing until smooth. Add coconut extract, 3 tablespoons of heavy cream, and a pinch of salt; mix well.
- Complete Buttercream: Slowly incorporate the remaining powdered sugar, continuing to beat until silky. Add more heavy cream if needed to reach a spreadable consistency.
- Level Cakes: Use a serrated knife to trim the domes off the tops of the cakes, ensuring each layer is flat for stacking.
- Assemble Layers: Place the first cake layer on your serving plate or cake board. Spread approximately 1 cup of buttercream evenly over the surface.
- Add Second Layer: Place the second cake layer on top and apply another cup of buttercream.
- Top and Frost: Add the final layer and frost the entire outside of the cake smoothly with the remaining buttercream.
- Apply Coconut: Immediately press shredded coconut onto the top and sides of the frosted cake before the frosting sets and loses stickiness.
- Decorate: Pipe buttercream swirls on top of the cake using a piping tip (e.g., Ateco tip 808) for an elegant finish.
- Storage: Keep the cake in an airtight container. It will stay fresh at room temperature for up to 24 hours, then refrigerate. Serve at room temperature or slightly cool, avoiding serving it cold. Best eaten within 4-5 days.
Notes
- Make sure to measure flour correctly by spooning it into the measuring cup and leveling it off.
- Baking at a lower temperature (300°F) ensures a moist and tender crumb.
- The batter will be thin, this is expected and helps to keep the cake moist.
- Press the shredded coconut onto the cake immediately after frosting for best adhesion.
- Allow buttercream and cake to come to room temperature before serving for optimal texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
