Chocolate Coconut Cake
A moist, rich chocolate cake topped with fluffy coconut frosting, perfect for celebrations or a comforting treat.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
- 1/2 cup butter (for frosting)
- 4 cups powdered sugar
- 1/4 cup coconut milk
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until evenly mixed.
- In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Slowly pour in the boiling water, mixing continuously until the batter is smooth.
- Fold in the shredded coconut gently.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat the butter until creamy, then gradually add powdered sugar and coconut milk until fluffy.
- Once the cakes are cool, layer one on a plate, frost the top, add the second layer, and frost the top and sides.
- Decorate with additional shredded coconut, if desired, and serve.
Notes
Measure ingredients carefully. Keep ingredients at room temperature. Don’t skip boiling water. Customize frosting thickness with coconut milk. Frost only when cakes are cool. Store leftovers in an airtight container.