A classic chocolate cake with a twist from coconut flavor. Soft, rich and tender cake with luscious chocolate frosting that is perfect for any celebration.
Hey there, my blog turns 2 today.
I just can’t imagine how long 2 years will be like until today, when Facebook reminds me of the first post I ever posted on my blog 2 years ago. Time flies so fast and Her dreamy Kitchen Blog is already 2 years old.
I can’t explain how nostalgic I feel when looking back on the journey I’ve had with this blog. It was created like a digital diary where first I can chronicle my mom’s baking recipes. If there is one thing you don’t know about me, let me tell you: I love writing down all my thoughts in a notebook. Since my mom’s food was so wonderful, I usually asked her the secret, tricks or recipes and wrote them all down in my little notebooks. Now since I can share with you everything, those little tricks and secrets are no longer secrets.
More than that is how grateful I am. This celebration is dedicated to all family, friends, fellow and readers for your love and great support. Thank you at the bottom of my heart for following me along and joining me in such a wonderful journey.
To celebrate this day, I made a coconut chocolate cake, which combines both of my favorite flavors. I personally think summer is not summer without a signature summery flavor: coconut. And coconut chocolate is such a good combo for summer baking. To enhance the flavor, I used malibu, aka coconut flavored liquor in the batter. If you don’t like it or make this cake for kids, feel free to leave it out.
More Chocolate Recipe:
Coconut Chocolate Cake
For Coconut Chocolate Cake
- 2 cups (230g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 1/2 cup (300g) granulated sugar
- 2 teaspoons (10g) baking soda
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (120ml) melted coconut oil, or mild flavored vegetable oil
- 2 teaspoons (10ml) coconut extract, or vanilla extract
- 1 tablespoon (15ml) Malibu*
- 3/4 cup (180ml) coconut cream, use Savoy or Aroy-D for the best result
- 1 cup (240ml) hot water/hot coffee
For Coconut Chocolate Ganache Frosting
- 12 ounces (339g) semi-sweet chocolate bars, chopped
- 1/2 (120ml) coconut cream, use Savoy or Aroy-D for the best result
- 1 cup (240ml) heavy cream or whipping cream
- 1 teaspoon coconut extract
- A pinch of salt
- 1/4 cup (30g) sweetened coconut flakes to garnish, optional
Make The Cake
- Preheat an oven to 350°F/175°C. Grease 2 8-inch round cake pans, line with parchment paper.
- In a large bowl, sift together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a medium bowl, beat together eggs, coconut oil, coconut extract and malibu liquor until smooth. Add coconut milk and mix until combined. With a mixer on low speed, slowly add the wet mixture into the dry mixture. Then add hot coffee or hot water and stir to combine. Keep whisking until the batter is fully combined and smooth.
- Pour the batter into prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place it on a wire rack. Allow to cool completely.
Make Coconut Chocolate Ganache Frosting
- Place chopped chocolate in a medium sized bowl and set aside.
- In a small saucepan bring both coconut cream and heavy cream to a simmer, bubbles are just starting to form around the edges of the saucepan. Remove from the heat. Add in salt, coconut extract and pour over chocolate, allow it to sit for 3-5 minutes.
- With a whisker or a metal spoon, gently stir in the cream and chocolate together until a smooth, silky consistency. Allow it to cool until it reaches a solid but soft consistency.
- When the ganache is firm but still soft, transfer it to a mixing bowl and whip it on high speed until pale and fluffy.
Assemble The Cake
- Using a cake leveler or a long-serrated knife level the tops of your cakes if needed.
- Place the first layer of cake onto a cake stand, then top with a 1/2 amount of frosting. Use an offset spatula to spread the filling towards the cake border. Place the second cake layer on top and use the remaining frosting to frost top and the sides of the cake, then use a cake scraper to smooth frosting out around edges.
- Sprinkle sweetened coconut flakes on top of the cake. Enjoy!
- The leftovers can be stored in an airtight container in the fridge for up to 5 days.