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Coconut Chocolate Cake

Coconut Chocolate Cake and Happy 2nd Birthday to Her Dreamy kitchen.
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Course: Dessert
Keyword: Birthday Cake, Celebration Cake, Chocolate Cake, Coconut Chocolate Cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 2 hours
Total Time: 3 hours
Servings: 12 servings

Ingredients

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

Instructions

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.

Notes

*If you want to make it alcohol-free, feel free to leave it out. 
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