Chocolate Coconut Cake
Prep time
Cook time
Total time
This chocolate and coconut layer cake is not only a showstopper, is also really, really, really good. I would say it tastes divine. Chocolate and coconut is match made in heaven.
Recipe type: Dessert
For the cake:
  • 2 eggs, room temperature
  • 300 grams (1½ cup, 10.5 oz) granulated sugar
  • 240 grams (1 cup) buttermilk
  • 120 ml (1/2 cup) oil
  • 120 grams (1 cup) cocoa powder
  • 2 teaspoons vanilla extract
  • 240 ml (1 cup) strong brewed coffee (or water)
  • 300 grams (2⅓ cup +1 Tablespoon) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
For the coconut buttercream:
  • 500 ml (2 cups+2 tablespoons) whole milk
  • 60 grams (1/2 cup) cornstarch
  • 100 grams (3.5 oz) dessicated coocnut or coconut flour
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 200 grams (1 cup) granulated sugar
  • 200 grams (7/8 cup, 7 oz) butter, room temperature
For the layers:
  1. Preheat oven to 180 C (350 F). Grease and flour 3-20 cm (8 inch) springform pans and line bottoms with parchment paper.
  2. In a mixing bowl, whisk together flour, cocoa, baking soda, baking powder and salt.
  3. In a large bowl beat eggs and sugar until pale, add vanilla, oil, buttermilk and coffee.
  4. With a mixer on a low speed, mix in dry ingredients until incorporated. Batter will be a bit thin.
  5. Pour batter evenly into prepared pans.
  6. Bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean.
  7. Cool 10 minutes and remove cakes from pans and transfer them to wire racks.
  8. Cool completely before frosting.
For the buttercream:
  1. Mix cornstarch, sugar, salt and vanilla with approximately 80-100 ml (1/3 cup) milk. Pour the rest of the milk in a large saucepan and bring to a light boil. Add in prepared cornstarch sugar mixture and dessicated coconut (coconut flour) and cook over medium heat, stirring constantly with a whisk until it thickens, around 5 minutes. Cool the pudding to room temperature.
  2. With an electric mixer beat the butter until pale and creamy. Add in cooled coconut pudding and mix well until it's all nicely incorporated and with no lumps.
  1. Using a long serrated knife level the tops of your cakes if needed. Divide the coconut buttercream in 3 equal parts.
  2. Place the first layer of cake on cake stand. Top with one part of buttercream. Add second layer of cake and second part of buttercream. Top cake with remaining cake layer. Frost and smooth the top and sides of the cake with remaining buttercream. Sprinkle the top and the sides with dessicated coconut.
  3. Chill the cake in the refrigerator.
Recipe by Bite It Quick at