Pastel de chocolate y coco (sin lácteos, sin huevos, 1 tazón)

Esta Pastel de chocolate y coco is an easy moist chocolate cake with wonderful coconut flavors and topped with a creamy coconut frosting. It’s a decadent holiday cake, easy to make with pantry ingredients and no eggs or dairy.

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I love chocolate cakes, like my Pastel de chocolate fácil y Pastel de chocolate y menta, but I also love coconut cake, like my Pastel de coco fácil so I decided to combine my favorite recipes into this new chocolate coconut cake.

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Pastel de chocolate y coco

This Chocolate Coconut Cake is an easy moist chocolate cake with wonderful coconut flavors and topped with a creamy coconut frosting. It's a decadent holiday cake, easy to make with pantry ingredients and no eggs or dairy.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 25 minutos minutos

Enfriamiento: 1 horas. hr

Tiempo Total: 1 horas. hr 35 minutos minutos

Curso: Postres

Tipo de cocina: American

Porciones: 12 rebanadas

Calorías: 316 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 ½ tazas de Harina con levadura - Notas 1
• ▢ 1 taza de Azúcar de caña sin refinar - Notas 2
• ▢ ½ taza de Cacao en polvo sin azúcar
• ▢ ⅓ taza de Agua hirviendo - Notas 3
• ▢ 1 taza de Leche De Coco Enlatada - at room temperature, shake the can before opening and measuring (note 4)
• ▢ ½ cucharadita de Extracto de coco
• ▢ ¼ cucharadita de Salt

Glaseado de coco

• ▢ ½ taza de Mantequilla sin lácteos (sin sal) - suavizado
• ▢ 1 ½ tazas de Azúcar en polvo
• ▢ 1-2 cucharadas de Leche De Coco Enlatada
• ▢ ¼ cucharadita de Extracto de coco
• ▢ ½ taza de Hojuelas de coco - para decorar

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Line an 8-inch pan with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
• In a large mixing bowl, whisk the self-rising flour, unsweetened cocoa powder, sugar, and salt. Whisk until no lumps of cocoa powder can be seen.
• Stir in canned coconut milk, boiled water, and coconut extract.
• Pour the batter into the prepared cake pan and bake it on the center rack of the oven for 25-30 minutes at 350°F (180°C) until a toothpick inserted in the center of the cake comes out clean.
• Let the cake cool down for 5 minutes in the pan then transfer it to a cooling rack to completely cool down at room temperature before frosting.
• Make a batch of my coconut frosting. In a mixing bowl, beat the plant-based butter, powdered sugar, coconut extract, and 1 tablespoon of coconut milk.
• Beat until creamy, adding the extra coconut milk if needed.
• Spread on the cooled cake and sprinkle extra coconut flakes on top to decorate.

Notas

notas 1: One cup of self-rising flour is equivalent to 1 cup of all-purpose flour + 2 teaspoons of baking powder. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.

notas 2: Any granulated sugar can be used such as demerara sugar, unrefined cane sugar, or coconut sugar, for healthier options.

notas 3: Boiled water means you boil some water in a kettle, measure it, and set it aside for 5 minutes before adding it to the recipe. Boiled water blooms the cocoa powder and increases the chocolate flavor. You can also swap for brewed espresso. 

notas 4: I recommend avoiding packaged coconut milk. It has less fat, and it won’t create the same moist chocolate cake crumb.

Almacenaje: You can store the cake in the fridge for up to 4 days in an airtight container. Freeze slices for up to 1 month in freezer bags or a sealed container. Thaw them at room temperature.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1cuadrado | Calorías: 316kcal | Carbohidratos: 47.1g | Proteína: 3.3g | Grasa: 14.2g | Grasa saturada: 8.4g | Grasa poli-insaturada: 1.9g | Grasa monosaturada: 3g | Grasas trans: 0.04g | Sodio: 115.7mg | Potasio: 149.4mg | Fibra: 2.7g | Azúcar: 32.5g | Vitamina A: 359.9IU | Vitamina C: 0.6mg | Calcio: 11.9mg | Hierro: 1.1mg | Magnesio: 33mg | Fósforo 70.4mg | Zinc: 0.6mg

Ingredientes y sustituciones

You need only 6 base ingredients to make the cake batter. Here’s how to pick them

• Harina con levadura – This provides structure and leavening for the cake. It can be substituted with all-purpose flour combined with 2 teaspoons of baking powder per cup. Avoid using plain flour without a leavening agent, as the cake will not rise. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.
• Sugar – Sugar sweetens the cake and balances the cocoa’s bitterness. You can use granulated sugar, demerara sugar, or coconut sugar for a less refined option. Avoid liquid sweeteners, as they alter the batter’s consistency.
• Cacao en polvo sin azúcar – Cocoa powder adds rich chocolate flavor. Stick to unsweetened cocoa powder; avoid hot cocoa mixes, which contain sugar and milk solids. Dutch-processed cocoa powder can be used for a deeper chocolate flavor.
• Agua hirviendo – This enhances the chocolate flavor by blooming the cocoa powder. It can be replaced with brewed espresso for a coffee-chocolate flavor. Avoid cold or room-temperature water, as it won’t properly bloom the cocoa.
• Leche De Coco Enlatada – Canned milk provides moisture, richness, and coconut flavor. Use full-fat canned coconut milk for the best results. Avoid low-fat or packaged coconut milk beverages, as it lacks the richness needed for the cake crumb.
• Extracto de coco – Coconut extract boosts the coconut flavor. You can omit it for a subtler coconut profile, but avoid artificial flavorings as they may taste chemical.
• Salt – This balances the sweetness and enhances the chocolate and coconut flavors.

And if you choose to do the frosting, you need the following:

• Unsalted Plant-Based Butter – It brings creaminess and richness to the frosting.
• Azúcar en polvo – This sweetens and creates a smooth frosting. You can use sifted powdered sugar. Avoid unrefined sugars, as they don’t dissolve well. Sugar-free alternatives work fine, such as powdered allulose.
• Leche De Coco Enlatada – This adds creaminess and a subtle coconut flavor to the frosting. Stick to full-fat canned coconut milk for the best consistency.
• Extracto de coco – This intensifies the coconut flavor in the frosting. It can be replaced with vanilla extract for a milder profile.
• Hojuelas de coco – Flakes add a decorative touch and enhance the cake’s coconut theme. Use unsweetened flakes or shreds.

How to Make Chocolate Coconut Cake

This cake is really easy to make. Here’s how in pictures.

Mezcla los ingredientes secos en un bol.

Add the liquid ingredients to a well in the middle of the dry mixture.

Stir the batter until it’s just mixed and prepare a square pan with parchment paper.

Pour the batter into the pan and bake it for 25-30 minutes at 350 °F (180 °C).

beat the plant-based butter, powdered sugar, coconut extract, and coconut milk to make the frosting.

Spread the frosting on top of the cake and add coconut shaving son the top.

Consejos de repostería de Carine

I have a few more tips to make sure you make the best cake ever!

1. Bloom the Cocoa Properly – Always use freshly boiled water or brewed espresso to activate the cocoa powder and maximize its flavor. Let the water cool for 2-3 minutes before adding to avoid overheating the batter.
2. Choose the Right Coconut Milk – Always shake the can before measuring to evenly distribute the cream and liquid. Use full-fat coconut milk for the best texture and flavor.
3. Room-Temperature Ingredients – Ensure the coconut milk is at room temperature to prevent it from seizing when mixed with boiling water.
4. No mezcles demasiado la masa. – Mix until just combined to avoid over-developing the gluten, which can make the cake dense.
5. Comprobar la cocción – Insert a toothpick in the center of the cake. It should come out clean or with a few moist crumbs. Avoid overbaking, as it will dry out the cake.
6. Cool Completely Before Frosting – Frosting a warm cake will cause the frosting to melt and slide off. Let the cake cool completely at room temperature first.
7. Customize the Frosting Consistency – Add coconut milk gradually to achieve your desired frosting texture. For a firmer frosting, chill it for 10 minutes before spreading.
8. Decorative Coconut Topping – Toast the coconut flakes lightly in a dry pan for extra crunch and a golden appearance.
9. Add a Flavor Twist – Stir a teaspoon of cinnamon or chili powder into the batter for a unique spin on the chocolate flavor.
10. Storage for Moisture – Keep the cake in an airtight container or wrap it tightly with plastic wrap to retain its moisture.

Almacenamiento y preparación de comidas

You can store the frosted cake in an airtight container in the fridge por hasta 4 días. Bring to room temperature before serving for the best flavor. You can also freeze the cake by slicing it and wrapping each slice in plastic wrap before placing them in a freezer-safe bag. Thaw the slices at room temperature for a quick dessert.

You can also bake the cake a day ahead and frost it just before serving to save time. Store the unfrosted cake wrapped in plastic to maintain its freshness and moisture.

Sugerencias para servir

This cake is perfect to make many different fancy desserts.

• Layer Cake Variation – Double the recipe and bake it in three 6-inch pans for a layer cake. Spread a layer of frosting or a coconut cream filling between the layers.
• Ideas para decorar – Top with fresh berries, toasted coconut, or a drizzle of vegan chocolate ganache for added elegance.
• Un toque navideño – Add crushed peppermint candy to the frosting or garnish with vegan white chocolate curls for a festive look.

More Chocolate Cake Recipes

If you like chocolate cakes, you need to try my other recipes:

Pastel de chocolate sin hornear

Pastel de chocolate alemán vegano

Pastel de chocolate loco

Pastel de yogur con chocolate