Questo 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.
I love chocolate cakes, like my Torta al cioccolato facile and Torta al cioccolato e menta piperita, but I also love coconut cake, like my Easy Coconut Cake so I decided to combine my favorite recipes into this new chocolate coconut cake.
Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!
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Chocolate Coconut Cake
Ingredienti
- 1 tazza Farina a lievitazione spontanea - note 1
- 1 bicchiere Zucchero di canna non raffinato - note 2
- ½ bicchiere Cacao in polvere non zuccherato
- ⅓ bicchiere Acqua bollente - note 3
- 1 bicchiere Latte di cocco in scatola - at room temperature, shake the can before opening and measuring (note 4)
- ½ cucchiaino da tè Estratto di cocco
- ¼ cucchiaino da tè Sale
Coconut Frosting
- ½ bicchiere Burro senza lattosio (non salato) - ammorbidito
- 1 tazza Zucchero a velo
- 1-2 cucchiai Latte di cocco in scatola
- ¼ cucchiaino da tè Estratto di cocco
- ½ bicchiere Fiocchi di cocco - decorare
Istruzioni
- 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.
Note
Alimentazione
Ingredienti e sostituzioni
You need only 6 base ingredients to make the cake batter. Here’s how to pick them
- Farina a lievitazione spontanea – 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 convertitore senza glutine, ma non dimenticate il lievito in polvere.
- Zucchero – 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 in polvere non zuccherato – 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.
- Acqua bollente – 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.
- Latte di cocco in scatola – 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.
- Estratto di cocco – Coconut extract boosts the coconut flavor. You can omit it for a subtler coconut profile, but avoid artificial flavorings as they may taste chemical.
- Sale – This balances the sweetness and enhances the chocolate and coconut flavors.
And if you choose to do the frosting, you need the following:
- Burro vegetale non salato – It brings creaminess and richness to the frosting.
- Zucchero a velo – 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.
- Latte di cocco in scatola – This adds creaminess and a subtle coconut flavor to the frosting. Stick to full-fat canned coconut milk for the best consistency.
- Estratto di cocco – This intensifies the coconut flavor in the frosting. It can be replaced with vanilla extract for a milder profile.
- Fiocchi di cocco – 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.
Combine the dry ingredients in a mixing bowl.
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.
I consigli di Carine per la pasticceria
I have a few more tips to make sure you make the best cake ever!
- 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.
- 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.
- Room-Temperature Ingredients – Ensure the coconut milk is at room temperature to prevent it from seizing when mixed with boiling water.
- Non mescolare troppo l'impasto – Mix until just combined to avoid over-developing the gluten, which can make the cake dense.
- Controlla la cottura – 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.
- 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.
- 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.
- Decorative Coconut Topping – Toast the coconut flakes lightly in a dry pan for extra crunch and a golden appearance.
- Add a Flavor Twist – Stir a teaspoon of cinnamon or chili powder into the batter for a unique spin on the chocolate flavor.
- Storage for Moisture – Keep the cake in an airtight container or wrap it tightly with plastic wrap to retain its moisture.
Conservazione e preparazione dei pasti
You can store the frosted cake in an airtight container in the fridge fino a 4 giorni. 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.
Suggerimenti per servire
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.
- Idee per la farcitura – Top with fresh berries, toasted coconut, or a drizzle of vegan chocolate ganache for added elegance.
- Holiday Twist – 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:
I made this yesterday and it was super easy and absolutely delicious! Don’t skip the toasted coconut on top as it made this cake extra yummy! Merci Karine!
Thank you so much for this lovely feedback! I agree, the coconut on top is heaven.
Very moist and super yummy!
Instead of coconut flakes on top, I used grated dark chocolate!
What a great idea to add chocolate on top of the frosting!
lovely & simple. I didnt have coconut essence & added coffee which gave it a nice richness. Thank you.
Sweetened coconut milk or unsweetened? Thanks
As seen on the ingredient picture above, I bake with unsweetened coconut milk. Enjoy