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Wide image of large slice of coconut chocolate cake with cream cheese frosting on a white plate.

Chocolate Coconut Cake with Coconut Cream Cheese Buttercream

Course: Dessert
Cuisine: American
Keyword: chocolate coconut cake
Difficulty Level: Experienced
Prep Time: 50 minutes
Cook Time: 45 minutes
Total Time: 1 hour 35 minutes
Servings: 12 slices
Calories: 793kcal
Author: Kara @I Scream for Buttercream
This moist chocolate coconut cake has rich chocolate cake layers covered with coconut cream cheese buttercream frosting, then with a chocolate ganache drip.
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US Customary - Metric

Ingredients

For the cake:

  • 2 cups all-purpose flour (measured correctly: spooned into the measuring cup and leveled off – don't scoop and pack the flour into the cup)
  • 1 cup unsweetened cocoa powder (not Dutch processed-see why in the post FAQs)
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2-3 teaspoons coconut extract
  • 1 (13 ounce) can unsweetened coconut milk, room temperature - make sure to mix the contents, do not discard the fat
  • 3 large eggs, room temperature

For the frosting:

  • 1 cup unsalted butter, room temperature (2 sticks)
  • 1 (8 ounce) package cream cheese, room temperature
  • 6 cups confectioner’s sugar
  • 1-2 teaspoons milk or coconut milk
  • 2-3 teaspoons coconut extract
  • 1 cup sweetened shredded coconut (feel free to toast the coconut if you want)

For the chocolate ganache drip: (optional)

  • 1 cup semi-sweet chocolate chips
  • ¾ cup heavy cream

Instructions

For the cake:

  • Preheat the oven to 325 degrees F. Grease and flour two 8-inch round cake pans.
  • In a large mixing bowl, add the flour, cocoa powder, baking powder, baking soda, salt and both sugars. Whisk well and set aside.
  • In a medium-sized bowl, add the oil, vanilla, coconut milk, extracts and eggs. Mix well with a whisk.
  • Add the liquid ingredients to the dry ingredients and mix on medium speed, then on medium-high speed only until well combined. Be very careful not to mix very long or the cake will turn out very dense and dry. Stop mixing once it's well combined. It does not have to be perfectly smooth.
  • Scrape down the sides and the bottom of the bowl and mix again for only about 10 seconds.
  • Pour the batter into the prepared pans and bake at 325 degrees F for approximately 45-55 minutes. (Ovens will vary.) A toothpick inserted into the center of each cake layer will come out either clean or with a few moist crumbs on it, but no raw batter. The cake layers will bake up with flat tops.
  • Set the pans on a wire rack to cool for about 10 minutes, then turn them out onto a cooling rack to cool completely before assembling the layer cake.

For the frosting:

  • In a large mixing bowl, add the room-temperature butter and cream cheese and mix well with an electric mixer on medium to medium-high speed until smooth.
  • Add three cups of confectioner’s sugar and mix on low until incorporated, then on medium-high until well mixed.
  • If the mixture seems very thick, add a teaspoon of milk and mix again. If it's not very thick, don't add any milk yet as you may not need any.
  • Add the last three cups of confectioner’s sugar and mix on low until combined, then on medium-high until well mixed.
  • Check the consistency. If it’s very thick, add a teaspoon of milk. It may not need any milk at all due to the cream cheese.
  • Add 1 teaspoon of the coconut extract, mix and then taste. If you'd like more coconut flavor, add another teaspoon or two until you get the taste you like.
  • Once the desired consistency and taste are reached, mix on medium-high speed for a couple of minutes to make it fluffy.

For the chocolate ganache drip: (optional)

  • Make sure to chill the cake in the refrigerator before you add the drip and make sure that the drip isn't still hot.
  • In a saucepan, add the chocolate chips and cream, then melt over medium heat. Melt and stir until smooth. Be very careful not to heat it on high heat or the chocolate will burn.
  • Take the saucepan off the heat and let it sit until it thickens up a bit more and is not super hot. This could take anywhere from 20 minutes to an hour depending on the temperature of the kitchen or the weather where you are located.

To assemble:

  • Add a cooled cake layer to a cake plate or cake stand.
  • Add frosting on top of the cake layer, then sprinkle with ½ cup of shredded coconut.
  • Add the second cake layer, then add frosting to the top and sides of the cake.
  • Set the cake in the fridge to chill while you make the drip.
  • Once the drip has cooled a bit and the cake is chilled, drizzle or spoon the drip over the sides and onto the top of the chilled cake.
  • Sprinkle the last half of the shredded coconut on top of the drip before it sets up.
  • See the notes section for best ways to store this cake, serve it and for more questions. Also see the video below this recipe to see how to assemble.

Notes

How to Store: Since this cake is covered in cream cheese frosting, it should be stored in an airtight container or covered well in the refrigerator and can last up to 6 days.
How to serve: This cake can be served chilled, at room temperature, or slightly warmed.
For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which should answer other questions you may have about ingredients, substitutions, other pan sizes etc.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 793kcal | Carbohydrates: 127g | Protein: 7g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 337mg | Potassium: 356mg | Fiber: 5g | Sugar: 103g | Vitamin A: 760IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 3mg