Chocolate Coconut Cake
A nostalgic Chocolate Coconut Cake packed with rich cocoa and toasty coconut, perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
- 2 cups chocolate frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- Add in the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until smooth.
- Incorporate the boiling water until well combined; the batter will be thin.
- Fold in the shredded coconut.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Frost the cooled cake generously with chocolate frosting.
- Serve and enjoy every bite!
Notes
For an extra coconut flavor, try toasting the shredded coconut before folding it in. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://lunarecipez.com/chocolate-coconut-cake/