This publish could include affiliate hyperlinks. Learn our disclaimer.
This scrumptious Chocolate Coconut Cake is your favourite chocolate cake recipe topped with a creamy coconut buttercream, and naturally loads of shredded coconut. The perfect of each worlds!
The chocolate-coconut taste mixture actually shines on this Chocolate Coconut Cake!
This cake was impressed by a couple of recipes on my website — principally a mixture of my Coconut Flour Chocolate Cake, Coconut Cookies, Vegan Coconut Cake, and my go-to Vegan Birthday Cake. And no, you completely can’t inform this cake is vegan.
I needed to create a moist chocolate cake recipe, however with the addition of coconut as a result of coconut is makes every thing style higher, and this cake is simply that!
Recipe options
- This cake is by accident vegan, however you’d by no means realize it!
- Made with out eggs, and the icing can simply be made with dairy-free butter if you would like.
- A moist chocolate cake that you’re going to need to serve your company for dessert.
Substances
Flour – I used all function flour, and that is the one sort of flour I examined this recipe with. If you wish to make it gluten free, I like to recommend utilizing gluten free 1:1 all function flour.
Sugar – Cane sugar/granulated sugar; if you would like it to be much less candy, strive utilizing coconut sugar as an alternative.
Cocoa powder – Dutch course of cocoa is the transfer if you would like this cake to be additional decadent. In truth, I used common unsweetened cocoa powder as a result of that is what was in my pantry, and the cake was nonetheless fairly good, so both one is ok.
Milk – Any sort, however NOT canned coconut milk; in any other case, the feel will not be right. I usually use almond milk or oat milk in my cake recipes.
Brewed espresso – That is important if you do not need a dry cake. Plus, the espresso helps to reinforce the chocolate taste. Simply ensure that the espresso is at room temperature earlier than utilizing it.
Avocado oil – You’ve got a couple of choices in relation to baking with oil. I used avocado oil as a result of it is more healthy and neutral-tasting. Different good choices are canola oil or coconut oil that is been melted and cooled to room temperature.
Applesauce – This cake is made with out eggs, so applesauce is required to get the dry-to-wet ingredient ratio right.
Coconut extract – That is solely used within the icing, and a little bit bit goes a great distance. I counsel beginning with a small quantity, doing a fast style check and including extra if you would like.
Shredded coconut – I used sweetened coconut flakes as a result of they’re extra scrumptious and have a stronger coconut taste, however unsweetened coconut is sweet too!
Directions
Step 1: Combine dry substances. In a medium bowl, stir the flour, sugar, cocoa powder, baking soda, baking powder, and salt collectively.
Step 2: Whisk moist substances and mix. In a separate giant bowl, whisk the milk, espresso, oil, applesauce, apple cider vinegar, and vanilla extract collectively. Then, pour the dry substances into the moist and blend with a rubber spatula till mixed, being cautious to not over-mix.
Step 3: Bake. Pour the batter into two greased and lined 8-inch spherical cake pans. Bake the truffles within the oven for 40-45 minutes, or till a toothpick comes out clear. Depart the truffles within the pans for 10 minutes earlier than rigorously inverting them onto a wire rack. Enable them to chill utterly earlier than including the frosting.
Step 4: Make the coconut buttercream. With an electrical mixer, whisk the butter, vanilla extract and coconut extract collectively. Then, add the powdered sugar and stir, then add the milk 1 tablespoon at a time (as wanted) till the icing is easy. Do a fast style check and add extra coconut extract if you would like.
Step 5: Assemble. Add a dollop of icing on prime of 1 cake then unfold it round, then add the second cake on prime and proceed icing till the cake is coated. Use your fingers to press the shredded coconut into the tops and sides of the cake. Slice and luxuriate in!
Suggestions and methods
Utilizing a unique measurement cake pan: This recipe calls for 2 8-inch spherical pans. In the event you’re searching for another, you should utilize two 9-inch spherical pans OR a 9×13 rectangle pan.
Stop your cake from sticking to the pan: I at all times line my cake pans with parchment paper earlier than including the cake batter to forestall them from sticking. To do that, you’ll be able to both purchase parchment rounds, or just hint your cake pans on parchment paper, then reduce out the circles and place them on the underside of your pans.
Keep away from a dense cake: Make certain to not over-mix the batter, which might generally create a dense cake. To take action, combine the moist and dry substances collectively simply till the flour disappears. Aside from that, this cake shouldn’t be dense due to using applesauce and low, which assist maintain the cake good and moist.
Storage
Room temperature: Wrap your cake tightly in plastic wrap, then retailer it at room temperature for as much as 3 days.
Fridge: Or, refrigerate the cake for as much as per week.
Freezer: Lower the cake into slices, then tightly wrap leftovers in foil and retailer in a freezer-safe bag or container.
You may learn extra in regards to the greatest approach to retailer cake right here.
Extra chocolate recipes
In the event you made this recipe, you’ll want to depart a remark and star score beneath. Thanks!
Chocolate Coconut Cake
This scrumptious Chocolate Coconut Cake is your favourite chocolate cake recipe topped with a creamy coconut buttercream, and naturally loads of shredded coconut. The perfect of each worlds!
Servings:
Directions
-
Preheat oven to 350° and line two spherical 8-inch cake pans with parchment paper. If you have not already, it’s best to brew the espresso and permit it to come back to room temperature.
-
In a medium bowl, stir the flour, sugar, cocoa powder, baking soda, baking powder, and salt collectively.
-
In a separate giant bowl, whisk the milk, espresso, applesauce, avocado oil, apple cider vinegar, and vanilla collectively. Then, pour the dry substances into the moist and gently fold along with a rubber spatula, being cautious to not over-mix.
-
Pour the batter into the cake pans, then place the truffles within the oven and bake for 40-45 minutes or till a toothpick comes out clear. Depart the truffles within the pans for 10 minutes, then rigorously invert them onto a wire rack and permit them to chill utterly earlier than icing.
-
For the icing: cream the butter, vanilla, coconut extract, and milk collectively in a bowl, then add the powdered sugar and proceed mixing till easy. Chances are you’ll want so as to add 1-2 tablespoons of further milk if the icing appears too dry.
-
Assemble the cake: place a big dollop of icing on prime of one of many truffles and unfold it throughout, then place the second cake on prime. Add all the icing on the tops and sides of the cake, then use your fingers to press the shredded coconut on the tops and sides of the cake. Slice and luxuriate in!
Notes
*Energy are per slice and are an estimation
Diet
Energy: 708kcal | Carbohydrates: 97g | Protein: 5g | Fats: 36g | Saturated Fats: 18g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 13g | Trans Fats: 1g | Ldl cholesterol: 49mg | Sodium: 643mg | Potassium: 211mg | Fiber: 4g | Sugar: 68g | Vitamin A: 574IU | Vitamin C: 0.3mg | Calcium: 81mg | Iron: 3mg
