Moist Chocolate Coconut Cake

Moist chocolate coconut cake is one of those special desserts that makes any occasion feel like a celebration. I first made this for my daughter’s birthday after she begged for “chocolate cake with coconut like Grandma used to make,” and honestly, it turned out even better than I remembered.

The rich chocolate layers paired with sweet coconut filling and silky chocolate frosting create this wonderful combination that disappears from the cake stand faster than you’d believe.

Why You’ll Love This Recipe

• Incredibly moist chocolate cake that stays soft for days
• Sweet coconut filling adds the perfect tropical touch
• Rich chocolate frosting that’s smooth and pipeable
• Makes a stunning three-layer cake perfect for celebrations
• Easier to make than it looks – uses simple ingredients

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Ingredients You’ll Need

For the Chocolate Cake:

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 cup buttermilk (room temperature)
• 1 cup hot coffee (or hot water)
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract

For the Coconut Filling:

• 2 cups sweetened shredded coconut
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

For the Chocolate Frosting:

• 1 cup unsalted butter (room temperature)
• 3/4 cup unsweetened cocoa powder
• 3 1/2 cups powdered sugar
• 1/3 cup whole milk
• 2 teaspoons vanilla extract
• Pinch of salt

Why These Ingredients Work

The combination of buttermilk and hot coffee creates the most incredibly moist chocolate cake you’ve ever tasted. The coffee deepens the chocolate flavor without making it taste like coffee!

Using oil instead of butter keeps the cake tender and moist for days. For the filling, sweetened condensed milk acts as both sweetener and binder, holding all that lovely shredded coconut together in a sticky, sweet layer.

The heavy cream loosens it just enough to spread easily between the layers. That chocolate frosting uses both butter and cocoa to create a frosting that’s rich but not too heavy, with just the right amount of sweetness to complement the cake.

Essential Tools and Equipment

• Three 8-inch round cake pans
• Parchment paper
• Large mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Offset spatula for frosting
• Cake stand or serving plate

Step-by-Step Instructions

Prepare Your Pans

Preheat your oven to 350°F. Grease your three cake pans generously and line the bottoms with parchment paper. This little step makes removing the cakes so much easier!

Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Combine Wet Ingredients

In another bowl, mix the sugar, oil, eggs, and vanilla until smooth. Stir in the buttermilk until everything is well combined.

Bring It All Together

Add your dry ingredients to the wet mixture, stirring just until combined. Slowly pour in that hot coffee, mixing gently.

Bake the Layers

Divide the batter evenly among your three prepared pans. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Make the Coconut Filling

While your cakes cool, stir together the shredded coconut, condensed milk, vanilla, and heavy cream until everything is well combined.

Prepare the Frosting

Beat the butter until light and fluffy. Gradually add the cocoa powder and powdered sugar, mixing on low speed at first to avoid a sugar cloud in your kitchen! Add the milk, vanilla, and salt, then beat on high for about 2 minutes until the frosting is smooth and creamy.

Assemble Your Cake

Place one cake layer on your serving plate. Spread half the coconut filling on top, going right to the edges. Add the second layer and repeat with the remaining filling. Top with the final cake layer, then frost the top and sides with your chocolate frosting.

You Must Know

The secret to a truly moist chocolate cake is not overbaking it. Take it out when a toothpick comes out with a few moist crumbs – not completely clean. Those last few minutes in the oven can be the difference between moist and dry. Also, let your cakes cool completely before assembling.

I know it’s tempting to start frosting while they’re still warm, but warm cake plus cold frosting equals a melty mess. Been there, learned that lesson!

Personal Secret: I always chill my assembled cake (before the final frosting) for about 20 minutes. This sets the coconut filling and makes frosting the outside so much easier. The layers stay put and you get those beautiful, clean lines.

Pro Tips & Cooking Hacks

• Use room temperature eggs and buttermilk for better mixing
• Don’t skip the parchment paper – it’s your insurance policy against stuck cakes
• If you don’t have buttermilk, make your own by adding 1 tablespoon of vinegar to a cup of regular milk
• For extra-dark chocolate flavor, use Dutch-process cocoa
• Beat your frosting longer than you think you need to – more air means fluffier frosting

Flavor Variations & Suggestions

Try adding a layer of raspberry or strawberry jam with the coconut filling for a berry twist. Chocolate ganache between the layers instead of frosting adds serious richness.

Toast your coconut before mixing it into the filling for deeper flavor. For a tropical version, add a tablespoon of rum extract to the coconut filling. White chocolate frosting instead of chocolate creates a beautiful contrast. Cream cheese frosting would be divine with this cake too.

Make-Ahead Options

You can bake the cake layers up to 2 days ahead. Wrap them tightly in plastic wrap and keep at room temperature. The coconut filling can be made a day ahead and refrigerated.

The frosting can also be made ahead – just let it come to room temperature and give it a quick beat before using. The fully assembled cake keeps beautifully for 3-4 days at room temperature if your house isn’t too warm, or up to a week in the refrigerator.

What to Serve With Chocolate Coconut Cake

This cake is rich and decadent, so keep sides simple. A scoop of vanilla ice cream or a dollop of whipped cream is perfect. Fresh berries add a nice tart contrast to the sweet cake. A cup of hot coffee or cold milk is the classic pairing. For special occasions, serve with a drizzle of chocolate sauce or caramel. Some folks love it with a glass of dessert wine or port.

Allergy Information

This cake contains wheat (flour), dairy (butter, buttermilk, milk), and eggs. For a dairy-free version, use plant-based butter and substitute the buttermilk with a plant milk mixed with vinegar. The condensed milk can be swapped for coconut condensed milk. For egg-free baking, try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), though the texture will be slightly different.

Storage & Reheating

Store covered at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, let the cake sit at room temperature for about 30 minutes before serving – it tastes best when not super cold. This cake doesn’t really need reheating since it’s delicious at room temp, but if you want a warm slice, microwave an individual piece for about 10-15 seconds.

Frequently Asked Questions

Can I make this as a sheet cake instead of layers?

Yes! Pour the batter into a greased 9×13 pan and bake for 35-40 minutes. Spread the coconut filling on top, then frost with the chocolate frosting.

Why use hot coffee in chocolate cake?

The hot liquid helps bloom the cocoa powder, which intensifies the chocolate flavor. You won’t taste coffee in the final cake, I promise!

My filling is too runny. What do I do?

Let it sit for another 10-15 minutes. The coconut will absorb more of the liquid and it’ll thicken up. If it’s still too loose, add a bit more shredded coconut.

Can I freeze this cake?

Yes! Wrap individual slices well in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight.

How do I get smooth frosting on the sides?

A hot offset spatula is the secret! Dip it in hot water, dry it off, then smooth. The warm metal glides over the frosting beautifully.

💬 Tried this recipe? Leave a comment and rating below! I’d love to see photos of your beautiful cake!