Name: Moist Chocolate Coconut Cake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 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; 2 cups sweetened shredded coconut; 1 can (14 oz) sweetened condensed milk; 1 teaspoon vanilla extract; 1/4 cup heavy cream; 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

Description

Incredibly moist three-layer chocolate cake filled with sweet coconut and topped with rich chocolate frosting. Perfect celebration cake!

Ingredients

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

Cook Mode Prevent your screen from going dark

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.

Notes

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

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American