This Chocolate Coconut Cake is perfect for birthdays, holidays, or whenever you’re making dessert for family and friends. The cake layers are incredibly tender, the buttercream is smooth and fluffy, and the shredded coconut on the outside gives it a beautiful finish that looks just as impressive as it tastes.

Chocolate and coconut are one of those flavor combinations that never go out of style. Rich chocolate cake paired with light coconut buttercream creates a dessert that feels special without being difficult to make. Every bite is soft, moist, and full of chocolate flavor with just the right amount of sweet coconut in the frosting.

Why You’ll Love This Chocolate Coconut Cake Recipe

• Rich, moist chocolate cake that stays soft for days.
• Light coconut buttercream that’s sweet without being overwhelming.
• Beautiful layer cake that’s perfect for celebrations.
• Simple ingredients you can easily find at the grocery store.
• Easy to make ahead for parties and special occasions.
• Chocolate and coconut are a classic combination everyone loves.

What You Will Need for this Chocolate Coconut Cake

You’ll need three 8-inch round cake pans so the cake bakes into even layers. Lining the bottoms with parchment paper helps the cakes release easily after baking.

A large mixing bowl and an electric mixer or stand mixer make preparing both the cake batter and buttercream much easier. An offset spatula is also helpful for spreading the frosting smoothly between the layers and around the outside of the cake.

Ingredients

For the Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1 cup whole milk
• 1 cup vegetable oil
• 1½ teaspoons vanilla extract
• 1 cup hot water

For the Coconut Buttercream

• 2½ cups unsalted butter, softened
• 10 cups powdered sugar
• 1 tablespoon coconut extract
• 6 to 8 tablespoons heavy cream
• Pinch of salt
• 1½ cups sweetened shredded coconut

How to Make Chocolate Coconut Cake

Step 1: Prepare the Cake Pans

Preheat your oven to 300°F (150°C). Grease three 8-inch cake pans, line the bottoms with parchment paper, and lightly grease the parchment.

Step 2: Mix the Batter

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

Add the eggs, milk, vegetable oil, and vanilla extract. Mix until everything is fully combined.

Slowly pour in the hot water while mixing until you have a smooth batter. Don’t worry if the batter seems thin. This helps create an extra moist cake.

Step 3: Bake

Divide the batter evenly between the prepared cake pans.

Bake for 30 to 33 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.

Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.

Step 4: Make the Coconut Buttercream

Beat the softened butter until smooth and creamy.

Gradually add half of the powdered sugar and continue mixing. Add the coconut extract, salt, and 3 tablespoons of heavy cream.

Mix in the remaining powdered sugar a little at a time until the frosting becomes smooth and fluffy. Add more heavy cream if needed until it reaches a spreadable consistency.

Step 5: Assemble the Cake

Trim the tops of the cakes if needed so each layer is flat.

Place one cake layer onto a serving plate and spread about 1 cup of coconut buttercream evenly over the top.

Repeat with the second cake layer and another layer of buttercream.

Place the final cake layer on top and frost the top and sides of the cake with the remaining buttercream.

Immediately press the shredded coconut onto the top and sides of the cake while the frosting is still soft. If you’d like, pipe a few decorative swirls of buttercream around the top before serving.

Tips

Use room temperature eggs and butter so the batter and frosting come together smoothly.

Measure the flour carefully using the spoon-and-level method or a kitchen scale to avoid a dry cake.

The hot water is important because it helps bring out a richer chocolate flavor from the cocoa powder.

Allow the cake layers to cool completely before frosting or the buttercream may melt.

Press the shredded coconut onto the cake as soon as you finish frosting so it sticks easily.

For even more flavor, lightly toast the shredded coconut before decorating the cake.

Storage

Store the cake covered at room temperature for up to 24 hours.

For longer storage, refrigerate it in an airtight container for up to 5 days. Let it sit at room temperature for about 30 minutes before serving so the buttercream softens.

The cake also freezes well. Wrap individual slices or the whole cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

More cake recipes

• Blackberry Velvet Cake
• Blackberry Bundt Cake
• Blackberry Coffee Cake
• Banana Coffee Cake