Chocolate Coconut Infused Cake

This Chocolate Coconut Infused Cake is a delightful fusion of rich chocolate and tropical coconut flavors. The cake boasts a moist and tender crumb, enhanced by the exotic sweetness of coconut. Perfect for any celebration or as a special treat, this cake is sure to impress with its delectable taste and beautiful presentation.


For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup coconut milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Coconut Filling:

  • 1 cup sweetened shredded coconut
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, chopped
  • 1 tablespoon unsalted butter

Optional Additions:

  • Toasted coconut flakes for garnish
  • Fresh berries for a pop of color


1. Prepare the Cake:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the coconut milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
  • Stir in the boiling water until the batter is smooth (the batter will be thin, but that’s okay).
  • Divide the batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Coconut Filling:

  • In a medium bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract.
  • Mix until the coconut is evenly coated. Set aside.

3. Prepare the Chocolate Ganache:

  • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
  • Remove from heat and add the chopped chocolate and butter. Let it sit for 5 minutes, then stir until smooth and glossy.
  • Allow the ganache to cool slightly until it thickens to a spreadable consistency.

4. Assemble the Cake:

  • Place one cake layer on a serving plate. Spread the coconut filling evenly over the top.
  • Place the second cake layer on top of the coconut filling.
  • Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
  • Use a spatula to smooth the ganache over the top and sides of the cake.

5. Garnish and Serve:

  • Garnish with toasted coconut flakes and fresh berries if desired.
  • Allow the ganache to set before slicing and serving.

Tips for Success:

  • Make sure all ingredients are at room temperature before starting.
  • For a stronger coconut flavor, use coconut extract instead of vanilla extract in the cake batter.
  • Allow the cake to cool completely before assembling to prevent the filling and ganache from melting.

Nutritional Estimate:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Calories: Approximately 450-500 per slice (based on 12 slices)
  • Total Fat: Approximately 25-30g
  • Saturated Fat: Approximately 15-18g
  • Cholesterol: Approximately 60-80mg
  • Sodium: Approximately 250-300mg
  • Total Carbohydrates: Approximately 55-60g
  • Dietary Fiber: Approximately 4-5g
  • Sugars: Approximately 40-45g
  • Protein: Approximately 5-7g

This Chocolate Coconut Infused Cake is a perfect dessert for any occasion. Its rich, chocolatey flavor combined with the sweet and tropical taste of coconut makes it an irresistible treat. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience. Enjoy the compliments from your guests as they savor each bite of this luscious cake!

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