Chocolate Coconut Cake is a rich, moist chocolate sheet cake topped with sweet and creamy coconut frosting and crunchy, toasted coconut chips!
One thing that I have been working on this summer, though, is more easy recipes – like this Chocolate Coconut Sheet Cake.
Even though the cake and the frosting are both made from scratch, it only takes about 15 minutes of total hands-on time to make this super yummy cake.
The cake is moist and rich and chocolaty. It goes perfectly with the sweet, creamy coconut frosting. The cake is topped with crunchy toasted coconut chips for a bit of crunch.
I highly suggest finding or making toasted coconut chips. The texture and crunch are delicious with the tender cake, and they really help to make this chocolate coconut cake something special.
“This cake is absolutely awesome. Rich and moist.” – Pamela
Ingredient notes and substitutions
- Flour: It’s important to properly measure the flour. Weighing it is the most accurate means of measurement. If not, you will need to sift the flour to avoid packing it.
- Unsweetened cocoa powder: Regular unsweetened cocoa powder works well in this recipe.
- Coconut oil: The coconut oil adds moisture and mild coconut flavor. If you’d like to use a different type of oil, like olive oil or vegetable oil, you can. However, I recommend adding 1/2 – 1 teaspoon coconut extract along with the vanilla extract.
- Butter: I use salted butter in the frosting. The little bit of salt helps to balance out the frosting.
How to make chocolate coconut cake
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350F. Grease a 9×13-inch baking pan; set aside.
Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 3: Add coconut oil, yogurt, melted chocolate, eggs, vanilla, and water. Stir together until combined.
Step 4: Pour batter into prepared pan.
Step 5: Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let cool in pan to room temperature.
Step 7: To make frosting, beat butter until smooth, about 1-2 minutes.
Step 8: Add coconut milk, powdered sugar, and vanilla extract. Beat until well-combined.
Step 9: Stir in pinch or two of salt, to taste.
Step 10: Spread frosting over cooled cake, and top with coconut chips.
Recipe Tips!
- Lining the pan: If you would like to remove the entire cake for easier cutting, line the pan with a piece of parchment paper, leaving a slight overhang.
- Room temperature ingredients: If your colder ingredients, like the eggs and sour cream, aren’t at room temperature, the chocolate and the coconut oil can both harden when mixed with the cold ingredients.
- Full-fat dairy: I recommend using full-fat sour cream or whole milk plain Greek yogurt. The fat makes for moister cake.
Storage
Store any leftover cake in an airtight container in the refrigerator. The cake will keep for up to 4 days when properly stored in the fridge.
More chocolate cake recipes!
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Chocolate Coconut Cake
Equipment
- 9×13 pan
Ingredients
Chocolate Cake
- 2 ½ cups sifted all-purpose flour
- 1 ¼ cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup melted coconut oil
- 3/4 cup sour cream or plain Greek yogurt ¹ at room temperature
- 4 ounces semisweet baking chocolate melted
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup warm water not hot
Coconut Buttercream Frosting
- 1 cup butter at cool room temperature
- 5 tablespoons full-fat coconut milk
- 3 cups powdered sugar
- 1/4 teaspoon vanilla extract
- Pinch or two of kosher salt
- Unsweetened toasted coconut chips
Instructions
- Preheat oven to 350F. Grease a 9×13-inch baking pan; set aside.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add coconut oil, yogurt, melted chocolate, eggs, vanilla, and water. Stir together until combined.
- Pour batter into prepared pan.
- Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan to room temperature.
- To make frosting, beat butter until smooth, about 1-2 minutes.
- Add coconut milk, powdered sugar, and vanilla extract. Beat until well-combined.
- Stir in pinch or two of salt, to taste.
- Spread frosting over cooled cake, and top with coconut chips.
- Store any leftovers covered in the fridge.
Notes
- Flour: It’s important to properly measure the flour. Weighing it is the most accurate means of measurement. If not, you will need to sift the flour to avoid packing it.
- Unsweetened cocoa powder:Â Regular unsweetened cocoa powder works well in this recipe.
- Coconut oil: The coconut oil adds moisture and mild coconut flavor. If you’d like to use a different type of oil, like olive oil or vegetable oil, you can. However, I recommend adding 1/2 – 1 teaspoon coconut extract along with the vanilla extract.
- Butter: I use salted butter in the frosting. The little bit of salt helps to balance out the frosting.
- Nutrition values are estimates.Â
Nutrition
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Originally published 7/29/2016.
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Comments & Reviews
Pamela Kern says
This cake is absolutely awesome. Rich and moist.
Kate says
Thank you so much!
Julia says
Great recipe! We really liked the coconut buttercream. It was some of the best frosting that we’ve tried.
Kate says
Thank you! The frosting is my favorite part.