Go Back
–+ servings
Chocolate coconut sheet cake with three pieces cut.
Print

Chocolate Coconut Cake

Chocolate Coconut Cake is a moist chocolate cake topped with a sweet and creamy coconut buttercream frosting.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 20 servings
Calories 329kcal
Author Kate @ I Heart Eating

Equipment

  • 9x13 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
US Customary - Metric

Instructions

  • Preheat oven to 350F. Grease a 9x13-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: 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. 

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 47g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 269mg | Potassium: 130mg | Fiber: 1g | Sugar: 32g | Vitamin A: 335IU | Calcium: 32mg | Iron: 1.7mg