Chocolate Coconut Cake
A moist and rich chocolate cake with sweet coconut that brings back childhood memories.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup shredded sweetened coconut
- 1 batch chocolate frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans or one 9×13 inch sheet pan.
- Mix the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Mix on medium speed for about 2 minutes until well incorporated.
- Stir in the boiling water gently until well combined.
- Fold in the shredded coconut.
- Pour the batter into the prepared pans. Bake for 30-35 minutes for round pans or 25-30 minutes for the sheet pan.
- Allow the cakes to cool in their pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Frost the cakes generously with chocolate frosting and sprinkle additional shredded coconut on top.
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg