Moist Chocolate Coconut Cake with Chocolate Frosting

WANT TO SAVE THIS RECIPE?

If you’re a fan of rich chocolate desserts with a tropical twist, this Moist Chocolate Coconut Cake with Chocolate Frosting is bound to be a new favorite. Each bite of this cake delivers intense cocoa flavor paired with chewy flakes of sweetened coconut. The moist crumb, thanks to a touch of sour cream and coconut milk, keeps this cake tender and irresistible.

Finished with a glossy chocolate frosting that melts right into the cake, this dessert is perfect for any celebration or a casual weeknight treat. Whether you’re serving it with coffee in the afternoon or as a decadent dessert after dinner, it’s one of those recipes that’ll have everyone asking for seconds.

---

What Kind of Cocoa Powder Works Best for Chocolate Coconut Cake?

For the richest chocolate flavor, opt for unsweetened Dutch-process cocoa powder. It has a smoother, less acidic taste than natural cocoa and gives the cake a deeper color. However, if all you have is natural cocoa powder, it will still yield a delicious cake—just slightly lighter in taste.

---

Ingredients for the Moist Chocolate Coconut Cake with Chocolate Frosting

• 1 cup all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 cup coconut oil (or vegetable oil)
• 2 large eggs
• 1/2 cup full-fat sour cream
• 1 tsp vanilla extract
• 1/2 cup canned coconut milk
• 1 cup sweetened shredded coconut
• 1/2 cup hot water

For the Chocolate Frosting:

• 1/2 cup unsalted butter
• 1/3 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 1/4 cup coconut milk (more if needed)
• 1 tsp vanilla extract
• Pinch of salt

---

How To Make the Moist Chocolate Coconut Cake with Chocolate Frosting

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.

Step 2: Combine Dry Ingredients

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

Step 3: Mix the Wet Ingredients

In a large mixing bowl, beat together the granulated sugar, brown sugar, and coconut oil until smooth. Add the eggs one at a time, then mix in sour cream, vanilla extract, and coconut milk until fully incorporated.

Step 4: Combine and Fold

Gradually add the dry ingredients to the wet mixture. Stir just until combined. Fold in the shredded coconut and hot water until the batter is smooth and pourable.

Step 5: Bake the Cake

Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.

Step 6: Make the Chocolate Frosting

In a saucepan, melt the butter over low heat. Stir in the cocoa powder until smooth. Remove from heat and whisk in the powdered sugar, coconut milk, vanilla extract, and a pinch of salt. Beat until creamy. If the frosting is too thick, add more coconut milk a tablespoon at a time.

Step 7: Frost and Serve

Spread the frosting over the cooled cake. For an extra touch, sprinkle more shredded coconut on top. Slice and enjoy!

---

How to Serve and Store This Cake

Serve the cake at room temperature to enjoy its full flavor and soft texture. It pairs beautifully with coffee, milk, or a scoop of vanilla ice cream.

To store, cover the cake and keep it at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture. You can also freeze the cake (without frosting) for up to 2 months. Thaw overnight in the fridge before frosting.

---

Frequently Asked Questions

Can I use a different kind of milk?

Yes! You can substitute almond or regular whole milk if you don’t have coconut milk. Just know it may slightly alter the flavor and richness.

What if I don’t have sour cream?

Greek yogurt makes a great substitute. Just use the same amount.

Can I double this recipe?

Absolutely. For a crowd, double the ingredients and bake in a 9×13-inch pan. Adjust the bake time to 35–40 minutes.

How do I know when the cake is done?

A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. The top should look set and slightly springy to the touch.

Can I make this gluten-free?

You can try using a 1:1 gluten-free flour blend. Just ensure it includes xanthan gum for best structure.

What kind of coconut is best?

Sweetened shredded coconut works best for texture and flavor. Unsweetened is fine if you prefer a less sweet bite.

---

Want More Cake Ideas with a Twist?

If you’re craving more rich, satisfying desserts, check out these other unique bakes:

• Cherry Chocolate Cheesecake for a fruity and velvety duo.
• Nutella French Toast Casserole when you want chocolate for breakfast.
• Sopapilla Cheesecake Bars for creamy cinnamon bliss.
• Christmas Maraschino Cherry Shortbread Cookies with a festive twist.
• Chocolate Peanut Butter Dream Bars for the ultimate layered indulgence.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add chopped nuts? Swap the frosting? Make it gluten-free?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Find more daily inspiration on my Pinterest page: Nina Dishes on Pinterest

---

Print

WANT TO SAVE THIS RECIPE?