Chocolate and coconut is one of the best sweet flavor combination and I bring it to you in a homemade cake. This is such a delicious, rich chocolate cake topped with light, whipped coconut frosting and sprinkled with coconut flakes.
I wish I could talk about this cake all day…and I probably would. Although, I am on vacation and quickly have to finish this post before hubby wakes up from the nap. We got a whole two days off together while the little man is with grandparents and auntie.
We are having such a fun getaway, just the two of us. We can do whatever we want…ah, freedom!
This is a nice, rich chocolate cake paired with a light and fluffy whipped coconut frosting! The combination of the two makes the texture so perfect. Chocolate and coconut, of course, are wonderful together!
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Chocolate Cake with Whipped Coconut Frosting
Ingredients
- Basic Chocolate Cake:
- 1 cup unsweetened cocoa powder
- 1 1/2 cups hot water
- 2 1/2 cups cake flour
- 1 1/4 cup white granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3 eggs room temperature
- 3/4 cups vegetable oil
- 1/2 cup sour cream
- 2 tsp vanilla extract
- Coconut Whipped Frosting:
- 1 cup heavy whipping cream cold
- 1 cup cream of coconut crema de coco (cold, keep in the fridge until ready to use)
- 2 tbs white granulated sugar
- 1 cup coconut flakes per cake
Instructions
- Basic Chocolate Cake:
- Preheat the over to 350. Spray two 9-inch round cake pans with cooking spray and lightly dust it with flour.
- Mix hot, boiling water with unsweetened cocoa powder. Stir well and set aside.
- In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
- Whisk together the vegetable oil, vanilla extract, eggs and sour cream.
- On low speed, slowly pour in the egg mixture into the dry ingredients. Once it's combined, bring the speed up to medium and beat for about two minutes.
- Lower the speed to low again and slowly pour in the hot cocoa. Mix until just combined. Turn off the mixer.
- Using the spatula, scrape the sides and the bottom and continue mixing with the spatula until the batter is smooth.
- Divide the batter between the two 9-inch round cake pans and bake for 24-27 minutes. Cool completely before frosting.
- Whipped Coconut Frosting:
- Place your metal bowl from the electric mixer and the whisk attachment (or a regular metal bowl and the beaters) in the freezer for 10-15 minutes.
- Make sure that your heavy whipping cream and cream of coconut are both cold.
- Add the heavy whipping cream and cream of coconut in the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly, pour in the sugar. Beat until stiff peaks appear (don't walk away far.)
- Make sure the cake is completely cooled or your frosting will melt!
- Frost the cake generously. Sprinkle with coconut flakes evenly, all over the cake.
Nutrition
Marylue Tucker says
This combo sounds delicious, I just have one question, sweetened coconut or unsweetened?
lyuba says
I’m so sorry that I didn’t see your comment until now!
I normally use sweetened coconut! I hope you enjoy it, Marylue!
Miranda says
Your whipped frosting is so yummy! I used it on my latest baking, (you can see it on my blog as Peep-tastic Birthday Cake!)
lyuba says
Thank you so much, Miranda!
Eileen, The Super Tourists says
Hi! I was researching for coconut frostings and i saw yours. Looks good and yummy. However, I live in a tropical country, The Philippihes, and I was wondering how the frosting takes to warm weather and even travel (say, 2-3 hours). I’ll be making this as a souvenir forparty goerrs and some of the guests live really far away
hope you can answer my inquiry. thanks 🙂
lyuba says
Hi Eileen!
Is there a way for you to make the frosting when you get to your destination? You can bring the ingredients in a cooler and whip it there. If not, I really don’t think it will hold up for 2-3 hour without being kept at a cold temperature. You can may be make the frosting at home and now frost the cake. Place the frosting in a container and in the cooler filled with ice (make sure the container is tightly closed). Best of luck!!! Oh, and if the party is expected to be long, give out the souvenirs at the end and keep them refrigerated until then.
Carolyn says
Wondering if you can layer this cake instead of making two cakes?
lyuba says
Absolutely, Carolyn! I believe that you can even make it a three layer cake. If you want to make it a three layer, just watch the frosting. You may need to time and a half the frosting but it would be enough for two layers.
Thomas Paul Shultz says
Beautiful creations. My middle daughter, Tianna, will certainly be taking advantage of your recipes and inspiration. She’s the baker in the house.
lyuba says
Thank you! I hope everyone enjoys it 🙂
Natasha In Oz says
Yum! I hope you enjoyed your little break and found time relax and re-connect.
Thanks for sharing your post at the Say G’day Saturday linky party. I am so thrilled that you join in and share your amazing recipes.
Best wishes,
Natasha in Oz
Suzanne says
Sorry, put my e-mail address in the Website box on my previous comment.
Have a Lovely Day,
Suzanne
Pieced Pastimes
Suzanne says
Chocolate and coconut – two of my favorites. This looks and sounds amazing!
Thanks for sharing,
Suzanne
Pieced Pastimes
PS-Would love to have you link this up to Saturday Sparks. Links open till Friday.
Lisa @ Stop and Smell the Chocolates says
That cake looks fabulous!! Thanks for sharing!
Hannah says
Hello! Good looking cake, I just want to know if the frosting needs to be doubled or will it also frost both cakes?
lyuba says
Hi, Hannah! The frosting did frost both of my cakes. If you want extra or a thick layer, you can double of make one and a half recipe. Enjoy 🙂
Karyn - Pint Sized Baker says
beautiful cake! love it! Pinned of course! Thanks so much for sharing on Two Cup Tuesday at Pint Sized Baker. I hope to see you again on Monday night!
lyuba says
Thank you so much, Karyn!! Sure thing!
I hope to see you sometime at my party as well 🙂
Betsy says
yum…thanks for the recipe!
lyuba says
Of course, Betsy! Thank you!