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
Cynthia Lou Lauer says
Wondering how long to bake in oven if using 2 8 inch pans rather than 9 inch
LyubaB says
Only by a couple of minutes. So do a toothpick test just a few minutes ahead of the cooking time posted.
MaryJo says
Hi Lyuba, I just discovered your website and this cake looks great. I’m intrigued with the concept of the whipped topping, but I don’t understand which product you use for the whipped topping. Is it Coco Lopez, like what’s used in cocktails? Or do you mean the cream portion that separates from a can of unsweetened full-fat coconut milk?
Thanks!
lyuba says
Hi MaryJo! I’m SO sorry I missed your question.
Yes, I use the sweet coconut cream (cream of coconut) that you would use in a cocktail (not the coconut milk you would use in savory recipes). I usually shake it up and mix it up and use that together.
I hope it helps!
MaryJo says
Hi Lyuba!
Not to worry, I ended up making a butter cake with my usual cream cheese frosting recipe, but I added 3/4 cup of Coco Lopez to the cake and 2 tablespoons of Coco Lopez to the frosting. It turned out really well.
Here’s the link: http://www.mjbakesalot.com/sensational-coconut-layer-cake-with-coconut-cream-cheese-frosting/
Cheers!
Lyuba says
Looks and sounds great! Thank you, Mary Jo!
plasterers bristol says
This sounds really delicious and something new to try. Thank you for sharing this.
Simon
Lua says
For how long does this cake hold up? Room temperature or fridge? Will the frosting survive if I carry it in public transport for about 2 hours?
Thank you so much, it looks delicious. <3
lyuba says
Hi Lua!
This frosting is quite delicate, treat it like whipped cream. Unfortunately, it won’t hold up in public transportation for that long due to high temperature. I should definitely be refrigerated.
If this is your only choice, prepare the frosting but don’t frost the cake until you get to your destination. Pack frosting in a separate, closed container, over ice or ice packs. If yo have a cooler, perfect. You can frost the cake once you get where you are going and the frosting will stay cool. Cooler with ice packs would be idea to keep the temperature.
Best of luck! I hope it works out 🙂
Helen says
PS I’m so sorry! I meant “Hi Lyuba!” :S
Helen says
Hi Christina,
I love your recipes. Tried your s’more cheesecake and it was heavenly!
I am trying to make this chocolate cake as a surprise bday cake. However, I am short on time, and may have to make the cake in advance, and decorate on the day of.
Do you know if this cake would do well to be frozen before use?
Thank you!
lyuba says
Hi Helen 🙂
I am not sure about the freezing of the cake because I’ve never done it before, but it depends on how far in advance you want to make it. You can make the actual cake part the night before, and just cover it airtight and frost it the next day. Or, it will keep in the fridge for a couple of days and you can frost it the day of.
Sorry I couldn’t help you with the freezing of the cake.
Thank you! I hope everyone likes it 🙂
Jen says
Just made this today and it was amazing! Thank you!
Mary Ann says
Hi. I made this cake – made 2 batches for 2 different purposes. Both times the frosting did not come together. I read in the comments that you felt the frosting could be used for layer cakes but this would have never held up. When I made it again today for the single layer cake it still didn’t ever reach peak stage. Everything was cold – the cream, coconut cream, beaters, bowl – but it stayed runny. I have since read that if there is any liquid part to the coconut cream you need to dump it off and just use the solids. Could that be the reason? I know there was liquid in addition to the solids. Any ideas would be appreciated. So disappointed. Thanks.
Monica says
Do you think this frosting is sturdy enough to pipe on top of cupcakes?
lyuba says
Hi Monica!
I really don’t think it will hold the share, it’s very light and airy so it will “smooth out” on you.
Thank you!
Patty says
Hi, Lyuba!
I doubt you’ll have a chance to answer me in time, but regarding the cream of coconut, do you mean the unsweetened fat from coconut milk, or the sweetened cream used in cocktails? Since I know the unsweetened cream whips beautifully, I’m trusting my gut and going with that.
Your cake looks delicious, and one day, I’ll make it as written, but today, I’m making a “Mounds” trifle, and will be using your coconut frosting as one of the components.
Thank you!
lyuba says
Mounds Trifle sounds great! I use the unsweetened, I usually get the Goya one.
Thank you, Patty!
Patty says
Thanks so much! I recently learned that Trader Joe’s is selling coconut cream. There is virtually no water in the can, so there’s more deliciousness to whip!