Decadent Double Chocolate Coconut Cake: A Slice of Paradise
This double chocolate coconut cake is a dream come true for chocolate and coconut lovers! It’s moist, rich, and intensely flavorful, with a perfect balance of sweet and nutty notes. This recipe builds upon classic chocolate cake techniques, infusing it with the delightful tropical essence of coconut in multiple forms – coconut milk, shredded coconut, and even coconut extract (optional, but highly recommended!).
This isn’t just your average cake; it’s a celebration of textures and tastes. The crumb is incredibly tender, thanks to the combination of oil and buttermilk (or a dairy-free alternative). The chocolate flavor is deep and complex, using both cocoa powder and melted dark chocolate for a truly decadent experience. And of course, the coconut adds a beautiful chewiness and aromatic sweetness that elevates this cake to a whole new level.
Whether you’re baking for a special occasion, a potluck, or simply to treat yourself, this double chocolate coconut cake is guaranteed to impress. Let’s dive into the recipe!
## Ingredients:
**For the Cake:**
* 2 cups (250g) all-purpose flour
* ¾ cup (75g) unsweetened cocoa powder
* 1 ½ teaspoons baking powder
* 1 ½ teaspoons baking soda
* ¾ teaspoon salt
* 1 cup (200g) granulated sugar
* ¾ cup (150g) packed light brown sugar
* ½ cup (120ml) vegetable oil (or melted coconut oil, for extra coconut flavor)
* 2 large eggs
* 1 teaspoon vanilla extract
* ½ teaspoon coconut extract (optional, but recommended)
* 1 cup (240ml) full-fat coconut milk, well shaken
* ½ cup (120ml) hot water
* 4 ounces (115g) unsweetened or semi-sweet dark chocolate, melted and slightly cooled
* 1 cup (85g) shredded sweetened or unsweetened coconut, plus more for garnish
**For the Chocolate Coconut Frosting:**
* 1 cup (225g) unsalted butter, softened
* 3 cups (360g) powdered sugar, sifted
* ¾ cup (75g) unsweetened cocoa powder
* ½ cup (120ml) full-fat coconut milk
* 1 teaspoon vanilla extract
* ½ teaspoon coconut extract (optional)
* Pinch of salt
## Equipment:
* Two 9-inch round cake pans
* Parchment paper
* Mixing bowls
* Electric mixer (stand or hand-held)
* Rubber spatula
* Wire rack
* Offset spatula or knife for frosting
## Instructions:
**Part 1: Making the Cake Layers**
1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Alternatively, grease the pans and line the bottoms with parchment paper rounds. This will ensure the cakes release easily.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and cocoa powder.
3. **Combine Wet Ingredients:** In a separate large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil (or melted coconut oil), eggs, vanilla extract, and coconut extract (if using). Mix until well combined and slightly lightened in color.
4. **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake. A good rule of thumb is to mix until you no longer see streaks of flour.
5. **Add Chocolate and Coconut:** Gently fold in the melted and slightly cooled dark chocolate and the shredded coconut until evenly distributed throughout the batter. The chocolate should not be hot, as this can cook the eggs slightly.
6. **Add Hot Water:** Slowly pour in the hot water and mix until just combined. The batter will be thin. This is normal and helps create a moist and tender cake.
7. **Divide and Bake:** Divide the batter evenly between the prepared cake pans. Gently spread the batter to the edges of the pans.
8. **Bake:** Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. The baking time may vary depending on your oven.
9. **Cool in Pans:** Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking and breaking.
**Part 2: Making the Chocolate Coconut Frosting**
1. **Cream the Butter:** In a large mixing bowl, beat the softened butter with an electric mixer (stand or hand-held) until light and fluffy. This typically takes 2-3 minutes.
2. **Add Powdered Sugar and Cocoa:** Gradually add the sifted powdered sugar and cocoa powder to the butter, mixing on low speed until combined. Sifting the powdered sugar ensures a smooth frosting.
3. **Add Coconut Milk and Extracts:** Gradually add the coconut milk, vanilla extract, and coconut extract (if using) to the mixture, mixing on low speed until combined.
4. **Beat Until Fluffy:** Increase the mixer speed to medium-high and beat the frosting for 2-3 minutes, or until light and fluffy. The frosting should be smooth and easy to spread.
**Part 3: Assembling the Cake**
1. **Level the Cakes (Optional):** If the cake layers are uneven, use a serrated knife to carefully trim the tops to create a flat surface. This will make stacking and frosting the cake easier.
2. **Place First Layer:** Place one cake layer on a serving plate or cake stand. If desired, place strips of parchment paper under the edges of the cake to keep the plate clean during frosting.
3. **Frost the First Layer:** Spread a generous layer of chocolate coconut frosting evenly over the first cake layer.
4. **Place Second Layer:** Carefully place the second cake layer on top of the frosted first layer.
5. **Frost the Top and Sides:** Frost the top and sides of the cake with the remaining chocolate coconut frosting. Use an offset spatula or knife to create a smooth and even finish, or get creative with swirls and patterns.
6. **Garnish:** Sprinkle shredded coconut over the top of the cake for garnish. You can also add chocolate shavings, coconut flakes, or a drizzle of melted chocolate for extra visual appeal.
7. **Chill (Optional):** Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set and the flavors to meld. This also makes the cake easier to slice.
8. **Serve:** Slice and serve the double chocolate coconut cake. Enjoy!
## Tips and Variations:
* **Coconut Oil:** Using melted coconut oil in the cake batter adds a richer coconut flavor. Be sure to use refined coconut oil if you don’t want a strong coconut flavor, as unrefined coconut oil can be quite pronounced.
* **Chocolate Chips:** Fold in ½ cup of chocolate chips (dark, semi-sweet, or milk) into the batter for extra chocolatey goodness.
* **Coconut Flakes:** For a more pronounced coconut texture, use large, unsweetened coconut flakes instead of shredded coconut.
* **Coconut Cream:** For an even richer frosting, substitute some of the coconut milk with coconut cream.
* **Espresso Powder:** Add 1 teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor.
* **Vegan Option:** Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use dairy-free chocolate, and use a dairy-free butter alternative for the frosting.
* **Cake Flour:** For an even more tender cake, substitute ½ cup of all-purpose flour with ½ cup of cake flour.
* **Frosting Design:** Get creative with your frosting design! Use piping bags and tips to create intricate patterns, or simply swirl the frosting with a spatula for a rustic look.
* **Toasted Coconut:** Toast the shredded coconut before adding it to the batter or using it as a garnish for a more intense coconut flavor and a slightly crunchy texture. To toast coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, stirring occasionally.
* **Coconut Extract:** While optional, the coconut extract really amplifies the coconut flavor. A little goes a long way, so start with ½ teaspoon and adjust to your taste.
## Storage Instructions:
* **Room Temperature:** The unfrosted cake layers can be stored at room temperature in an airtight container for up to 2 days.
* **Refrigerator:** The frosted cake can be stored in the refrigerator for up to 4 days. Cover it loosely with plastic wrap or store it in an airtight container to prevent it from drying out. Let the cake come to room temperature for about 30 minutes before serving for the best flavor and texture.
* **Freezer:** The unfrosted cake layers can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw the cake layers in the refrigerator overnight before frosting.
## Troubleshooting:
* **Cake is Dry:** Overbaking is the most common cause of a dry cake. Be sure to check for doneness with a toothpick, and remove the cake from the oven as soon as it’s done.
* **Cake is Dense:** Overmixing the batter can result in a dense cake. Mix the dry and wet ingredients until just combined, and avoid overbeating.
* **Cake Sticks to Pan:** Ensure the cake pans are properly greased and floured, or use parchment paper rounds to line the bottoms of the pans.
* **Frosting is Too Thin:** Add more powdered sugar, a tablespoon at a time, until the frosting reaches the desired consistency.
* **Frosting is Too Thick:** Add more coconut milk, a tablespoon at a time, until the frosting reaches the desired consistency.
## Nutrition Information (Approximate, per slice):
* Calories: Varies depending on serving size and ingredients used.
* Fat: Varies depending on ingredients used.
* Sugar: Varies depending on ingredients used.
This double chocolate coconut cake is a true indulgence, perfect for any occasion. The combination of rich chocolate and tropical coconut is simply irresistible. With its moist and tender crumb, decadent frosting, and delightful coconut flavor, this cake is sure to become a new favorite. Enjoy baking and savoring every slice!