When you’re looking for a show-stopping dessert that’s both delicious and easy to make, this Giada Chocolate Coconut Cake is the perfect choice. It combines the rich flavors of chocolate with the tropical sweetness of toasted coconut, creating a cake that’s both familiar and exciting.

What makes this cake special is the smooth Neufchatel cream cheese frosting that adds just the right amount of tang, paired with the slight crunch of toasted coconut.

Much like Giada’s famous Apple Parmesan Pie or her Chocolate Amaretti Cookies, this cake is destined to become a favorite at your family gatherings, offering the perfect balance of flavor and texture.

Why This Recipe Works

I wanted a dessert that felt both comforting and a little special, and this Chocolate Coconut Cake delivers. It combines the richness of chocolate with the tropical sweetness of coconut in a way that feels just right. The toasted coconut adds texture, while the cream cheese frosting provides a light, tangy balance to the sweetness.

The espresso is the secret ingredient, quietly enhancing the chocolate flavor. Best of all, it’s easy to make but looks impressive, making it perfect for both casual family gatherings and special occasions. One slice won’t be enough!

Recipe Ingredients

• Sweetened Shredded Coconut: Adds that signature tropical flavor and texture. You’ll need about 4 cups to really make the coconut shine through.
• Instant Espresso: A small but powerful addition that enhances the richness of the chocolate without making it taste like coffee. Just 2 teaspoons will do the trick.
• Chocolate Fudge Cake Mix: This boxed mix is a time-saver and a perfect base for the cake. You can opt for Betty Crocker or your favorite brand.
• Neufchatel Cream Cheese: Lighter than traditional cream cheese, it creates a smooth, tangy frosting. Make sure it’s at room temperature for easy mixing.
• Vegetable Oil: Keeps the cake moist and fluffy. You’ll use about ½ cup.
• Eggs: These provide structure and richness to the cake batter. You’ll need 3 large eggs.
• Coconut Milk: A key player in making the frosting extra creamy with a hint of coconut flavor. ⅓ cup is just enough.
• Powdered Sugar: Used for the frosting, giving it that smooth, sweet finish. About 2 ½ cups will ensure the perfect texture.

Note: The rest of the ingredients, including specifics on butter and salt, can be found in the recipe card below!

Step-by-Step Directions

Step One – Preheat your oven to 350°F. Prepare two 9-inch cake pans by spraying them with nonstick spray and placing parchment paper on the bottom.

Step Two – Spread half of the shredded coconut on a baking sheet and toast it in the oven for around 15 minutes, stirring occasionally until golden brown. Let it cool afterward.

Step Three – In a small bowl, dissolve the instant espresso in water. Add the mixture to a large mixing bowl along with the cake mix, vegetable oil, and eggs. Beat for 2 minutes on medium speed until smooth and well combined.

Step Four – Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes in the pans before transferring them to a cooling rack.

Step Five – While the cakes cool, prepare the frosting by beating together the Neufchatel cream cheese, butter, coconut milk, salt, and powdered sugar until the mixture is light and fluffy. Fold in the remaining untoasted coconut.

Step Six – If needed, trim the tops of the cakes to level them. Place one cake layer upside down on a serving plate and spread a third of the frosting on top. Gently place the second layer on top and press lightly to secure.

Step Seven – Frost the entire cake with the remaining frosting. Press the toasted coconut around the sides and sprinkle some on top. Chill the cake in the refrigerator for at least an hour before serving for the best texture and flavor.

How to serve

• For an elegant presentation, serve a slice of the cake on a dessert plate with a sprinkle of toasted coconut on the side. A drizzle of chocolate sauce adds an extra touch of decadence.
• This cake pairs beautifully with a scoop of vanilla or coconut ice cream, enhancing the tropical flavors.
• Add a garnish of fresh berries or a dollop of whipped cream for a burst of color and freshness.
• For a fun twist at parties, serve small slices alongside cups of espresso or a rich coconut-flavored coffee to complement the cake’s subtle coffee undertones.

Recipe FAQs and Variations

Check out More Giada dessert Recipes:

• Giada De Laurentiis Chia Seed Pudding
• Giada Banana Muffins With Mascarpone Cream Frosting
• Giada Chocolate Peanut Butter Blondies Recipe