I love how decadent and moist this Chocolate Coconut Cake is! With the combination of sweetened shredded coconut and rich chocolate, it’s a treat that comes together in 1 hour and 20 minutes. Perfect for any coconut lover!

Recipe Ingredients

• Nonstick spray
• One 14-ounce bag sweetened shredded coconut (about 4 cups)
• 2 teaspoons instant espresso
• 1 1/4 cups water
• One 15.25-ounce box chocolate fudge cake mix (such as Betty Crocker)
• 1/2 cup vegetable oil
• 3 eggs
• Two 8-ounce blocks Neufchatel cream cheese (at room temperature)
• 1 stick (8 tablespoons unsalted butter, at room temperature)
• 1/3 cup coconut milk
• 1/2 teaspoon kosher salt
• 2 1/2 cups powdered sugar

How To Make Chocolate Coconut Cake

1. Preheat Your Oven: Set your oven to 350°F and let it warm up nicely.
2. Prepare the Pans: Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
3. Toast the Coconut: Spread half of the shredded coconut on a baking sheet and toast in the oven, stirring often, until golden brown, about 15 minutes. Let it cool completely on the baking sheet.
4. Make the Espresso: In a measuring cup, combine the instant espresso and water, stirring until the espresso dissolves.
5. Mix the Batter: In a medium bowl, combine the dissolved espresso, cake mix, vegetable oil, and eggs. Beat with a handheld mixer on medium speed for 2 minutes until smooth.
6. Divide the Batter: Pour the batter evenly between the prepared pans and smooth the tops with a spatula.
7. Bake the Cakes: Bake until a toothpick inserted into the center comes out clean, about 25 minutes.
8. Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then invert onto a baking rack to cool completely.
9. Make the Frosting: In a large bowl, combine the cream cheese, butter, coconut milk, salt, and powdered sugar. Beat with a handheld mixer on medium speed until light, fluffy, and smooth, about 4 minutes.
10. Stir in Coconut: Fold in the remaining untoasted coconut with a rubber spatula until well combined.
11. Level the Cakes: If the cakes have domed, trim the tops to level them.
12. Assemble the Cake: Place one cake layer upside down on a platter or plate. Spread one-third of the frosting evenly over the top, almost to the edges.
13. Add the Second Layer: Place the second layer upside down on top of the first, pressing gently to secure it.
14. Frost the Cake: Use an offset spatula to frost the entire cake evenly. If the frosting becomes too soft, refrigerate it for 15 minutes to firm up.
15. Decorate with Coconut: Gently press the toasted coconut around the outside of the cake and sprinkle some over the top.
16. Chill Before Serving: Refrigerate the cake for at least 1 hour before serving.

Recipe Tips

• Ingredient Selection: Use unsweetened shredded coconut for better texture and flavor, avoiding sweetened flakes to prevent overpowering sweetness.
• Mixing Technique: Mix wet and dry ingredients separately and gently fold them together to avoid developing gluten, ensuring a tender crumb.
• Chocolate Quality: Opt for high-quality dark chocolate with at least 70% cocoa for a deeper, richer flavor profile.
• Coconut Milk Prep: Stir full-fat coconut milk well before using to ensure even distribution of cream and liquid for consistent moisture.
• Toasting Coconut: Lightly toast shredded coconut in a dry pan until fragrant for enhanced flavor and texture before adding to the batter.

Recipe FAQs and Variations

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