- Dish type
- Celebration cakes
- Birthday cake
A lovely chocolate cake with just a hint of coconut, which uses only one bowl for less washing up. A recipe I've had since 1954.
12 people made this
- 250g plain flour
- 300g caster sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 teaspoon bicarbonate of soda
- 100g margarine
- 90g cooking chocolate, melted
- 225ml buttermilk
- 1 teaspoon vanilla extract
- 2 eggs
- 75g desiccated coconut
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Preheat the oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
- Sift together cake flour, sugar, salt, baking powder and bicarb. Add margarine, chocolate, buttermilk and vanilla; beat for 2 minutes. Add eggs, and beat for 2 minutes. Stir in coconut. Pour cake mixture evenly into prepared tins.
- Bake for 25 to 30 minutes. Allow to cool before icing with your favourite chocolate buttercream, cream cheese icing or coconut icing.
For a softer sponge, use 200g of plain flour and 50g of cornflour instead of the 250g plain flour. Or, look out for speciality flours made specifically for cakes, often called sponge flour.
Reviews & ratingsAverage global rating:(6)
Reviews in English (4)
I made this cake for my dad for Father's Day, and it was great. The only changes I made were to add a little more chocolate and I took it out of the oven after about 20 min. I am definitely not a great cake baker, and this cake still received rave reviews from the fam. Thank you for the post!-22 Jun 2009
I am a chocolate lover. That being said, this was not chocolatey enough for me. I was going to frost it with Rick's Buttercream but with the lack of chocolate, I changed direction and put a french silk frosting on it. I also think the method was a bit off and I should have followed my own instincts. The fats should be creamed and then the dry and the buttermilk should be added alternately till blended. The resulting chocolate cake was pale and looked like a beige colored cake. I think it needed 1 more oz of chocolate too. Thanks for sharing.-12 Mar 2012
I love this old-fashioned classic flavor combination of chocolate and coconut and fluffy white marshmallow frosting.
Technique tip: Put a small amount of icing in the middle of your cake stand to "glue" the bottom layer to the cake plate so it doesn't move around. The cake is best made 12 hours before serving.
Swap option: Add toasted sliced almonds to the filling and decorate the top with the nuts and then the coconut.
- 1/4 cup Naked Chocolate or a quality cocoa, about 30-grams or 1-ounce
- 1/4 cup coconut flour, see notes, about 35-grams or 1.25-ounces
- 1 1/2 teaspoons gluten-free baking powder, about 7-grams
- 1/2 teaspoon ground cinnamon
- 1 pinch of sea salt
- 4 eggs
- 1/4 cup honey or organic maple syrup, about 3 tablespoons
- 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
- 1/4 cup macadamia nut oil or melted coconut oil or melted butter, about 60-milliliters or 2-ounces
Adjust oven racks to upper middle and lower middle positions and preheat oven to 350°F. Butter and flour (or spray with baking spray) three 9-inch round cake pans.
Whisk flour, baking powder, baking soda, and 1/2 teaspoon salt in medium bowl set aside. With mixer fitted with paddle attachment, beat sugar and 1 cup butter on medium-high speed until light, about 2 minutes. Add 1 cup cream of coconut and beat until fluffy, about 1 minute. Beat in egg yolks and vanilla extract.
Reduce speed to low and add reserved flour mixture in 3 additions, alternating with buttermilk. Mix just until combined, scraping sides and bottom of bowl with rubber spatula as needed. Add 2 cups coconut and beat just until combined.
Fit mixer with whisk attachment and place egg whites in clean, dry mixing bowl. Beat whites on medium-low speed until whites begin to froth, about 1 minute. Increase speed to medium-high and beat whites until stiff peaks form, 2 to 3 minutes. Fold beaten whites into batter with rubber spatula.
Divide batter equally between prepared cake pans, smoothing out top with rubber spatula. Place two cake pans side-by-side on top rack and third cake pan on bottom rack. Bake until cake tester inserted in center of cakes comes out clean, about 15 to 20 minutes, alternating cake positions halfway through baking. Transfer cakes to cooling racks and cool 10 minutes in pans. Turn cakes directly onto racks and cool completely, about 1 hour.
Meanwhile, fit mixer with whisk attachment and whip cream cheese, remaining cream of coconut (about 1⁄4 cup), and remaining 2 tablespoons butter on medium-high speed until light, 1 to 2 minutes. Reduce speed to low and add confectioners’ sugar. Mix on low until incorporated, then increase speed to medium-high and whip until fluffy, 2 to 3 minutes. Fold macadamia nuts into frosting with rubber spatula.
Arrange one cake layer, top-side down on cake plate or parchment paper (see notes). With offset spatula, spread with half of cream cheese frosting. Top with second cake layer, top-side down. Spread with remaining cream cheese frosting, then top with third cake layer, top-side down. Press cake down gently with your hand.
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
Spread 1 cup glaze over top and sides of cake with offset spatula. Freeze until glaze is almost set, about 5 minutes. Pour remaining glaze over cake working quickly to smooth sides and top. Sprinkle with remaining 1/4 cup coconut. Refrigerate cake until glaze is firm, 30 minutes to 1 hour. Serve.
Grain Free Baking Powder
- 1 Tablespoon baking soda
- 2 Tablespoons cream of tartar
- 2 Tablespoons starch (potato, arrowroot, tapioca)
I like to make this grain free baking powder in small batches. If you bake a lot, you can double it. Who knew that cream of tartar has more uses than homemade play dough?
Did you make this recipe?
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Best Chocolate Cake Coconut Buttercream + 19 Cake Recipes
Best Chocolate Cake Coconut Buttercream – Absolute best chocolate cake, moist, easy and amazing and frosted with a homemade from scratch coconut buttercream icing. Chocolate and coconut lovers dream dessert!
Today we’re celebrating. And there’s no better way to celebrate than with cake, right?! I’m making it an extra special with 2 of my favorite flavors in the whole wide world. Chocolate and Coconut. They’re a dreamy combination in my humble opinion. And I’ve got lots of recipes too prove it. Like these decadent muffins or these delicate scones or this fun Christmas treat.
But let’s get back to cake. Today is National Cake Day. I don’t celebrate all the FOODIE holidays, but when cake is involved, I’m there wholeheartedly!
This cake has been in the running to make it to the blog for some time right now. And now I’m super pleased that it’s made it’s arrival and it’s here to stay.
Til we meet and eat again,
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What better frosting to pair with a coconut cake than coconut frosting?
I published my small batch coconut frosting in a separate post, which makes just enough to frost a 6 inch cake without leftovers.
You can also use my lemon buttercream frosting for a lemon coconut cake and either strawberry cream cheese frosting pr strawberry buttercream for a strawberry coconut cake.
Looking for a different flavor? I wrote a comprehensive guide of all my small batch frosting recipes I published.
Coconut Chocolate Cake Recipe
I have known Marie-Laure for nineteen years. This represents more than two thirds of our lives, and our friendship has accompanied us through primary school, junior high, high school, university, a year in Brazil for her, two years in California for me, and a variety of jobs, relationships, and haircuts, without us ever growing apart.
She lived a few doors down from me (or perhaps I lived a few doors down from her, the question is up for debate) for more than a decade, before we flew out of our respective nests. And now, after a few years of living in different countries and then all the way across town from one another, Marie-Laure and I are finally reunited: she has just moved into an apartment a short walk up and down the Montmartre hill from mine, and this makes us very happy.
She threw a housewarming party last Saturday — a pendaison de crémaillère as we say in French, see here for an explanation — and I offered to bring a chocolate cake, which I’m sure you’ll agree is the most efficient way to warm up a house. I decided to build upon Christophe Felder‘s Gâteau Belle-Vue, a butterless (though by no means fat-free) chocolate cake recipe that can be found in one of the pastry chef’s many books and on countless French food blogs — I myself first saw it on Sylvie‘s.
For some reason I wanted to make a coconut version of this cake and while I was at it, I made several other adjustments: I upped the amount of chocolate (I have a reputation to maintain), omitted the almond powder and replaced it with a higher amount of grated coconut, omitted the flour (which makes the cake gluten-free if you make sure your chocolate is, too), used light whipping cream only instead of cream and milk, and added a bit of salt because salt makes everything taste better, especially baked goods.
I loved this cake and, judging by its disappearance ratio (number of slices eaten divided by number of minutes on the buffet table), I wasn’t the only one. The top develops a thin crust while the middle remains lusciously moist (but not so dense that it sticks to your front teeth and creates embarrassing situations), and red Bounty bar fans don’t need me to sing the glories of the bittersweet chocolate and toasted coconut combo. Although no one got a chance to verify it this time, I believe the cake would taste even better the next day: what you would lose in fresh-from-the-oven top crust effect would be regained by the overnight deepening of flavors.
Fondant Chocolat Noix de Coco
150 grams (2 cup) unsweetened dried grated coconut
170 grams (6 ounces) bittersweet chocolate (the best quality you can afford), chopped
125 milliliters (1/2 cup) light whipping cream (crème fleurette légère)
1/4 teaspoon salt
125 grams (1/2 cup plus 2 tablespoons) sugar
Preheat the oven to 180°C (350°F). Line a 24-centimeter (9-inch) round cake pan with parchment paper or use a springform or silicon pan. (Alternatively, you can bake the cake in a loaf pan, in muffin tins, or in ramekins.)
Spread the coconut on a rimmed baking sheet and toast in the oven for 7 minutes, stirring halfway through, until golden and fragrant. Remove from the oven (leave the heat on) and let cool.
Heat the chocolate and cream in a small saucepan over low heat, stirring from time to time, until melted and smooth. Transfer to a large mixing-bowl and let cool for three minutes.
Crack the eggs one by one, separating the egg whites from the yolks: set the egg whites aside in a medium mixing-bowl or in the bowl of a food processor with a whisk attachment, and add the yolks to the chocolate mixture, stirring well with a wooden spoon after each addition. (Tip: crack each egg over a small bowl before adding the egg white to the medium mixing-bowl. That way, if the egg is bad or if you accidently rupture the yolk and a bit of yolk goes into the white — thus making it impossible for the egg whites to rise properly — you can toss this one egg instead of having to start over with all new eggs.) Add the coconut to the chocolate mixture, and stir to combine. The batter will be thick.
Using a handheld electric whisk, a manual whisk and strong forearms, or the whisk attachment of your trusty food processor, start beating the egg whites with the salt — slowly at first, then at medium speed. When the egg whites get frothy, up the speed, add the sugar little by little, and keep whisking until the mixture is shiny and smooth. Lift the whisk from the bowl: if the eggs form an elegant swan-neck shape that doesn’t collapse, you’re all done.
Fold the egg whites into the chocolate mixture in three additions, working gently with a soft spatula to lift the chocolate mixture up and over the egg whites in a circular motion. (Tip: when working with any mixture that includes beaten egg whites, you should never ever tap the side of the bowl or the pan with the tool you’re using — wooden spoon, spatula, whisk, etc. –, as this would cause the egg whites to deflate a little every time.)
Pour the batter into the prepared pan and bake for 35 minutes, until the top is dry and the blade of a knife inserted in the center comes out clean. (Bake for 5 to 10 more minutes if you’re using a loaf pan, and for 10 to 15 minutes less if you’re using muffin tins or ramekins. Either way, keep a close eye on the baking and use the blade test to be sure.) Transfer to a rack to cool completely and unmold carefully — the cake will be quite fragile.
- For the Cake
- Baking spray
- 4 ounce semisweet chocolate, finely chopped
- 1/3 cup Dutch-process cocoa powder
- 1 teaspoon instant espresso powder
- 1/2 cup boiling water
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1/2 cup packed dark brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, at room temperature
- For the Icing
- 4 large egg yolks
- 1/4 cup packed dark brown sugar
- 1/4 cup Dutch-process cocoa powder
- 1/4 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 4 ounces (1 stick) unsalted butter, cut into 8 1-tablespoon pieces
- 4 ounces bittersweet chocolate, finely chopped
- 1 teaspoon pure vanilla extract
- 2 cups shredded sweetened coconut, toasted (See Notes)
- 1 cup toasted pecans, coarsely chopped (See Notes)
For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Spray two 9-inch round cake pans with baking spray and line bottoms with parchment paper rounds. Spray once again with baking spray.
Combine semisweet chocolate, cocoa powder, and espresso powder in medium bowl. Add boiling water and stir until chocolate chips are melted and mixture is thoroughly combined set aside.
Whisk together flour, baking powder, baking soda, and salt in medium bowl set aside.
Beat butter, sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and beat just to combine.
Add chocolate mixture and beat to combine, about 1 minute, scraping down sides and bottom of bowl with rubber spatula as needed. Beat for 1 more minute to thoroughly combine.
Add flour mixture in three batches, alternating with buttermilk.
Divide batter equally between prepared pans and bake until tester inserted in center of cakes comes out clean, 25 to 30 minutes.
Transfer cakes to cooling rack and cool in cakes pans for 10 minutes. Invert cakes directly onto cooling racks and cool completely, about 1 hour.
For the Icing: Once cakes are cool, whisk the yolks, brown sugar, cocoa powder, and salt in large heavy-bottomed saucepan. Whisk in sweetened condensed milk, and 6 tablespoons butter and cook, whisking constantly over medium-high heat until mixture comes to a boil and thickens, 3 to 5 minutes.
Stir in chocolate and cook until completely melted and incorporated. Off heat, stir in vanilla, and 1 cup coconut. Transfer mixture to bowl and cool slightly, about 10 minutes.
To Assemble: Place one cake layer on cake stand or platter. With offset spatula or dinner knife, spread half of icing on cake layer, then, sprinkle with half of pecans. Top with second cake layer. Spread remaining icing on top of cake and sprinkle with remaining pecans and coconut. Serve.
Brilliant, a real keeper. An unusual and expertly balanced combination of flavors, and such a moist crumb. The fragrance alone was worth the effort. A huge hit.
This cake was a huge success not a crumb left. The only change which was not intentional, was I used Coconut Cream instead of milk. I mistakenly bought the wrong one. But not a problem. It turned out just fine. in New Zealand you can only buy unsweetened coconut flakes and cream. So not too sweet at all. Will make this again and again. Mixed some orange juice in with the glaze, great flavours
None of my family liked this cake. I can't really put my finger on it maybe too sweet? I was surprised because it sounded good and I love coconut but it ended up being a huge waste of ingredients.
I made in a bundt pan, and skipped the topping. It took 45 minutes to bake. I also reduced the sugar to 1/2 a cup. Otherwise, made as written. These changes solved the sweetness problem that some reviewers mentioned and produced a result more appropriate for breakfast/brunch.
Made this for a last minute dinner at a friend's house and everyone (adult and kid) loved it. The only change I made was to use light coconut milk because that is what I had on hand. I will try it will full-fat next time. I would encourage cooks to use the unsweetened coconut that the recipe calls for, otherwise it could become too sweet. I did not use all the glaze on top, either. I think the base cake recipe is good, and plan to experiment with other flavors (sub dried cran for the chocolate or do a lemon zest and blueberry combo for summer). Really good cake.
I used sweetened coconut in the cake. Rave reviews. The entire family liked it! Tips: Make sure you don't skimp on the orange zest or the salt (add a full 5 grams, or even a little more). Ideally, you should cook it to an internal temperature of 205 F. At 350 F, this cooked to an internal temp of 210 in 55 minutes. Needed foil tenting to avoid over-browning the coconut on top. It was great, but I like my coconut desserts on the moister side, and I would have preferred to take it out a bit sooner (205), but I didn't look until 55 min.
In my previous review, I forgot to note that I used canned unsweetened "light" coconut milk all three times I made this cake, and it was delicious! We can all cut down on fat without losing flavor.
We LOVE this cake! Made a few minor changes: used sweetened shredded coconut, added 1/2 tsp. coconut flavoring to the batter AND 1/4 tsp. coconut flavoring to the coconut drizzle. Also, used 8 oz. of the 62% bittersweet chocolate. Baked it 50 minutes, which was plenty of time. Our friends said it was their new favorite cake! I have made it at least 3 times, always with great comments from my guests.
Great cake but found the cooking time a little long. Check at 50 minutes to make sure it's not overcooked--because mine almost was. Also, has anyone thought about adding rum? I might try that next time.
love this cake! Actually doubled the orange zest as I like the flavor of it with the chocolate. Also added all the chocolate in the cake. Yummy!!
Wow, just wow. This is probably the BEST dessert that i have ever made. I am a baker for school and i'll tell you, the compliments just haven't stopped. The cake was rich, moist and creamy. Perfect. I used actually 16oz of coconut milk and it changed the cake completely. It was melt in your mouth, smooth and rich. Topped with toasted coconut and chocolate caramel sauce it was hit!!
This cake was pretty good, moist and pretty. but I think it could use some additional flavor and maybe the orange zest would do it, which I left out. Doubt I will make again, but it's not bad.
Wonderful recipe. I couldn't find unsweetened coconut so used sweetened and it was fine! Tastes just as good a few days after you bake it.
This is really good and not too sweet and dense. I found that it baked off in about 50 min. so keep an eye on it or it will easily dry out. Also, it definitely needs to be tented in foil to avoid burning the coconut topping.
Wow, this was quite delicious! The only change I made was omission of the orange peel per other reviews. I also made it in a 9 inch springform pan, and it turned out perfectly.
I loved this recipe. A real treat.. you can really taste the orange zest - yum! If you cannot find unsweetened coconut flakes - don't worry. I made it with sweetened at it was perfect, really.
I made this exactly to the tee with the grated orange peel. It tasted great, you could barely taste the orange peel. The coconut drizzle is a must have on this cake because the cake itself isn't that sweet.
Because I love Mound Bars, I left out the orange rind. Made as directed increasing the amount of chocolate and slightly marbled the chocolate coconut topping into the batter. Just enough coconut was showing to brown and look interesting. Perfectly baked in 50 minutes, BUT. huge disappointment. Did not care fot the texture of the cake and thought it tasted bland, Gave it away to less discriminating eaters.
I, too, used chocolate chips, put in the orange peel, and followed the remainder of the recipe with a great result. Since I still had a dab of frosting in the freezer from making the Vanilla Bean-Coconut Cupcakes with Coconut Frosting (on this website--also delicious), I used it. Again, great results--the cake had a nice texture and wonderful flavor. I did need the tinfoil tent to keep the coconut on the top from getting too brown.
I used ⟪rth Balance' instead of butter, since I have a dairy allergy, and it worked just as well. I used 1c whole wheat flour and 3/4 all purpose white flour. I baked this in an 11.5" x 9" pan and it cooked for 30 minutes. Absolutely delicious. I did not use the orange rinds. I used 1/4 tsp of orange extract- couldn't taste it, but I think it rounds out the overall flavor. I used dark chocolate chips, about 1cup total, and only unsweetened coconut for the mix and on top. I made the drizzle, which it doesn't necessarily need. Great recipe!
Made this cake for Valentine's Day. It was a great hit. I baked it in a heart shaped springform pan. I did have to used tented foil while baking, as coconut topping did start to brown. I cut the orange peel to 1 t. after reading the reviews, and barely tasted it in the cake (I used dried orange peel from Mccormick spices rather than actual peel). Used the yummy drizzle which did not make it too sweet as some other posters said. The cake itself (without drizzle) is not overly sweet. My family LOVED the cake. Very moist, although a tad dry around the edges only, but that may be because of the pan I used. It is a keeper and I will most definitely make it again soon.
Moist, but not overly flavorful. I served this as a brunch coffee cake, which was a mistake on my part. The suggestion to accompany with vanilla ice cream should have told me the cake is more appropriate for dessert than breakfast. It was very easy to make, and Iɽ probably make the cake again in a pinch if in need something quick and uncomplicated. I too left out the orange, as it seemed not to fit.
Absolutely delicious - an instant favorite with my family. Will definitely keep the ingredients stocked at all times. Before making for the first time I took note of several reviews and made the following adjustments: no orange peel, cut the sugar by 1/3 to compensate for using sweetened coconut, and used Nestles semi-sweet chunks.
Definitely a keeper. The recipe was simple to make (even with my 3 y/o playing the part of the lovely assistant) and easily adaptable for ingredients. I used dried orange peel instead of fresh because it was what I had kicking around. I was happy to see I either had all the ingredients at the house or something that could be substituted for it. It was nice to see that the recipe held up to some simple changes (used only sweetened coconut, used morsels instead of chunks, etc)
What a moist, yummy cake. I made a few minor changes: I used Ghirardelli 60% dark chocolate chips instead of breaking up a bar, I used lowfat coconut milk because that's what I had on hand, used unsweetened coconut for the top, and didn't use all of the chocolate (3oz) for the top. I also used only about a scant teaspoon of the orange zest which brightened up the flavor. I think the 2t of zest would be too much. Cake was tasty with just the drizzle. The only thing I would change is to swirl the toppings a bit into the batter because when I turned the cake out, some of the coco/choc mixture stuck to the plate because it's just sitting on top with no way to stick to the cake. We were forced to eat those wayward bits.