Chocolate Coconut Cake
This delicious Chocolate Coconut Cake is your favorite chocolate cake recipe topped with a creamy coconut buttercream, and of course plenty of shredded coconut. The best of both worlds!
Servings: 10
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 cups cane sugar
- 3/4 cup cocoa powder
- 3 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups almond milk or milk of choice
- 1 cup applesauce
- 1/2 cup brewed coffee cooled to room temperature
- 1/2 cup avocado oil or other neutral-tasting oil
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
for the icing:
- 1 cup butter softened; can use vegan butter if needed
- 2 tsp vanilla extract
- 1 tsp coconut extract or more to taste
- 1 tbsp almond milk or more as needed; or milk of choice
- 2 1/2 cups powdered sugar
- 1 1/2 cups shredded coconut sweetened or unsweetened
Instructions
- Preheat oven to 350° and line two round 8-inch cake pans with parchment paper. If you haven't already, you should brew the coffee and allow it to come to room temperature.
- In a medium bowl, stir the flour, sugar, cocoa powder, baking soda, baking powder, and salt together.
- In a separate large bowl, whisk the milk, coffee, applesauce, avocado oil, apple cider vinegar, and vanilla together. Then, pour the dry ingredients into the wet and gently fold together with a rubber spatula, being careful not to over-mix.
- Pour the batter into the cake pans, then place the cakes in the oven and bake for 40-45 minutes or until a toothpick comes out clean. Leave the cakes in the pans for 10 minutes, then carefully invert them onto a wire rack and allow them to cool completely before icing.
- For the icing: cream the butter, vanilla, coconut extract, and milk together in a bowl, then add the powdered sugar and continue mixing until smooth. You may need to add 1-2 tablespoons of additional milk if the icing seems too dry.
- Assemble the cake: place a large dollop of icing on top of one of the cakes and spread it all around, then place the second cake on top. Add all of the icing on the tops and sides of the cake, then use your hands to press the shredded coconut on the tops and sides of the cake. Slice and enjoy!
Video
Notes
*Calories are per slice and are an estimation
Nutrition
Calories: 708kcal | Carbohydrates: 97g | Protein: 5g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 643mg | Potassium: 211mg | Fiber: 4g | Sugar: 68g | Vitamin A: 574IU | Vitamin C: 0.3mg | Calcium: 81mg | Iron: 3mg
