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Chocolate Coconut Cake

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A decadent chocolate cake topped with silky chocolate frosting and sprinkled with sweet shredded coconut.

Ingredients

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  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 cup sweet shredded coconut
  • Silky chocolate frosting (for topping)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a cake pan (or multiple pans if making a layer cake).
  2. Combine the Dry Ingredients: In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
  3. Add the Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with a mixer on medium speed for 2 minutes until the batter is smooth and slightly thick.
  4. Incorporate Boiling Water and Coconut: Carefully stir in the boiling water and shredded coconut until the mixture is entirely combined. This will result in a thin, pouring consistency.
  5. Transfer to Pan: Pour the batter into the prepared baking pan, ensuring it’s evenly distributed.
  6. Bake the Cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. It should spring back when lightly pressed.
  7. Cool Completely: Let the cake cool completely in the pan on a wire rack. This step is crucial; patience is required for the perfect cake!
  8. Frost and Serve: Once completely cooled, frost the cake generously with your silky chocolate frosting. Once frosted, slice, serve, and enjoy the delightful flavors!

Notes

This cake pairs beautifully with vanilla ice cream or fresh berries. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/chocolate-coconut-cake-recipe-2/

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