Moist Chocolate Coconut Cake with Cocoa Spread
Ingredients
Method
- Prepare the coconut mousse at least 6 hours or one day in advance.
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- In a very cold bowl, whip heavy cream and mascarpone, gradually adding powdered sugar.
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- Chill in the refrigerator while preparing other components.
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- Soak gelatin sheets in a large bowl of cold water.
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- Warm coconut milk in a saucepan, then remove from heat and stir in the squeezed gelatin.
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- Allow it to cool slightly, then gently fold into the whipped cream with a spatula.
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- Pour the mousse into hemisphere molds, add a teaspoon of spread halfway, cover, and smooth with a spatula.
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- Freeze for at least 6 hours.
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- Prepare the Breton shortbreads:
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- Mix all ingredients until a dough forms.
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- Refrigerate the dough for 30 minutes.
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- On a floured surface, roll out the dough to approximately one inch thick.
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- Cut out circles and bake for 10 minutes at 180 degrees. Use greased and floured rings or tartlet molds to maintain shape.
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- Cool completely.
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- Unmold the domes and place them on the cocoa shortbreads.
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- Thaw at room temperature for 2 hours, then sprinkle grated coconut over each dome.
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- For a gooey spread, serve at room temperature. Enjoy!
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Notes
Why This Chocolate Coconut Cake is the One You’ve Been Waiting For
You know, sometimes you plan everything just right, you follow the steps, and something still goes sideways. I remember back in 2014, I oversalted a brisket for a family reunion. Used coarse salt but measured it like table salt, and the whole flat was inedible. Twenty people showed up, and I had to serve them dry chicken I panic-grilled instead. That’s a lesson you don’t forget. It taught me to measure salt by weight, and I’ve never made that mistake again. That tracks. Baking a chocolate coconut cake can feel a bit like that, you know? There’s a lot of moving parts. But I’m here to tell you, this isn’t one of those recipes where you’re left guessing. This is a moist cake recipe, a true celebration cake that brings together the rich chocolate and the sweet, tropical coconut in a way that just makes sense. You want a showstopper? This is it. It’s spring here in Los Angeles, and while we’re not exactly bundling up, those mild evenings are just perfect for having the oven on. This chocolate coconut cake offers a little hint of warmer weather with its coconut notes, but still feels like a comforting, homemade cake. It’s the kind of dessert that gets folks talking, and frankly, you’ll be pretty proud of it.Getting Your Ingredients and Gear Together
Before we even think about turning on the mixer, we’ve gotta get our ducks in a row. That’s just solid practice, whether you’re smoking a brisket or baking a layered coconut chocolate cake. You want to make sure all your cake ingredients are at room temperature. This works for me, but it really helps everything blend smoothly into a cohesive batter. Cold ingredients fight each other; room temperature ones play nice. For the chocolate, we’re using unsweetened cocoa powder. Hot water helps that cocoa powder ‘bloom,’ which is a fancy way of saying it deepens that rich chocolate flavor. Worth noting. And for the coconut, we’re after grated coconut. It integrates beautifully into the cake and frosting. As for the gear, you’ll want your stand mixer, a couple of good cake pans, and a cooling rack. Nothing too wild, just the essentials for a proper bake. You can find good quality heavy cream and mascarpone at your local Ralphs or Vons, or if you’re feeling a bit fancy, Whole Foods Market usually has some excellent options.Building Your Chocolate Coconut Cake: The Process
Making a layered coconut chocolate cake might sound like a big undertaking, but honestly, it’s more about rhythm than complexity. We’re going to build a moist coconut chocolate sponge that’s got structure but still melts in your mouth. You’ll start with the dry ingredients, then move to the wet, combining them carefully. The main thing here is not to overmix the batter. You want to mix just until everything’s combined. Less mixing results in a lighter, fluffier cake, and that’s what you’re after. Overmixing develops the gluten too much, and then you get a tough cake. Nobody wants that. I tend to rotate my cake pans halfway through the baking time. This isn’t being fussy, it’s a way to account for those hot spots in most home ovens. It ensures an even bake, so one side isn’t getting darker than the other. When it comes to doneness, a toothpick inserted into the center should come out with just a few moist crumbs. Be careful not to overbake; dark cocoa batter can hide the usual golden-brown cues. It’s a fine line, but trust your toothpick. Once they’re out, let them cool in the pans for a bit, then flip them onto a cooling rack. Let them cool completely before you even think about frosting. That’s a critical step.
The Science of a Solid Chocolate Coconut Cake
There’s a bit of science to baking, just like there is to smoking a brisket. You gotta understand the ‘why’ behind the ‘how.’ Take the all-purpose flour, for example. You want to accurately measure it by fluffing it up, spooning it into your measuring cup, and then leveling it off. Scooping it directly from the bag can compact it, giving you too much flour, which means a dry cake. That’s what you’re trying to avoid. The sea salt in this chocolate coconut cake isn’t just for flavor; it actually helps balance the sweetness and brings out the nuances of the cocoa and coconut. It’s a small amount, but it makes a big difference. Baking powder is our leavening agent here, giving the cake its rise. It’s working with the other ingredients to create those air pockets that make for a tender crumb. Generally speaking, knowing these little things helps you troubleshoot if something doesn’t turn out quite right. It’s all about the details, you know? Temperature is data, texture is truth.Mastering the Layers: Frosting and Finishing Your Cake
Once your cake layers are completely cool, that’s when the real fun starts. Nothing for it but to wait, right? This is where your rich coconut cocoa cake truly comes to life. We’re talking about a cream cheese frosting here, made with heavy cream, mascarpone, and powdered sugar. You’ll want to start with softened butter for that frosting, not cold from the fridge. Cold butter makes for a lumpy, unruly frosting, and that’s just a headache you don’t need. When you’re assembling this layered coconut chocolate cake, patience is your friend. Spread that creamy frosting between the layers, making sure you get an even coat. Then, spread it all over the top and sides. The smell of that rich chocolate and sweet coconut filling your kitchen right about now, that’s the good stuff. It reminds me of the way Uncle Raymond’s smoker smelled on Saturday mornings, that mix of hickory and pork fat that hung in the air. For that final touch, you’ll want to press more grated coconut into the frosting immediately after you’ve frosted the cake, before it forms a crust. It’ll stick better, giving you that beautiful, tropical chocolate coconut dessert look. If you’re using the gooey cocoa spread, chill your frosted cake for a few hours before adding it. That helps the spread set quicker and gives you controlled drips, if that’s the look you’re going for.Common Hiccups and How to Fix ‘Em
Look, we’ve all been there. Baking can throw you a curveball. Here’s a few common issues you might run into with this chocolate coconut cake, and how to set ’em straight.Common Mistakes & Fixes for Your Chocolate Coconut Cake
Mistake: Your cake layers are dry.
Solution: You probably overbaked it. Use the toothpick test and pull the cakes when it comes out with just moist crumbs, not completely clean. Also, make sure you’re accurately measuring your flour; too much can dry things out.
Mistake: The frosting is lumpy or too thin.
Solution: Cold butter is usually the culprit for lumps. Make sure your butter is properly softened to room temperature. If it’s too thin, you might need a bit more powdered sugar to achieve the right consistency for your cream cheese frosting. Powdered sugar gives it volume.
Mistake: The cake layers slide when frosting.
Solution: This means your cakes weren’t completely cool. Allow cakes to cool completely before stacking and frosting. If you’re in a real hurry, I’ve found freezing warm cake layers wrapped in plastic for 30-60 minutes can speed things up. It’s not ideal, but it works.
Mistake: The grated coconut won’t stick to the sides.
Solution: You waited too long. Press the grated coconut into the frosting immediately after frosting. Once the frosting starts to set, it won’t be as receptive.
Mistake: The chocolate flavor isn’t strong enough.
Solution: Did you bloom your cocoa? Hot water helps cocoa powder ‘bloom’ for the best chocolate flavor. Also, ensure you’re using unsweetened cocoa powder, not a sweetened variety, for that deep, rich chocolate taste.
Playing with the Recipe: Variations and Swaps
Sometimes you want to put your own stamp on things, fair enough. This chocolate coconut cake is a solid base, but there are ways to adapt it. If you’re keen on an even more intense coconut flavor, you could add a dash of coconut extract to the batter or the frosting. Just a little bit, a teaspoon or so, that’s the one. For substitutions, if you’re out of coconut cream, you can often use full-fat coconut milk from a can. Just make sure it’s well-shaken and you use the thick, creamy part. As for sugar, if you’re trying to make it more healthy, you can certainly experiment with a sugar substitute, though your mileage may vary on the texture. I haven’t done extensive testing with them in this specific recipe, but generally speaking, they can affect moisture and browning. If you can only find desiccated coconut instead of grated, that’ll work too, it just has a slightly different texture. And if you really don’t like the texture of coconut but love the flavor, you could omit the grated coconut in the cake itself and just rely on the coconut milk and extract for flavor. It won’t be quite the same, but it’ll still be a delicious chocolate cake.Keeping Your Chocolate Coconut Cake Fresh
You’ve put in the work, now you want to make sure this tropical chocolate coconut dessert stays good. That checks out. Unfrosted cake layers, once completely cool, can be wrapped tightly in plastic wrap and kept at room temperature for up to two days. If you want to keep them longer, they freeze up to two months. Just make sure they’re triple wrapped to prevent freezer burn. The frosting itself, if you have extra, can be stored in an airtight container in the refrigerator for up to a week. You might need to give it a quick whip with your stand mixer to bring it back to the right consistency before using it. Once the chocolate coconut cake is frosted, it’s best enjoyed at room temperature. It’ll keep for 4-5 days at room temperature, or you can refrigerate it in an airtight container for up to 5 days. If you’re looking to really plan ahead, you can freeze the entire frosted cake for up to three months. Just let it firm up in the fridge first, then double wrap it well. When you’re ready to serve, thaw it overnight in the refrigerator and bring it to room temperature for the best flavor. That’s the one.
Frequently Asked Questions About This Cake
More Sweet Treats from My Kitchen
If you’ve got a taste for baking after tackling this rich chocolate coconut cake, I’ve got a few more recipes that might catch your eye. I mean, there’s nothing better than a homemade dessert, right? I’ve got a solid buttermilk biscuit recipe that’s a favorite around here, and a couple of other cake recipes that are just as impressive. Keep your eyes peeled, I’m always cooking up something.Final Thoughts on Your Chocolate Coconut Cake
Look, baking should be a rewarding experience, not a stressful one. This chocolate coconut cake is a testament to that. When you make this, you’ll be so proud of that moist coconut chocolate sponge and the beautiful, creamy frosting. It’s a fantastic birthday cake, a perfect ending to any meal, and frankly, just a great way to show some love. So go ahead, grab your ingredients from Trader Joe’s or Costco on your next run. Don’t be afraid to get in there and make this tropical chocolate coconut dessert your own. Let me know how it goes in the comments! I’m always keen to hear about folks’ successes. You’ve got this. If you’re looking for more inspiration, check out my Pinterest boards.Source: Nutritional Information
What is a chocolate cake with coconut called?
Generally speaking, it’s just called a chocolate coconut cake, or sometimes a tropical chocolate coconut dessert. It’s a pretty straightforward name for a delicious combination, you know?
What kind of frosting goes on a coconut cake?
For this chocolate coconut cake, we’re using a rich cream cheese frosting made with heavy cream and mascarpone. It’s solid. Some folks like a simple vanilla buttercream, but the tang of cream cheese really balances the sweetness here.
What is the best flour to use for coconut cake?
All-purpose flour works perfectly for this chocolate coconut cake. I tend to use it for most of my baking. Some recipes call for cake flour, but for a moist coconut chocolate sponge like this, all-purpose is just fine. Just make sure to measure it right.
What flavor cancels out coconut?
If you’re looking to tone down coconut, strong citrus flavors like lime or lemon can balance it out. Spices like ginger or cardamom can also shift the flavor profile, but for this chocolate coconut cake, we’re embracing that tropical vibe.
Is coconut cake a southern thing?
Coconut cakes are definitely popular in the South, often appearing at potlucks and holiday feasts. This chocolate coconut cake adds a rich chocolate twist to that tradition, making it a celebration cake for any occasion.
Can You Substitute Dutch Process For Regular Cocoa?
In this particular chocolate coconut cake recipe, we’re using unsweetened cocoa powder, which is typically natural cocoa. Dutch-processed cocoa is less acidic and can affect how the baking powder reacts, potentially changing the rise and texture. I’d stick to what the recipe calls for.
What can I replace coconut cream with?
You can often use full-fat canned coconut milk as a substitute for coconut cream. Just make sure to chill the can overnight and scoop out the thick, creamy part that rises to the top. That’s the one you want.
Do you use sweetened or unsweetened grated coconut in the cake batter?
For this chocolate coconut cake, we use unsweetened grated coconut in the cake batter. This gives you control over the overall sweetness, letting the powdered sugar in the frosting do its job without making the cake overly sweet.
What can I use instead of coconut cream which is not available in my country?
If coconut cream isn’t available, full-fat coconut milk is your best bet, as mentioned. Alternatively, you could try a mix of heavy cream and a little coconut extract for flavor, though the texture won’t be quite as rich. It’s a tough swap, but that works for me.
Is the coconut cream sweetened or unsweetened?
We’re using unsweetened coconut cream in this chocolate coconut cake. This allows us to control the sweetness level through the powdered sugar in the cake and the frosting, ensuring a balanced, rich coconut cocoa cake.
I was wondering if it had to be a single layer sheet cake or if I could double the recipe to make a triple layer cake. Do you think it would stack well?
This recipe is designed for a layered cake, and it stacks beautifully. If you wanted a triple layer cake, you’d need to adjust the recipe accordingly, probably by making 1.5 times the amount of batter for three thinner layers, or doubling for three standard layers. It’s a solid choice for a celebration cake.
Do you have any ideas for making it more healthy? I have a sugar substitute but cant get the shredded coconut only desiccated.
Using a sugar substitute is certainly an option for reducing sugar, though it might change the cake’s texture slightly. Desiccated coconut will work just fine in place of grated coconut. For overall health, you could focus on smaller slice sizes; this is a rich chocolate coconut cake.
Am I reading this right that there is only 3/4 of a cup of flour?
Yes, that’s correct. This recipe for chocolate coconut cake uses a relatively small amount of all-purpose flour compared to some recipes, which contributes to its incredibly moist and tender crumb. It’s a specific balance that works for this particular cake.
Can I substitute for coconut sugar?
You can substitute coconut sugar for granulated sugar, but it will impart a slightly different flavor and color to your chocolate coconut cake. It’s a good alternative, but be aware it might make the cake a bit denser. Fair enough.
Can I leave out the actual coconut? I love the taste but not the texture. What would I use in place of the coconut?
If you don’t like the texture of grated coconut, you can omit it from the cake batter and frosting. You’ll still get a wonderful coconut flavor from the coconut milk and coconut cream. You could also add a touch of coconut extract for extra flavor without the texture.
What do you mean swap out half the oil for coconut oil. The recipe calls for both – 1 cup (240 ml) coconut cream 1/2 cup vegetable/canola oil. Help!!
Apologies for any confusion. This chocolate coconut cake recipe uses coconut cream and vegetable/canola oil as specified. There’s no instruction to swap out half the oil for coconut oil in this particular recipe. Just stick to the amounts listed. That tracks.
Would like to make two six-inch layers instead. Do you think the amount of batter would be adequate for two small layers?
Yes, the amount of batter should be adequate for two six-inch layers. You might need to adjust the baking time slightly downwards, so keep a close eye on them and use the toothpick test. It’ll still make a beautiful layered coconut chocolate cake.
Can I pipe the ganache at all?
The gooey cocoa spread, which functions like a ganache, can be piped, but its viscosity will depend on its temperature. If it’s too warm, it’ll be too runny. Chill it slightly until it’s thick enough to hold a shape, but still pliable. That’s what you’re after.
Can I freeze this cake until ready to dress?
Absolutely. You can freeze the unfrosted chocolate coconut cake layers. Wrap them tightly in plastic wrap and then foil, and they’ll keep well in the freezer for up to two months. Thaw them in the refrigerator overnight before frosting.
I’m out of vegetable oil and canola oil. Can I use coconut oil instead?
You can use melted coconut oil as a substitute for vegetable or canola oil in this chocolate coconut cake. It will add a subtle coconut flavor, which only enhances this particular cake. Just make sure it’s liquid when you incorporate it into the batter.
Can I substitute the coconut cream into coconut milk in a can?
Yes, you can substitute coconut milk from a can for coconut cream. For the best results, refrigerate the can overnight and use the thick, creamy layer that separates at the top. This will give you the richness closer to coconut cream.
Hi, I tried this recipe but it did not turn out it did not bake all the way through it was liquid from about 1 inch from the sides I let it bake 15 minutes longer but no luck I followed the recipe I have been baking for over 30 years and this has never happened to me have any idea what went wrong?
That’s certainly frustrating. This works for me, but sometimes oven calibration can be a factor. It might be your oven running cooler than it indicates, or perhaps an issue with pan size affecting bake time. Make sure your baking powder isn’t expired; that’s a common culprit for cakes not setting. Worth noting.
We used 100% Dutch-Process cocoa, and I felt the chocolate flavor was too intense; I didn’t taste any of the coconut. Should I have used “regular” cocoa? Or decrease the amount of Dutch-Process?
That tracks. Dutch-processed cocoa does tend to have a deeper, less acidic chocolate flavor. For this chocolate coconut cake, natural unsweetened cocoa powder is intended to provide a balanced chocolate note that allows the coconut to shine. You could try reducing the Dutch-process cocoa slightly next time, or switch to natural cocoa.
Is it possible to describe the viscosity of the coconut cream you used please?
The coconut cream I use for this chocolate coconut cake is usually quite thick and creamy, almost like a very thick yogurt or a soft butter, especially if it’s been chilled. It’s not watery like thin coconut milk. That’s the one you’re looking for to get that rich texture.
Can I Make This in Advance?
Yes, you can absolutely make this chocolate coconut cake in advance. The unfrosted layers can be baked and frozen for up to two months. The frosting can be made a few days ahead. Assemble and frost the cake a day or two before you plan to serve it for optimal freshness.
How to store leftover cake.
Store any leftover chocolate coconut cake covered at room temperature for up to 4-5 days, or in an airtight container in the refrigerator for up to 5 days. Bringing it back to room temperature before serving really brings out the flavors.
Can I freeze this cake?
Yes, this chocolate coconut cake freezes well. You can freeze unfrosted layers for up to two months, or the entire frosted cake for up to three months. Just make sure it’s well-wrapped to prevent freezer burn, then thaw it overnight in the fridge.
