COCONUT CAKE WITH CHOCOLATE FROSTING
PREP TIME
30 Minutes
COOK TIME
30 Minutes
SERVES
8-10
LEVEL
ABOUT THE RECIPE
There’s something timeless about a homemade layer cake — the ritual of mixing, layering, frosting, and creating something beautiful from simple ingredients. It feels equal parts nostalgic and celebratory, whether it’s for a birthday gathering, a holiday table, or an ordinary weekday that calls for something a little special.
While I’ll always love a rich chocolate cake, this coconut version has quietly become a favorite. Fragrant vanilla, a touch of honey, and coconut woven throughout give it a soft, delicate crumb that feels both comforting and elevated. The honey keeps every layer tender and moist, while coconut oil deepens the flavor in a subtle, natural way.
And of course, there’s still plenty of chocolate. A thick, fudgy frosting wraps each layer with just the right amount of indulgence because some traditions are worth keeping.
A small note from my kitchen: if you love frosting as much as I do, make extra. There’s truly no such thing as too much!
INGREDIENTS
Cake
1 cup full-fat coconut milk
3/4 cup melted cocunut oil, plus more for for greasing pan
1/2 cup raw honey
1/2 cup plain greek yogurt
3 large eggs at room temperature
3 cups all-purpose flour
1 cup sweetened shredded coconut, plus more for layering
1 cup Vanelle
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon Trapani Fine sea salt
Frosting
1/2 cup (1 stick) salted butter, at room temperature
2 ounces cream cheese, at room temperature
1/4 cup full-fat coconut milk
2 teaspoons pure vanilla extract
1 cup confectioner's sugar
1/2 cup Dutch cocao powder
PREPARATION
Preheat the oven to 350F. Grease 3 round 6-inch cake pans or two 8-inch round pans. Line each pan with parchment paper and grease.
Make the Cake
In a stand mixer fitted with the paddle attachment, beat together the coconut oil, coconut milk, Greek yogurt, honey, eggs, and vanilla on low speed until combined, about 1 minute.
Add the flour, baking powder, baking soda, and sea salt. Mix for another minute, just until combined.
Fold in the shredded coconut.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, until the tops are just set and the centers no longer jiggle.
Remove from the oven and allow the cakes to cool in the pans for 5–10 minutes before turning them out onto a wire rack. You may need to run a knife around the edges to loosen them. Cool completely before frosting.
Make the Frosting
While the cakes are baking, prepare the frosting.
In a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese on low speed until light and fluffy, about 2 minutes.
Add the confectioners’ sugar, Dutch-process cocoa powder, and vanilla. Beat until smooth and fluffy, scraping down the sides of the bowl as needed, about 2–4 minutes.
Add the coconut milk and beat for another 30–45 seconds, until fully incorporated.
Assemble the Cake
Place one cake layer on your favorite cake stand or serving plate. Spread about 1/4 of the frosting over the top and sprinkle lightly with shredded coconut.
Repeat with the remaining cake layers.
Spread the remaining frosting evenly over the top and sides of the cake. Finish with an extra sprinkling of shredded coconut, if desired.
Tip:
Store the cake covered in the refrigerator for up to 3 days.