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Close-up of a tall slice of Chocolate Coconut Cake showing visible coconut strands in the filling.

Chocolate Coconut Cake: The Ultimate Moist Layer Cake Recipe

This Chocolate Coconut Cake features thick, moist dark chocolate sponge layers, a dense shredded coconut cream filling, and matte dark chocolate buttercream. A stunning, bakery-quality dessert optimized for chocolate lovers.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dark Chocolate Sponge
  • 2 cups All-Purpose Flour 250g
  • 2 cups Granulated Sugar 400g
  • 3/4 cup Dutch-Process Cocoa Powder 65g
  • 2 tsp Baking Soda 10ml
  • 1 tsp Baking Powder 5ml
  • 1 tsp Sea Salt 5g
  • 1 cup Buttermilk 240ml
  • 1/2 cup Vegetable Oil 120ml
  • 2 large Eggs Room temperature
  • 1 cup Hot Coffee 240ml
Coconut Cream Filling
  • 1.5 cups Sweetened Shredded Coconut 150g
  • 1/2 cup Sweetened Condensed Milk 120ml
  • 1/4 cup Heavy Cream 60ml
  • 1/2 tsp Coconut Extract 2.5ml
Dark Chocolate Buttercream
  • 1.5 cups Unsalted Butter 340g, softened
  • 3 cups Powdered Sugar 375g
  • 1/2 cup Cocoa Powder 45g
  • 4 oz Dark Chocolate 115g, melted and cooled
  • 1 tbsp Fine Unsweetened Coconut Flakes for garnish

Equipment

  • 2 8-inch round cake pans
  • 1 Electric Hand Mixer or Stand Mixer

Method
 

Bake the Cake
  1. In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
  2. Add buttermilk, oil, and eggs. Mix well, then stir in hot coffee. Divide batter into two 8-inch pans and bake at 350°F (175°C) for 30-35 minutes.
Prepare Fillings
  1. Mix shredded coconut, condensed milk, heavy cream, and extract until thick and creamy.
  2. Beat butter, sugar, and cocoa. Fold in melted dark chocolate until smooth and matte.
Assembly
  1. Place one cake layer, top with coconut filling, then the second cake layer. Frost with buttercream and garnish the edge with fine coconut flakes.

Notes

Use Dutch-process cocoa for the darkest color.
Ensure the dark chocolate is cooled before adding to the frosting.