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Close-up of a moist double-layer Chocolate Coconut Cake with a dense coconut center and dark chocolate ganache dripping down the side.

Chocolate Coconut Cake: The Ultimate Moist Dark Chocolate Layer Cake

A decadent Chocolate Coconut Cake featuring moist dark chocolate layers, a dense shredded coconut filling, and a glossy ganache. Perfect for celebrations and optimized for a professional bakery-style finish at home.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cake, Desserts
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (250g) All-Purpose Flour
  • 1.5 cups (135g) Dutch-Processed Cocoa Powder
  • 2 cups (400g) Granulated Sugar
  • 1 cup (240ml) Full-Fat Buttermilk
  • 0.5 cup (120ml) Vegetable Oil
  • 1 cup (240ml) Boiling Water
  • 3 cups (285g) Sweetened Shredded Coconut
  • 1 can (14oz) Sweetened Condensed Milk
  • 8 oz (225g) Dark Chocolate 60% cacao
  • 1 cup (240ml) Heavy Cream

Equipment

  • 2 9-inch round cake pans
  • 1 Medium Saucepan
  • 1 Offset spatula

Method
 

Bake the Cake
  1. Whisk flour, cocoa, sugar, baking soda, and salt in a large bowl.
  2. Add eggs, buttermilk, and oil. Once mixed, stir in boiling water until smooth.
  3. Pour into pans and bake at 350°F (175°C) for 30-35 minutes.
Make Filling & Frosting
  1. Heat condensed milk and butter, then stir in shredded coconut. Cool to thicken.
  2. Pour hot cream over chopped chocolate, let sit, then whisk until glossy.

Notes

Use Dutch-processed cocoa for the darkest color.
Allow ganache to cool to honey consistency for the perfect drip.