Chocolate Coconut Cake

This deliciously light and fluffy chocolate coconut cake is the perfect showstopper for any special occasion. It's moist, chocolatey and covered with loads of crunchy coconut. A chocolate and coconut lover's dream!

30 minutes
1 hour 30 minutes
1 hour
3 hours


  • 1 cup (130 g) all-purpose flour
  • 4 tbsp (23g) unsweetened cocoa powder 
  • 3/4 cup (150 g) caster sugar
  • 1/2 cup(100 g) vegetable oil
  • 1 tsp (4 g) baking powder
  • 1/2 tsp baking soda
  • 5 eggs (Uk medium-sized), at room temp
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 4 tbsp hot coconut milk
  • 220 g (about 1 1/4 cup) Milk chocolate 
  • 1/2 cup + 2 tbsp Coconut milk (or more if needed)
  • 1 tbsp unsalted butter 
  • 2 cup (500 ml) Whipping cream
  • 250 g Mascarpone cheese
  • 1 tsp vanilla extract
  • 1/3-1/2 cup (50 g-65 g) icing sugar/powdered sugar 
  • 1 cup Desiccated coconut
  • 1 cup Sugar syrup


  1. Sift all-purpose flour, baking powder, baking soda, salt and cocoa powder and whisk them to mix well, set aside.
  2. Grease the 7” round cake pan with vegetable oil and line the bottom with parchment paper.
  3. Preheat fan oven to 155C/311F (175C/347F for a conventional oven)
  4. In a large bowl, beat the eggs on medium (about 2 minutes) then add sugar and beat again until light and fluffy (about 2 minutes).
  5. Add vegetable oil & vanilla extract, beat until well combined.
  6. Add in dry ingredients in 2 batches and mix it gently by the cut and fold method.
  7. Add the hot coconut milk into the batter little by little and fold gently until well combined. Avoid adding the hot milk at once otherwise, you will end up with scrambled eggs.
  8. Slowly pour the batter into the prepared cake pan and tap gently to remove any large air bubbles.
  9. Bake for 40-45 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  10. Cool the cake for 15 minutes in the pan at room temperature. After that use a spreader knife to run around the edges of the cake pan to release the cake easier and flip over onto a wire rack to cool completely.
  1. Break up the milk chocolate into cubes or very small pieces and place in a heat-safe bowl.
  2. Place a bowl over a small saucepan of simmering water (only fill the saucepan with 1 or 2 inches of water). Make sure that the water does not touch the bottom of the bowl.
  3. Take full fat canned coconut milk, shake it before opening. Place in a small saucepan and over low heat, heat it and stir to mix well or you can microwave the coconut milk and stir until well combined.
  4. When chocolate melts, take 1/2 cup + 2 tbsp of it and add to the melted chocolate. Stir the ganache constantly and gently until it’s smooth.
  5. Add 1 tbsp of butter and mix to combine. Once they are well combined, remove them from the heat. Set aside to cool it slightly at room temperature (just for one minute). 
  6. Stir it again and cover the ganache with a piece of plastic wrap pressed against the surface to prevent the crust from forming.
  7. Let it cool in the fridge for at least 30 minutes to one hour before using. Stir it after every 15 minutes as it sets in the fridge so it remains even and smooth like dulce de leche or fudge. 
  8. If you feel your chocolate ganache is still very thick you can add just one spoon of warm coconut milk to the ganache and stir it to combine. It is ready to use in the layering of the cake.
  1. Chill the mixing bowl. Pour chilled whipping cream into the chilled bowl then add icing sugar and vanilla extract, whip on medium until soft peaks form.
  2. Before adding mascarpone cheese to the whipped cream, give it a good mix with a spoon so in this way it can easily mix in the whipped cream. Now add the cheese to the whipped cream and whip until stiff peaks form. It will happen quickly, so keep an eye on it. It is ready to use. Use it right away. You can pipe it as well to make flowers with any nozzle of your choice. I used a 1 M nozzle here.
  1. First, make sugar syrup. Boil one cup of water with 2 tbsp of sugar just for one minute. Set aside to cool completely.
  2. With the help of a long serrated bread knife, horizontally cut each cake into 2 layers to create 4 layers from two cakes. Place a cake board on a cake turntable.
  3. Place a dollop of whipped cream frosting on your cake board.                   
  4. Place the first layer of cake down on the cake board and soak with sugar syrup, then spread about half the amount of chocolate ganache over the cake layer. Spread desiccated coconut all over the chocolate ganache.
  5. Place the second layer of cake on top. Spread about half a cup of mascarpone whipped cream frosting over the cake layer.
  6. Place the third layer of cake on top, soak with sugar syrup and spread the remaining chocolate ganache over the cake layer. Then spread desiccated coconut over the chocolate ganache.
  7. Place the fourth layer of cake on top and frost the cake all over with the generous amount of mascarpone whipped cream frosting. Smooth the top by pallet knife and the sides by bench scraper. To make frosting smooth, fill a large vessel or bowl with hot water, dip your pallet knife or bench scraper into the water then pat it dry with a clean kitchen towel and gently smooth out the frosting. 
  8. Cover the sides of the whole cake with desiccated coconut.
  9. Fill the piping bag fitted with a 1 M nozzle with remaining whipped cream frosting and make flowers on top of the cake according to your choice. Then sprinkle desiccated coconut on top. Cover the whole top with desiccated coconut.
  10. Refrigerate your cake for at least 1 hr before slicing.
  1. You can make the cakes a day or two ahead of assembling. But tightly cover them in plastic wrap and keep them in the fridge. It’s better to make a day or two ahead of serving because it is easy to assemble the cake when it is cold.
  2. To get the best results, use mascarpone whipped cream frosting right away after whipping but it will stay stable in the fridge for 2 days but keep in an airtight container. Before assembling the cake, if the frosting looks grainy or separated then you will have to give it a short whip and it will be good.
  3. Fresh chocolate ganache is the best to use but you can store it in the fridge. Once it cools completely, keep it in an airtight container in the fridge for up to 5-6 days. If it is hard before use, just microwave for 5-10 seconds and stir it. You can even add 1 tsp-1 tbsp warm coconut milk to get the required consistency and give it a good mix.
  4. You can freeze it for up to 2 months. Whenever needed, thaw in the fridge or at room temperature. Rewarm again on the double boiler with constant stirring or in the microwave for 10 seconds increments, stir in between, until smooth and silky.