Description
This Easy Chocolate Coconut Cake is a deliciously decadent dessert, perfect for any occasion!
Ingredients
Scale
- 2 Cups of all-purpose flour (best cake flour substitute)
- 1 1/2 cups granulated sugar (organic sugar works as well!)
- 3/4 cup unsweetened cocoa powder (high-quality cocoa = full-bodied flavor)
- 2 tablespoons baking powder (helps create a lighter texture)
- 1 teaspoon baking soda (makes the cake perfect rise)
- 1 tablespoon salt (balances sweetness)
- 1 cup whole milk (can use almond or coconut milk as dairy-free alternatives)
- 1 cup vegetable oil (makes the cake moist)
- 2 large eggs (adds structure to the cake)
- 2 tablespoons vanilla extract (boosts flavor)
- 1 cup boiling water (activates cocoa for the deep taste of chocolate)
- 1 cup chopped coconut (adds texture and coconut flavor)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your cake pans by lining them with parchment paper.
- In a large mixing bowl, combine your dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add your wet ingredients: milk, eggs, vegetable oil, and vanilla extract, mixing until just combined.
- Gradually stir in the boiling water and then fold in the chopped coconut.
- Divide the batter between your prepared cake pans and bake for 30 to 35 minutes, checking doneness with a toothpick.
Notes
For a richer flavor, consider using dark chocolate cocoa powder. Store leftovers in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 300 mg
- Protein: 7 g