Indulge your senses with the irresistible allure of Chocolate Coconut Cake, a decadent dessert that perfectly marries rich chocolate with tropical coconut sweetness.
Ingredients
Scale:
1 1/2 cups all-purpose flour
1/2 cup coconut flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional: 1 teaspoon cinnamon
Optional: 1/4 teaspoon nutmeg
1 cup coconut milk
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
Optional: 1 tablespoon coconut extract
Optional: Zest of one lime
1 cup shredded sweetened coconut
1/2 cup chocolate chips
Homemade coconut cream or store-bought coconut frosting
Optional: A sprinkle of sea salt
Optional: Toasted coconut flakes
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottom with parchment paper.
In a large bowl, sift together all-purpose flour, coconut flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, combine coconut milk, vegetable oil, granulated and brown sugar, eggs, and vanilla extract. Whisk until smooth.
Gradually add wet ingredients to dry ingredients, mixing gently until the batter is smooth and lump-free.
Divide the batter evenly between prepared cake pans. Smooth the tops and sprinkle chocolate chips, pressing them lightly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
Whip homemade coconut cream until light and fluffy and spread between cake layers, covering the top and sides. Sprinkle shredded coconut on top.
