Traditional recipes

Chocolate Cake with Coconut Cream Frosting

Chocolate Cake with Coconut Cream Frosting

Kids love to bake with mom on Mother’s Day! Chocolate is always a favorite! Make my delicious chocolate cake with coconut cream frosting and if you are gluten-free, make your cake using Moon Rabbit Foods Chocolate Cake Mix.

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If you are gluten-free, make your cake using Moon Rabbit Foods Chocolate Cake Mix.


Chocolate Cake

  • 2 Cups flour
  • 3/4 Cups unsweetened cocoa powder
  • 1/2 Teaspoon sea salt
  • 1 Teaspoon baking soda
  • 3/4 Teaspoons baking powder
  • 3/4 Cups unsalted butter, soften
  • 3 large eggs, room temperature
  • 2 Cups sugar
  • 2 Teaspoons vanilla
  • 1 1/2 Cup buttermilk
  • Cooking spray or butter for coating baking pans

Coconut Cream Frosting

  • 2 8-ounce packages cream cheese
  • 1 Cup unsalted butter, softened (two sticks)
  • 1 1/2 Cup confectioners' sugar
  • 1 1/2 Teaspoon vanilla
  • 1/2 Cup honey
  • 1 1/2 Cup unsweetened shredded coconut, divided

Healthy Coconut Cream Chocolate Frosting

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This healthy coconut cream chocolate frosting is rich and fudgy and perfect for decorating or frosting cakes and cupcakes! Made with just 3 ingredients!

GUYS! I am about to knock your socks off with this HEALTHY coconut cream chocolate frosting recipe.

It’s made with NO butter, NO shortening, NO margarine and NO powdered sugar!

No weird and unusual ingredients either.

All you need is THREE ingredients: coconut cream, chocolate chips and cocoa powder!

Make the cake:

  • Heat the oven to 300°F. Line the bottoms of two 9-inch cake pans with parchment (there’s no need to grease the pans).
  • Put the cocoa powder in the bowl of an electric mixer fitted with the whisk attachment. Pour the boiling water over the cocoa and whisk until smooth. Add the butter and sour cream and blend on low speed until the butter melts. Let the mixture cool for a minute if still very hot, and then add the eggs and vanilla and whisk until smooth. Let cool for 10 min.
  • Meanwhile, sift together the cake flour, sugar, baking soda, and salt. With the mixer on low speed, add the dry ingredients a little at a time to the butter mixture, scraping down the sides once or twice. Increase the speed to medium and blend for another 3 minutes.
  • Pour the batter into the prepared pans and bake until the center of the cake feels firm and the cake just barely begins to pull away from the sides of the pan, 50 min. to 1 hour (begin checking after 45 minutes). Remove the cakes from the oven and let cool completely before frosting.

Make the frosting:

  • Put the yolks in the bowl of an electric mixer fitted with a whisk attachment.
  • In a small saucepan, combine the sugar and coconut milk. Stir to combine and then bring to a boil. As the mixture heats, begin whipping the eggs on high speed. Boil the coconut milk and sugar until the mixture reaches the soft-ball stage (238°F on a candy thermometer). Remove the mixture from the heat. Stop the mixer and pour a small amount of the syrup into the egg yolks. Quickly beat on high again. Repeat twice more until all the syrup is incorporated. (You can also add the sugar syrup in a steady stream with the mixer on, but be careful not to let it hit the beater or the syrup will be flung to the sides of the bowl where it will harden.) Continue beating until the mixture is cool.
  • Add the coconut extract. With the mixer on medium speed, begin beating in the butter 1 or 2 Tbs. at a time. When the butter is completely incorporated, scrape down the sides of the bowl and beat another 1 minutes.
  • Use the frosting right away to fill and frost the cooled cake, or cover tightly and refrigerate until ready to use. Pat on a generous coating of the shaved toasted coconut over the sides and top and, if you like, between the layers.

Make Ahead Tips

The buttercream can be made in advance and refrigerated until ready to use. Bring chilled buttercream to room temperature before using, beating briefly to smooth it, if necessary.

Preparing the Coconut Cream Poke Cake

Recipe Summary

  • CAKE
  • 1 ½ cups boiling water
  • ½ cup unsweetened cocoa
  • 4 ounces unsweetened chocolate, finely chopped
  • ¼ teaspoon instant coffee (optional)
  • 3 cups (about 12 3/4 oz.) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon table salt
  • 1 cup salted butter
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ cup sour cream or plain yogurt
  • 1 teaspoon vanilla extract
  • 1 ¾ cups half-and-half
  • ½ cup sweetened shredded coconut
  • 5 tablespoons granulated sugar
  • 3 tablespoons cornstarch
  • 3 large egg yolks
  • 2 tablespoons salted butter
  • 1 ½ tablespoons rum
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • ½ cup heavy cream
  • 2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 1 pound 60% to 64% bittersweet chocolate, finely chopped
  • 2 cups unsweetened flaked coconut, lightly toasted

Prepare the Cake: Preheat oven to 350°F. Combine boiling water, cocoa, unsweetened chocolate, and, if desired, instant coffee in a bowl. Let stand 2 minutes whisk until smooth. Let cool completely.

Whisk together flour, baking powder, and salt in a bowl. Beat butter with an electric mixer at medium speed until smooth, about 1 minute. Add brown sugar and 1 cup granulated sugar beat until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream and 1 teaspoon vanilla. Add flour mixture to butter mixture alternately with cocoa mixture, in 5 additions, beginning and ending with flour mixture. Beat at medium speed until smooth, about 1 minute. Divide batter evenly between 2 (9-inch) greased and floured round cake pans. Bake in preheated oven until a wooden pick inserted in the center comes out clean, 28 to 32 minutes. Cool in pans on a wire rack 10 minutes. Remove cake from pans cool completely, about 30 minutes.

Prepare the Coconut Cream Filling: Stir together half-and-half and shredded coconut in a small saucepan over medium bring just to a boil. Remove pan from heat let stand 30 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, pressing on solids discard solids. Return coconut liquid to pan bring to a simmer. (Coconut liquid should just begin to bubble around the edges of pan.) Whisk together 5 tablespoons granulated sugar, cornstarch, and egg yolks in a medium bowl until smooth. Gradually add hot coconut liquid to egg mixture, whisking constantly. Return mixture to pan. Cook, whisking constantly, over medium heat until thick and bubbly, 5 to 6 minutes. Remove pan from heat. Whisk in 2 tablespoons butter, rum, 1 teaspoon vanilla, and coconut extract. Pour mixture into a shallow dish refrigerate until completely cold, about 2 hours. Transfer chilled custard to a medium bowl.

Beat 1/2 cup heavy cream until stiff peaks form. Gently fold whipped cream into custard in 2 batches. Refrigerate until ready to use.

Prepare Chocolate Frosting: Combine 2 cups heavy cream and powdered sugar in a medium saucepan. Bring to a simmer over medium. (Do not boil.) Place bittersweet chocolate in a medium bowl pour hot cream mixture over chocolate. Let stand 1 minute gently stir until all of the chocolate melts and mixture is smooth. Chill until mixture thickens to spreading consistency, 30 to 40 minutes, stirring every few minutes.

To assemble cake, slice cake layers in half horizontally using a serrated knife place 1 layer, cut side up, on a plate. Spread about 1/4 cup Chocolate Frosting over top. Top with one-third of Coconut Cream Filling, leaving a 1/2-inch border. Top with another cake layer repeat layers twice, beginning with frosting and ending with a cake layer. Spread remaining Chocolate Frosting on top and sides of cake. (If chocolate gets too thick to spread, microwave at HIGH until spreadable, 5 to 7 minutes.) Press unsweetened flaked coconut around sides of cake.

What is the difference between chocolate and red velvet cake?

Simply put, chocolate cake has chocolate and red velvet cake has cocoa. Of course, it generally depends on the recipe. You may notice that red velvet cake has a lighter chocolate flavor because of the cocoa. But, if you try to make a red velvet cake using a recipe that has chocolate instead of cocoa you will find yourself unsuccessful in getting the color correct. Red velvet cakes originally had their color because of the cocoa used to make them, so now we continue this tradition (even if we use different coloring techniques).

Chocolate Frosting

The recipe, as stated, will generously frost one 8-inch square Chocolate Sourdough Cake (another yumm). It will adequately frost two 8-inch square cakes.

This frosting makes an awesome sweet dip for your favorite fresh or dried fruits!

The amount of maple syrup may be lessened to your desired sweetness. However, as it acts as a liquid, lessening it will affect the consistency, making the frosting more stiff. I believe there's room to play here. Also, the milk may be lessened or omitted to make a more stiff frosting. Enjoy!

Chocolate Coconut Cake

Hello cake lovers! I’m excited to share not one, but two new recipes with you this week! The first cake recipe is my Chocolate Coconut Cake, made up of tender and flavorful coconut cake layers and a silky smooth chocolate coconut buttercream. The second will be a Red Velvet Bundt Cake with a cream cheese icing. You’ll see that here tomorrow!

I think you’ll not only love this recipe for how delicious it is, but also for how simple it is to make. We’ve just got cake layers and buttercream to whip up. Easy peasy!

How to Make Coconut Cake

For the cake layers, remember to follow my tips for getting an even rise and great texture:

  • Preheat your oven for 30 minutes prior to baking.
  • Beat the butter and sugar for a few minutes on medium-high speed, until light and fluffy.
  • Use good quality pans like Fat Daddio.
  • Spray your pans with nonstick spray and line with parchment paper.
  • Don’t overmix your cake batter once you add the dry ingredients.
  • Use room temperature wet ingredients.
  • Use fresh baking powder.
  • Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

This cake is tender and moist, but not overly fluffy.

How to Make Chocolate Coconut Buttercream

For the buttercream, you’ll be using dark chocolate chips. I recommend using a quality brand like Guittard or Callebuet. You’ll also be adding coconut emulsion. If you can’t get emulsion, you can also use the same amount called for in the recipe of coconut extract.

To ensure a silky smooth buttercream, make sure you heat the cream called for in the recipe, pour it over the chocolate chips and stir until smooth. Making a ganache before adding it to the buttercream ensures you don’t get any chocolate hardening as it hits the cold butter.

You may also want to review the steps in my post How to Make the Best Buttercream. Here’s a summary:

  • Use slightly cold butter
  • Beat the butter to soften it
  • Sift your powdered sugar
  • Use heavy cream
  • Beat for about 5 minutes with a paddle attachment
  • Use a spatula or wooden spoon at the end to push out air pockets.

Recipe Summary

  • 1 (18.25 ounce) box yellow cake mix
  • 1 cup water
  • ⅓ cup vegetable oil
  • 3 eggs
  • 1 teaspoon coconut extract
  • 1 cup butter at room temperature
  • 6 cups confectioners' sugar
  • 2 ½ teaspoons coconut extract
  • 6 tablespoons heavy whipping cream
  • 2 cups sweetened flaked coconut, or as needed - divided
  • 2 drops green food coloring
  • ½ teaspoon water
  • 5 jelly beans in assorted colors, or as desired

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour three 8-inch round cake pans.

Stir cake mix, 1 cup water, vegetable oil, eggs, and 1 teaspoon coconut extract together in a bowl until moistened beat with an electric mixer on medium speed for 2 minutes.

Pour batter evenly into the prepared cake pans.

Bake in preheated oven until the cakes are lightly browned and a toothpick inserted into the center of a cake comes out clean, about 25 minutes.

Let cakes cool in pans for 10 minutes remove cakes from pans to finish cooling on racks, at least 30 minutes.

Beat butter with an electric mixer on low in a large bowl until creamy and smooth. Beat in 2 1/2 teaspoons coconut extract.

Beat 1 cup confectioners' sugar into butter mixture until thoroughly combined beat in 1 tablespoon heavy cream. Continue to beat in confectioners' sugar, 1 cup at a time, alternating with 1 tablespoon cream, until the confectioners' sugar and cream have been incorporated and the frosting is smooth and creamy.

With a long serrated knife, level the tops of the 3 cakes. Place 1 cake onto a serving platter frost the top of the cake with about 1/4 of the frosting. Sprinkle with about 1/3 cup flaked coconut.

Place second cake layer on top of the first, and frost and sprinkle with coconut as before. Place third layer on top of the second frost top and sides with remaining frosting. Lightly press 1/3 cup of coconut evenly into sides of cake.

Place 1 cup of remaining coconut into a resealable plastic bag, add 1/2 teaspoon water and the green food coloring, and seal bag. Shake and press bag to mix food coloring with coconut, tinting it light green. Remove to paper towel to dry.

Spread the green coconut over the top of the cake place colored jelly beans in the middle and press lightly to secure.

Chocolate Cake with Coconut Cream and Marshmallow Buttercream Frosting

Chocolate cake with coconut cream filling, marshmallow buttercream frosting and toasted coconut is the perfect cake recipe for birthdays, holidays, parties and more! This 3-layer cake is packed with flavor and irresistible!

I think I’ve probably made two dozen cakes since the beginning of this year. I’ve officially been designated as the go-to cake baker by some people so my calendar is always full of special requests. With plenty of requests for cakes, I have a lot of time to test recipes and hear feedback from everyone. Out of all of the cakes I recently made, this chocolate cake with coconut cream and marshmallow buttercream frosting received raved reviews. It is also my absolute favorite cake that I have ever made. Since I made this cake for the first time, I’ve had four different requests to make it again. In fact, I already have two orders of this cake for a birthday and Easter.

Chocolate cake with coconut cream filling, marshmallow buttercream frosting and toasted coconut combines some of my favorite flavors into one impressive cake. This is the cake you need to make for Easter, birthdays, bridal showers and everything in between. It is a 3 layer cake packed with flavor.

Some cakes are complicated and require multiple steps with detailed instructions. For a homemade cake, this one is pretty simple. With three layers, it is full of chocolate, coconut and marshmallow flavor. I use one of my favorite recipes for the cake layer. The filling is a thick creamy consistency. It complements the chocolate cake and whipped buttercream frosting perfectly.

I highly recommend investing in a rotating cake stand. I’ve been using an Ateco one for the past year or so and it makes decorating cakes so much easier. I also purchased some plastic disposable cake trays. They are recyclable and I actually reuse them often. They are perfect for transporting cakes or giving away to friends and family too. I find that they are more sturdy than a cardboard cake box and because they are reusable I don’t have to buy as many.

Watch the video: Jahodový čokoládový dort. Nápad na zdobení jahodového čokoládového dortu (January 2022).