Moist Coconut Cake with Chocolate Frosting

I’ve always thought coconut and chocolate should be best friends. They just work together—sweet, creamy coconut paired with rich chocolate. It’s like finding the perfect combination that makes you wonder why you don’t eat it more often.

This cake takes a little time, but it’s not complicated. You’re making a moist coconut cake, adding a cream cheese filling with macadamia nuts, and topping it all with chocolate frosting. I like to bake the cake layers one day and do the frosting the next. It breaks up the work and keeps me from getting tired of being in the kitchen.

The best part? Everyone thinks you’re a baking genius when you bring this out. But between us, it’s just about following the steps and not rushing through them. Take your time with the frosting, and you’ll be fine.

What Kind of Coconut Should I Use?

For this cake, you’ll want to use sweetened shredded coconut, which you can find in the baking aisle of most grocery stores. The shredded variety works better than flaked coconut because it distributes more evenly throughout the batter and creates a better texture in the finished cake. If you can only find unsweetened coconut, that’ll work too, though your cake will be slightly less sweet overall. You can also toast some of the coconut in a dry pan until golden brown to use as a garnish on top of the frosting – it adds a nice nutty flavor and looks really pretty.

Options for Substitutions

This coconut cake is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Cake flour: Don’t have cake flour? You can make your own by measuring 2 3/4 cups all-purpose flour, removing 5 1/2 tablespoons, and replacing it with 5 1/2 tablespoons cornstarch. Sift it together a few times to blend well.
• Buttermilk: If you’re out of buttermilk, mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using.
• Cream of coconut: You can substitute with coconut milk, but add 1/4 cup extra sugar since coconut milk isn’t as sweet. The cake will have a lighter coconut flavor.
• Bittersweet chocolate: Semi-sweet chocolate works just fine here. You can also use dark chocolate chips if that’s what you have on hand.
• Macadamia nuts: These can be swapped with chopped pecans, walnuts, or almonds. You can also leave them out completely if you prefer or have nut allergies.
• Corn syrup: Honey or golden syrup can replace corn syrup in the frosting. The flavor will be slightly different but still delicious.

Watch Out for These Mistakes While Baking

The biggest mistake when making layer cakes is not letting your cakes cool completely before frosting, which causes the frosting to melt and slide right off – be patient and give them a full hour on the cooling rack.

When folding in the beaten egg whites, many people stir too vigorously and deflate all that air you worked hard to incorporate, so use a gentle folding motion from the bottom up to keep your cake light and fluffy.

Your chocolate glaze needs to cool for about 10 minutes after you make it, otherwise it’ll be too runny and won’t coat the cake properly – it should be thick enough to coat the back of a spoon but still pourable.

Finally, don’t skip the chilling time at the end, as this step allows the glaze to set and makes slicing much cleaner, giving you those nice, neat pieces instead of a messy pile.

What to Serve With Coconut Cake?

This coconut cake with chocolate frosting is rich enough to stand on its own, but a scoop of vanilla ice cream on the side never hurts if you’re feeling extra indulgent. A hot cup of coffee or espresso is perfect for cutting through the sweetness and bringing out the chocolate flavors. If you’re serving this at a party, fresh berries like raspberries or strawberries add a nice tart contrast to balance out all that coconut and chocolate. For a tropical twist that plays up the coconut, try serving it with some sliced mango or pineapple on the side.

Storage Instructions

Store: Keep your coconut cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days if your kitchen is warm. The chocolate frosting holds up really well in the fridge, and honestly, some people think it tastes even better the next day once all the flavors have had time to meld together.

Freeze: This cake freezes great for up to 3 months. I like to slice it first and wrap individual pieces in plastic wrap, then put them all in a freezer bag. That way you can grab just one slice whenever you’re craving it without having to thaw the whole thing.

Serve: If you’ve refrigerated the cake, let it sit out for about 30 minutes before serving so the frosting softens up a bit. Frozen slices can thaw on the counter for an hour or two, or you can pop them in the microwave for about 20 seconds if you can’t wait.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5600-6200
• Protein: 55-65 g
• Fat: 320-370 g
• Carbohydrates: 670-740 g

Ingredients

For the cake:

• 3 cups cake flour (I always use King Arthur for a tender crumb)
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 3/4 cups sugar
• 1 cup butter (room temperature, about 70°F)
• 1 cup cream of coconut
• 4 eggs
• 2 tsp vanilla
• 1 cup buttermilk
• 2 cups coconut (shredded and sweetened for better moisture)

For the filling:

• 5 oz cream cheese (I prefer Philadelphia brand for stability)
• 1/4 cup cream of coconut
• 2 tbsp butter
• 1 2/3 cups powdered sugar (sifted to remove lumps)
• 1/2 cup macadamia nuts (toasted and chopped into 1/4-inch pieces)

For the glaze and topping:

• 1/2 cup heavy cream
• 1/2 cup corn syrup
• 9 oz bittersweet chocolate (I use Ghirardelli 60% cacao chips)
• 1/4 tsp salt
• 1/4 cup coconut

Step 1: Prepare the Mise en Place and Preheat Oven

• 3 cups cake flour
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Preheat your oven to 350°F and grease three 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.

Sift together the cake flour, baking powder, baking soda, and salt in a medium bowl—sifting removes lumps and aerates the flour, which is crucial for a tender crumb in delicate cakes like this one.

Measure out the cream of coconut, buttermilk, and vanilla, and have all your ingredients within arm’s reach before you start mixing the batter.

Step 2: Cream Butter and Sugar, Then Build the Cake Batter

• 1 3/4 cups sugar
• 1 cup butter
• 1 cup cream of coconut
• 4 eggs
• 2 tsp vanilla
• 1 cup buttermilk
• 2 cups coconut
• dry flour mixture from Step 1

In a large mixing bowl, beat the room-temperature butter and sugar together for 2 minutes until the mixture is light and fluffy—this incorporates air, which helps the cake rise.

Add the 1 cup of cream of coconut and beat for 1 minute to combine.

Separate your eggs, adding the yolks and vanilla to the butter mixture and beating until smooth.

Now alternate adding the dry flour mixture from Step 1 and the buttermilk, starting and ending with the flour—this prevents overmixing and ensures even hydration.

Fold in the 2 cups of shredded sweetened coconut gently with a spatula, being careful not to deflate the batter.

Step 3: Whip Egg Whites and Complete the Batter

• 4 eggs
• cake batter from Step 2

In a separate, very clean bowl, beat the 4 egg whites for 3 to 4 minutes until stiff peaks form—this creates structure and lift in the cake.

Gently fold the whipped egg whites into the batter from Step 2 in two additions, using a spatula and being very careful to maintain the airiness; this technique is what gives coconut cake its tender, almost cloud-like texture.

Divide the batter evenly among the three prepared pans.

Step 4: Bake the Cake Layers

Place the three pans in the preheated 350°F oven and bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean and the tops are golden brown.

The cakes should spring back lightly when touched.

Remove from the oven and let the cakes cool in their pans for 10 minutes—this helps them set and prevents them from falling apart.

Turn the cakes out onto wire cooling racks and let them cool completely, about 1 hour, before frosting.

Step 5: Make the Coconut Cream Cheese Frosting

• 5 oz cream cheese
• 1/4 cup cream of coconut
• 2 tbsp butter
• 1 2/3 cups powdered sugar
• 1/2 cup macadamia nuts

While the cakes cool, prepare the frosting by whipping the room-temperature cream cheese, 1/4 cup cream of coconut, and 2 tablespoons butter together for 2 minutes until smooth and combined.

I prefer Philadelphia brand cream cheese because it’s less likely to curdle and gives you a more stable frosting.

Gradually add the sifted powdered sugar and beat for 3 minutes until the frosting is light and fluffy, then gently fold in the toasted, chopped macadamia nuts.

Set the frosting aside while you prepare the chocolate glaze.

Step 6: Make the Chocolate Glaze

• 1/2 cup heavy cream
• 1/2 cup corn syrup
• 9 oz bittersweet chocolate
• 1/4 tsp salt

In a small saucepan, combine the heavy cream and corn syrup, then bring to a gentle simmer over medium heat—do not boil, as this can cause the glaze to become too thick or break.

Remove from heat and immediately add the bittersweet chocolate chips and 1/4 teaspoon salt, then let sit for 1 minute without stirring to allow the residual heat to soften the chocolate.

Stir gently until the mixture is smooth and glossy—this creates a silky, pourable glaze perfect for coating the cake.

Step 7: Assemble, Glaze, and Finish the Cake

• cooled cake layers from Step 4
• coconut cream cheese frosting from Step 5
• chocolate glaze from Step 6
• 1/4 cup coconut

Place the first cake layer on a serving plate or cake stand and spread a layer of the coconut cream cheese frosting from Step 5 on top.

Stack the second cake layer and repeat with frosting, then top with the final cake layer.

Pour about 1 cup of the warm chocolate glaze from Step 6 over the top and sides of the cake, allowing it to drip naturally.

Freeze the cake for 5 minutes to set the first layer of glaze, then pour the remaining glaze over the top and sides for complete coverage.

Sprinkle the 1/4 cup shredded coconut over the top while the glaze is still slightly warm so it adheres.

Chill the finished cake for 30 to 60 minutes before serving to allow the frosting and glaze to set completely.

Moist Coconut Cake with Chocolate Frosting

Delicious Moist Coconut Cake with Chocolate Frosting recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 45 minutes mins

Servings 16 slices

Calories 5900 kcal

Ingredients

  

For the cake::

• 3 cups cake flour (I always use King Arthur for a tender crumb)
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 3/4 cups sugar
• 1 cup butter (room temperature, about 70°F)
• 1 cup cream of coconut
• 4 eggs
• 2 tsp vanilla
• 1 cup buttermilk
• 2 cups coconut (shredded and sweetened for better moisture)

For the filling::

• 5 oz cream cheese (I prefer Philadelphia brand for stability)
• 1/4 cup cream of coconut
• 2 tbsp butter
• 1 2/3 cups powdered sugar (sifted to remove lumps)
• 1/2 cup macadamia nuts (toasted and chopped into 1/4-inch pieces)

For the glaze and topping::

• 1/2 cup heavy cream
• 1/2 cup corn syrup
• 9 oz bittersweet chocolate (I use Ghirardelli 60% cacao chips)
• 1/4 tsp salt
• 1/4 cup coconut

Instructions

 

• Preheat your oven to 350°F and grease three 9-inch round cake pans, then line the bottoms with parchment paper for easy removal. Sift together the cake flour, baking powder, baking soda, and salt in a medium bowl—sifting removes lumps and aerates the flour, which is crucial for a tender crumb in delicate cakes like this one. Measure out the cream of coconut, buttermilk, and vanilla, and have all your ingredients within arm's reach before you start mixing the batter.
• In a large mixing bowl, beat the room-temperature butter and sugar together for 2 minutes until the mixture is light and fluffy—this incorporates air, which helps the cake rise. Add the 1 cup of cream of coconut and beat for 1 minute to combine. Separate your eggs, adding the yolks and vanilla to the butter mixture and beating until smooth. Now alternate adding the dry flour mixture from Step 1 and the buttermilk, starting and ending with the flour—this prevents overmixing and ensures even hydration. Fold in the 2 cups of shredded sweetened coconut gently with a spatula, being careful not to deflate the batter.
• In a separate, very clean bowl, beat the 4 egg whites for 3 to 4 minutes until stiff peaks form—this creates structure and lift in the cake. Gently fold the whipped egg whites into the batter from Step 2 in two additions, using a spatula and being very careful to maintain the airiness; this technique is what gives coconut cake its tender, almost cloud-like texture. Divide the batter evenly among the three prepared pans.
• Place the three pans in the preheated 350°F oven and bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean and the tops are golden brown. The cakes should spring back lightly when touched. Remove from the oven and let the cakes cool in their pans for 10 minutes—this helps them set and prevents them from falling apart. Turn the cakes out onto wire cooling racks and let them cool completely, about 1 hour, before frosting.
• While the cakes cool, prepare the frosting by whipping the room-temperature cream cheese, 1/4 cup cream of coconut, and 2 tablespoons butter together for 2 minutes until smooth and combined. I prefer Philadelphia brand cream cheese because it's less likely to curdle and gives you a more stable frosting. Gradually add the sifted powdered sugar and beat for 3 minutes until the frosting is light and fluffy, then gently fold in the toasted, chopped macadamia nuts. Set the frosting aside while you prepare the chocolate glaze.
• In a small saucepan, combine the heavy cream and corn syrup, then bring to a gentle simmer over medium heat—do not boil, as this can cause the glaze to become too thick or break. Remove from heat and immediately add the bittersweet chocolate chips and 1/4 teaspoon salt, then let sit for 1 minute without stirring to allow the residual heat to soften the chocolate. Stir gently until the mixture is smooth and glossy—this creates a silky, pourable glaze perfect for coating the cake.
• Place the first cake layer on a serving plate or cake stand and spread a layer of the coconut cream cheese frosting from Step 5 on top. Stack the second cake layer and repeat with frosting, then top with the final cake layer. Pour about 1 cup of the warm chocolate glaze from Step 6 over the top and sides of the cake, allowing it to drip naturally. Freeze the cake for 5 minutes to set the first layer of glaze, then pour the remaining glaze over the top and sides for complete coverage. Sprinkle the 1/4 cup shredded coconut over the top while the glaze is still slightly warm so it adheres. Chill the finished cake for 30 to 60 minutes before serving to allow the frosting and glaze to set completely.