Chocolate Coconut Cake Recipe

At The Skinny Food Co, we absolutely love all things coconut, from coconut cakes to coconut biscuits and cookies. We love any and all excuses to use our favourite best-selling Coconut syrups & chocolate sauces. 

This cake is a moist, rich, chocolaty delight with the perfect balance of sweet chocolate, and almost nutty & fresh coconut. It’s so easy to make, you can whip it up in no time at all!

Standard Ingredients:

• 100g Unsalted Butter (softened)
• 140g Sugar
• 3 Eggs
• 50g Cocoa Powder
• 1 tsp Baking Powder
• 1 tsp Vanilla Cheesecake Flavouring 
• 100ml Chocaholic Chocolate Coconut Syrup 
• 100ml Coconut Cream

Vegan Coconut Cake

The best thing about our Coconut Cake recipe is it's pretty easy to make vegan-friendly. In fact, we have the exact recipe and instructions should you wish to make this cake a little more plant-based. Simply swap out the butter for Vegan Spreadable Butter or Vegan Margarine. You could also replace the eggs with 3 Tbsp of our Vegan Egg Replacement mixed with 6 Tbsp water. 

To make this cake even easier, simply buy one of our delicious Coconut Syrups or Chocolate Sauces.

Vegan Ingredients

• 100g Coconut Oil
• 140g Sugar
• Skinny Food Co Egg Replacement - See details on quantity 
• 50g Cocoa Powder
• 1 tsp Baking Powder
• 1 tsp Vanilla Cheesecake Flavouring
• 100ml Chocaholic Chocolate Coconut Syrup
• 100ml Coconut Cream

Chocolate Coconut Cake Recipe Method

 Whether you're choosing to opt for the Vegan alternative or the classic desiccated coconut chocolate cake, the cooking method is the same.

Preheat your oven to 180°C/fan 160°C/gas mark 4. Grease and line two 20cm round sandwich tins with baking parchment.

To make the base, cream together the sugar and softened butter until light and fluffy. Add the egg (or egg replacement) and vanilla cheesecake flavouring and mix well. Sift in the cocoa powder and baking powder and fold through.

Divide the cake batter mixture between the prepared tins and bake for 15 minutes. Remove from the oven and allow the entire cake to cool completely before removing it from the tin.

Meanwhile, prepare the filling by mixing together our Chocaholic Chocolate Coconut Syrup & Coconut Cream. Pour into the cooled cake bases and place back in the fridge to set for 30 minutes.

Once cooled, you can now begin assembly, using your bottom cake layer and removing it from the cake tin, place this on a large plate, then use your chocolate coconut cream mixture to spread across the top of the first cake. 

Gently place the remaining cake on top sandwiching the mixture between the two cake sponges. 

turn the cakes over onto serving plates and begin decoration. 

Coconut Cake Topping

We like to decorate our Coconut Cakes with a simple sprinkling of desiccated coconut. If you prefer a more decadent topping, then try our Chocolate Sauce instead.

Here is a list of our favourite coconut-themed toppings to take your Chocolate Coconut Cake from awesome, to the NEXT LEVEL: 

• Shredded Coconut 
• Caster Sugar 
• Icing Sugar 
• Vegan Chocolate Ganache 
• Ground Almonds or Almond Flakes 
• Dark Chocolate Shavings 
• Vegan Chocolate Icing 

If you want to make this cake gluten-free, just omit the flour and add an extra 1/2 cup of rice flour.

Does Coconut Cake Need To Be Refrigerated? 

No, not necessarily, Coconut Cake can be left unrefrigerated, however, it will not last as long. 

How Long Does Coconut Cake Last For? 

Our Coconut Cake will keep for 5 days stored in an airtight container and up to 7 days in the fridge 

Can I Freeze Coconut Cake? 

Yes, you can freeze Coconut Cake for up to 2 months. Just wrap it tightly in cling film and store in the freezer

 Does Refrigerating Cakes Dry Them Out? 

 Our Coconut Cake is moist and tender due to the addition of coconut oil. It’s important that you don't refrigerate Coconut Cake if you are planning to serve it within 24 hours. This will dry out the cake and cause it to become crumbly.

Nutrition Information

Per 100g serving

Energy

1034kJ / 246 kcal

Fat

13.5g

of which saturates

4.9g