↑

Will Cook For Smiles

The Best of Homecooking

  • Home
    • About Me
    • Work With Us
    • Privacy Policy
    • Subscribe!
  • Recipes
    • Popular Posts
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Healthy Dishes
    • Soup
    • Salad
    • Sandwich
    • Cauliflower
    • Drink
    • Cocktail
  • How To
  • Instant Pot
    • Instant Pot Main Dishes
    • Instant Pot Side Dishes
    • Instant Pot Soups
  • Main Dishes
    • Side Dishes
    • Chicken
    • Beef
    • Seafood
    • Pork
    • Chili
    • Pasta
    • Slow Cooker
    • Vegetarian
  • Dessert
    • Cheesecake
    • Cake
    • Cookies
    • Chocolate
  • Holidays
    • St. Patrick’s Day
    • Easter
    • Cinco de Mayo
    • Mother’s Day
    • Father’s Day
    • BBQ
    • 4th Of July
    • Fall Recipes
    • Halloween
    • Thanksgiving
    • Christmas Dinner
    • Christmas Baking
    • Holiday Leftover Recipes
    • New Year’s
    • Valentine’s Day
    • Super Bowl Recipes
Home » Dessert » Cake » Chocolate Cake with Whipped Coconut Frosting

Chocolate Cake with Whipped Coconut Frosting

Created: June 22, 2013 Updated: August 25, 2022 by lyuba 63 Comments

23.0K shares
Jump to Recipe

Chocolate and coconut is one of the best sweet flavor combination and I bring it to you in a homemade cake. This is such a delicious, rich chocolate cake topped with light, whipped coconut frosting and sprinkled with coconut flakes.

shot from front 1 slice of cake and whole cake with 1 slice removed from front in back ground on glass plate

 I wish I could talk about this cake all day…and I probably would. Although, I am on vacation and quickly have to finish this post before hubby wakes up from the nap. We got a whole two days off together while the little man is with grandparents and auntie.

We are having such a fun getaway, just the two of us. We can do whatever we want…ah, freedom!

shot from front 1 slice of cake and whole cake with 1 slice removed from front in back ground on glass plate

This is a nice, rich chocolate cake paired with a light and fluffy whipped coconut frosting! The combination of the two makes the texture so perfect. Chocolate and coconut, of course, are wonderful together!

collage of batter being whipped with mixer shot from front in each picture 6 pictures in all

__________________________________________________

If you don’t want to miss any new recipes,  subscribe to e-mail or follow me through my social media channels!

pinterest  facebook  googleplus  instagram  twitter

_______________________________________________________

whole chocolate cake on glass platter shot from front

shot from front whole cake with 1 slice removed from front on glass plate

Chocolate Cake with Whipped Coconut Frosting

This is such a delicious, rich chocolate cake topped with light, whipped coconut frosting and sprinkled with coconut flakes.
Print SaveSaved! Rate
Course: Dessert
Cuisine: American
Keyword: cake, chocolate, chocolate cake, Coconut, whipped frosting
Prep Time: 15 minutes
Cook Time: 25 minutes
Cool:: 1 hour
Total Time: 1 hour 40 minutes
Servings: 16
Calories: 356kcal
Author: lyuba

Ingredients

  • Basic Chocolate Cake:
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups hot water
  • 2 1/2 cups cake flour
  • 1 1/4 cup white granulated sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs room temperature
  • 3/4 cups vegetable oil
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • Coconut Whipped Frosting:
  • 1 cup heavy whipping cream cold
  • 1 cup cream of coconut crema de coco (cold, keep in the fridge until ready to use)
  • 2 tbs white granulated sugar
  • 1 cup coconut flakes per cake

Instructions

  • Basic Chocolate Cake:
  • Preheat the over to 350. Spray two 9-inch round cake pans with cooking spray and lightly dust it with flour.
  • Mix hot, boiling water with unsweetened cocoa powder. Stir well and set aside.
  • In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
  • Whisk together the vegetable oil, vanilla extract, eggs and sour cream.
  • On low speed, slowly pour in the egg mixture into the dry ingredients. Once it's combined, bring the speed up to medium and beat for about two minutes.
  • Lower the speed to low again and slowly pour in the hot cocoa. Mix until just combined. Turn off the mixer.
  • Using the spatula, scrape the sides and the bottom and continue mixing with the spatula until the batter is smooth.
  • Divide the batter between the two 9-inch round cake pans and bake for 24-27 minutes. Cool completely before frosting.
  • Whipped Coconut Frosting:
  • Place your metal bowl from the electric mixer and the whisk attachment (or a regular metal bowl and the beaters) in the freezer for 10-15 minutes.
  • Make sure that your heavy whipping cream and cream of coconut are both cold.
  • Add the heavy whipping cream and cream of coconut in the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high.
    Slowly, pour in the sugar. Beat until stiff peaks appear (don't walk away far.)
  • Make sure the cake is completely cooled or your frosting will melt!
  • Frost the cake generously. Sprinkle with coconut flakes evenly, all over the cake.

Nutrition

Calories: 356kcal | Carbohydrates: 54g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 165mg | Potassium: 213mg | Fiber: 4g | Sugar: 34g | Vitamin A: 308IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Homemade Chocolate Cake with Coconut Whipped Frosting collage

 

shot from front 1 slice of cake and whole cake with 1 slice removed from front in back ground on glass plate

Want to see more cake recipes from me?

Black Forest Cake

Blackberry Daiquiri Cake

Strawberry Daiquiri Rose Cake

Samoas Poke Cake

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

23.0K shares

Filed Under: Cake, Chocolate, Dessert Tagged With: cake, chocolate cake, coconut, coconut frosting, dessert, frosting, whipped frosting

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Carolyn says

    December 28, 2013 at 11:57 am

    Wondering if you can layer this cake instead of making two cakes?

    Reply
    • lyuba says

      December 28, 2013 at 1:20 pm

      Absolutely, Carolyn! I believe that you can even make it a three layer cake. If you want to make it a three layer, just watch the frosting. You may need to time and a half the frosting but it would be enough for two layers.

      Reply
  2. Eileen, The Super Tourists says

    February 9, 2014 at 10:28 pm

    Hi! I was researching for coconut frostings and i saw yours. Looks good and yummy. However, I live in a tropical country, The Philippihes, and I was wondering how the frosting takes to warm weather and even travel (say, 2-3 hours). I’ll be making this as a souvenir forparty goerrs and some of the guests live really far away

    hope you can answer my inquiry. thanks 🙂

    Reply
    • lyuba says

      February 9, 2014 at 10:57 pm

      Hi Eileen!
      Is there a way for you to make the frosting when you get to your destination? You can bring the ingredients in a cooler and whip it there. If not, I really don’t think it will hold up for 2-3 hour without being kept at a cold temperature. You can may be make the frosting at home and now frost the cake. Place the frosting in a container and in the cooler filled with ice (make sure the container is tightly closed). Best of luck!!! Oh, and if the party is expected to be long, give out the souvenirs at the end and keep them refrigerated until then.

      Reply
  3. Miranda says

    May 6, 2014 at 3:21 pm

    Your whipped frosting is so yummy! I used it on my latest baking, (you can see it on my blog as Peep-tastic Birthday Cake!)

    Reply
    • lyuba says

      May 12, 2014 at 10:21 pm

      Thank you so much, Miranda!

      Reply
  4. Marylue Tucker says

    May 22, 2014 at 8:52 pm

    This combo sounds delicious, I just have one question, sweetened coconut or unsweetened?

    Reply
    • lyuba says

      June 8, 2014 at 7:41 am

      I’m so sorry that I didn’t see your comment until now!
      I normally use sweetened coconut! I hope you enjoy it, Marylue!

      Reply
  5. Patty says

    September 3, 2014 at 12:30 pm

    Hi, Lyuba!
    I doubt you’ll have a chance to answer me in time, but regarding the cream of coconut, do you mean the unsweetened fat from coconut milk, or the sweetened cream used in cocktails? Since I know the unsweetened cream whips beautifully, I’m trusting my gut and going with that.
    Your cake looks delicious, and one day, I’ll make it as written, but today, I’m making a “Mounds” trifle, and will be using your coconut frosting as one of the components.
    Thank you!

    Reply
    • lyuba says

      September 3, 2014 at 2:11 pm

      Mounds Trifle sounds great! I use the unsweetened, I usually get the Goya one.
      Thank you, Patty!

      Reply
      • Patty says

        September 3, 2014 at 2:32 pm

        Thanks so much! I recently learned that Trader Joe’s is selling coconut cream. There is virtually no water in the can, so there’s more deliciousness to whip!

        Reply
  6. Monica says

    November 25, 2014 at 10:06 am

    Do you think this frosting is sturdy enough to pipe on top of cupcakes?

    Reply
    • lyuba says

      November 25, 2014 at 10:09 am

      Hi Monica!
      I really don’t think it will hold the share, it’s very light and airy so it will “smooth out” on you.
      Thank you!

      Reply
  7. Mary Ann says

    April 26, 2015 at 7:56 pm

    Hi. I made this cake – made 2 batches for 2 different purposes. Both times the frosting did not come together. I read in the comments that you felt the frosting could be used for layer cakes but this would have never held up. When I made it again today for the single layer cake it still didn’t ever reach peak stage. Everything was cold – the cream, coconut cream, beaters, bowl – but it stayed runny. I have since read that if there is any liquid part to the coconut cream you need to dump it off and just use the solids. Could that be the reason? I know there was liquid in addition to the solids. Any ideas would be appreciated. So disappointed. Thanks.

    Reply
  8. Jen says

    May 9, 2015 at 6:54 pm

    Just made this today and it was amazing! Thank you!

    Reply
  9. Helen says

    October 11, 2015 at 3:30 pm

    Hi Christina,

    I love your recipes. Tried your s’more cheesecake and it was heavenly!

    I am trying to make this chocolate cake as a surprise bday cake. However, I am short on time, and may have to make the cake in advance, and decorate on the day of.

    Do you know if this cake would do well to be frozen before use?

    Thank you!

    Reply
    • lyuba says

      October 12, 2015 at 8:06 pm

      Hi Helen 🙂
      I am not sure about the freezing of the cake because I’ve never done it before, but it depends on how far in advance you want to make it. You can make the actual cake part the night before, and just cover it airtight and frost it the next day. Or, it will keep in the fridge for a couple of days and you can frost it the day of.
      Sorry I couldn’t help you with the freezing of the cake.
      Thank you! I hope everyone likes it 🙂

      Reply
  10. Helen says

    October 12, 2015 at 1:34 pm

    PS I’m so sorry! I meant “Hi Lyuba!” :S

    Reply
  11. Lua says

    May 13, 2016 at 2:25 pm

    For how long does this cake hold up? Room temperature or fridge? Will the frosting survive if I carry it in public transport for about 2 hours?

    Thank you so much, it looks delicious. <3

    Reply
    • lyuba says

      May 18, 2016 at 10:36 am

      Hi Lua!
      This frosting is quite delicate, treat it like whipped cream. Unfortunately, it won’t hold up in public transportation for that long due to high temperature. I should definitely be refrigerated.
      If this is your only choice, prepare the frosting but don’t frost the cake until you get to your destination. Pack frosting in a separate, closed container, over ice or ice packs. If yo have a cooler, perfect. You can frost the cake once you get where you are going and the frosting will stay cool. Cooler with ice packs would be idea to keep the temperature.
      Best of luck! I hope it works out 🙂

      Reply
  12. plasterers bristol says

    September 20, 2016 at 3:18 pm

    This sounds really delicious and something new to try. Thank you for sharing this.

    Simon

    Reply
  13. MaryJo says

    March 29, 2017 at 11:30 pm

    Hi Lyuba, I just discovered your website and this cake looks great. I’m intrigued with the concept of the whipped topping, but I don’t understand which product you use for the whipped topping. Is it Coco Lopez, like what’s used in cocktails? Or do you mean the cream portion that separates from a can of unsweetened full-fat coconut milk?
    Thanks!

    Reply
    • lyuba says

      April 12, 2017 at 5:55 pm

      Hi MaryJo! I’m SO sorry I missed your question.
      Yes, I use the sweet coconut cream (cream of coconut) that you would use in a cocktail (not the coconut milk you would use in savory recipes). I usually shake it up and mix it up and use that together.
      I hope it helps!

      Reply
      • MaryJo says

        April 13, 2017 at 12:31 am

        Hi Lyuba!
        Not to worry, I ended up making a butter cake with my usual cream cheese frosting recipe, but I added 3/4 cup of Coco Lopez to the cake and 2 tablespoons of Coco Lopez to the frosting. It turned out really well.
        Here’s the link: http://www.mjbakesalot.com/sensational-coconut-layer-cake-with-coconut-cream-cheese-frosting/

        Cheers!

        Reply
        • Lyuba says

          April 18, 2017 at 10:43 pm

          Looks and sounds great! Thank you, Mary Jo!

          Reply
  14. Cynthia Lou Lauer says

    March 18, 2022 at 5:00 pm

    Wondering how long to bake in oven if using 2 8 inch pans rather than 9 inch

    Reply
    • LyubaB says

      March 21, 2022 at 10:32 am

      Only by a couple of minutes. So do a toothpick test just a few minutes ahead of the cooking time posted.

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

St. Patrick’s Day Recipes

squared view of a slice of apple cake on silver spatula.

Irish Apple Cake

closeup centered bright green cocktail with ice in glass

Cucumber Cocktail

closeup of a highball glass with creamy brown cocktail and ice.

Irish Cream Recipe

closeup of Irish tea cake on a white plate with raspberries.

Irish Tea Cake Recipe

A white bowl filled with coddle is garnished with crispy bacon pieces.

Dublin Coddle

A green cocktail is presented on a metal surface.

Grasshopper Cocktail

Reuben Sandwich

view from above of fried beer batter onion rings in a wood bowl on a wood table with bottle of killians in background

Beer Batter Onion Rings

Our Popular Recipes

dessert glass filled with chocolate mousse on a white rectangular plate with additional glass and mousse in background

Chocolate Mousse

A white bowl on top of a decorative tan plate filled with Mushroom soup.

The Best Mushroom Soup

three steak tacos topped with jalapeno rings and pico on a light brown plate with a bowl of pico next to them and some lime slices around

Carne Asada Tacos

closeup of cut spring roll next to sauce

Thai Spring Rolls

Italian Broccoli Cheese Soup

Pumpkin Cheesecake Pie

Top Rated Recipes

The Best French Toast

Cauliflower Parmesan Crisps

Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)

Avocado Salmon Rice Bowl

round decorative bowl filled with apple pie bread pudding topped with ice cream and a fork leaning on the side of the bowl viewed close up.

Apple Pie Bread Pudding

Smores cheesecake on a wooden table

S'Mores Cheesecake Recipe

Sides

30 Min

Pasta

Salads

Breakfast

Drinks

Soups

Gluten Free

FEATURED ON:

featured on

[cp_popup display="inline" style_id="32674" step_id = "1"][/cp_popup]
Buffalo Chicken Wrap with Homemade Ranch

Buffalo Chicken Wrap with Homemade Ranch

January 30, 2023
Delicious,...
The Best Classic Tiramisu

The Best Classic Tiramisu

January 14, 2023
Tiramisu...
Baked Ham with Orange Honey Ham Glaze

Baked Ham with Orange Honey Ham Glaze

December 2, 2022
This...
Chicken Piccata

Chicken Piccata

August 11, 2022
Chicken...
Pad See Ew

Pad See Ew

August 10, 2022
Pad...
Chicken Meatballs

Chicken Meatballs

July 15, 2022
These...
Baba Ganoush

Baba Ganoush

July 1, 2022
Baba...
Painkiller

Painkiller

June 30, 2022
A...
Truffle Fries

Truffle Fries

June 28, 2022
Truffle...
Thai Pineapple Fried Rice

Thai Pineapple Fried Rice

June 21, 2022
Thai...
Privacy Policy
©2023, Will Cook For Smiles. Design by Pixel Me Designs