Best Old-Fashioned Chocolate Coconut Cake Recipe

There’s something undeniably comforting about an old-fashioned chocolate coconut cake. With its rich chocolate flavor, moist crumb, and a luscious coconut topping, this timeless dessert brings back memories of family gatherings, holiday celebrations, and homemade treats fresh from the oven. Whether you’re a fan of classic recipes or just love the combination of chocolate and coconut, this cake is a must-try.

In this guide, we’ll walk you through the best old-fashioned chocolate coconut cake recipe, sharing baking tips, ingredient secrets, and variations to make it just the way you love. Get ready to bake a cake that’s as nostalgic as it is delicious!

Why You’ll Love This Classic Chocolate Coconut Cake

This old-fashioned chocolate coconut cake isn’t just another dessert—it’s a nostalgic treat that brings comfort and indulgence in every bite. Whether you’re baking for a special occasion or just craving something sweet, this cake is a must-try. Here’s why you’ll love it:

The Perfect Blend of Chocolate and Coconut

The combination of rich, deep chocolate flavor and the sweet, nutty taste of coconut creates a perfect balance. The chocolate cake base is moist and decadent, while the coconut adds a subtle chewiness and tropical touch. Whether mixed into the batter or sprinkled on top, coconut enhances both the texture and flavor of this cake.

For an extra indulgence, many bakers love adding coconut milk or cream of coconut to the batter for even more moisture and flavor depth. This ensures that every bite is rich, soft, and bursting with coconut-chocolate goodness.

A Nostalgic Dessert with Timeless Appeal

If you grew up enjoying home-baked cakes from scratch, this recipe will bring back cherished memories. It’s a classic Southern and vintage-style dessert, often found in old recipe books and passed down through generations. Many remember their grandmothers making a chocolate coconut cake for Sunday dinners, birthdays, or holiday celebrations, and baking it now can recreate that sense of warmth and tradition.

This cake isn’t just about flavor—it’s about celebrating family, tradition, and the joy of baking from scratch.

Simple Ingredients, Rich Flavor

One of the best things about this recipe is that it doesn’t require fancy or hard-to-find ingredients. Most of the components—cocoa powder, flour, eggs, sugar, butter, and shredded coconut—are pantry staples, making it an easy go-to recipe when you want to bake something special without a trip to the store.

Despite its simple ingredients, the result is a deeply flavorful cake with a soft, moist crumb and a luscious texture. Whether you opt for a buttercream coconut frosting, a smooth chocolate ganache, or a simple dusting of powdered sugar with toasted coconut, this cake never fails to impress.

Essential Ingredients for an Authentic Old-Fashioned Chocolate Coconut Cake

The secret to a perfect old-fashioned chocolate coconut cake lies in using the right ingredients. Each component plays a crucial role in texture, moisture, and flavor, giving the cake its rich, nostalgic taste. Below, we’ll break down the key ingredients that make this cake truly special.

Choosing the Best Cocoa Powder and Chocolate

The deep, indulgent chocolate flavor in this cake comes from high-quality cocoa powder and/or melted chocolate. Here’s what to consider when selecting your ingredients:

Cocoa Powder: Use unsweetened cocoa powder for a classic, rich chocolate taste. Dutch-process cocoa gives a smoother, less acidic flavor, while natural cocoa powder has a slightly sharper, more intense chocolate taste.
Melted Chocolate (Optional): Some bakers prefer adding melted dark or semi-sweet chocolate to enhance the chocolatey richness. If using, opt for a high-quality brand like Ghirardelli, Valrhona, or Lindt for the best flavor.
Chocolate Chips (Optional): For added texture and decadence, consider folding in chocolate chips or chunks into the batter.

💡 Tip: If using Dutch-process cocoa, pair it with baking powder rather than baking soda, as it’s less acidic and won’t react the same way.

The Role of Coconut: Shredded, Milk, or Cream?

Coconut is the star ingredient in this cake, and it can be incorporated in various ways to maximize flavor and texture:

Shredded Coconut: Use sweetened shredded coconut for a chewy texture and added sweetness. If you prefer a less sweet version, go for unsweetened shredded coconut.
Coconut Milk or Cream: Adding coconut milk or coconut cream to the batter enhances the moisture and provides a subtle coconut flavor throughout the cake. Full-fat coconut milk works best for richness.
Toasted Coconut Topping: Toasting coconut before sprinkling it on top of the cake or frosting adds a deeper, nuttier flavor and a crispy texture.

💡 Tip: To enhance the coconut flavor, replace regular milk with coconut milk and add a teaspoon of coconut extract to the batter.

Other Key Ingredients for a Moist and Flavorful Cake

In addition to chocolate and coconut, a few essential ingredients contribute to the perfect texture and flavor:

Flour: Use all-purpose flour for a soft, tender crumb. If making a gluten-free version, substitute with almond flour or a 1:1 gluten-free flour blend.
Sugar: A mix of granulated sugar and brown sugar creates a balanced sweetness while adding moisture. Brown sugar provides a slight caramel-like depth to the cake.
Eggs: Eggs bind the ingredients together and help the cake rise. If you need an egg substitute, you can use flax eggs or mashed bananas.
Butter or Oil: Unsalted butter gives the cake a rich, buttery flavor, while vegetable or coconut oil ensures extra moisture. Some bakers prefer a combination of both for the best of both worlds.
Baking Powder & Baking Soda: These leavening agents help the cake rise properly. Be sure to use the correct baking powder or baking soda depending on your cocoa type.
Vanilla & Coconut Extracts: A touch of vanilla extract enhances the chocolate flavor, while coconut extract boosts the coconut aroma and taste.
Buttermilk or Yogurt (Optional): If you want a softer, more tender cake, buttermilk or plain Greek yogurt can be used to add moisture and richness.

💡 Tip: If using coconut milk, you may not need buttermilk—just adjust the liquid measurements accordingly.

Step-by-Step Guide to Making the Best Chocolate Coconut Cake

Baking the perfect old-fashioned chocolate coconut cake doesn’t have to be intimidating. By following these simple, straightforward steps, you’ll create a rich, moist, and delicious cake that’s sure to impress. Let’s break down the process so you can bake like a pro!

Preparing the Cake Batter for a Soft and Moist Texture

The key to a perfect chocolate coconut cake is in the batter preparation. Here’s how to get it just right:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly and rises properly.
Prepare the Pans: Grease and flour your cake pans, or line them with parchment paper for easy removal. For a two-layer cake, two 9-inch round cake pans work best.
Mix Dry Ingredients: In a medium-sized bowl, whisk together your flour, cocoa powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour, preventing any uneven rising during baking.
Cream the Butter and Sugar: In a separate large bowl, beat together your unsalted butter and granulated sugar until light and fluffy. This process incorporates air into the batter, giving your cake a soft, airy texture.
Add Wet Ingredients: Add the eggs, one at a time, beating well after each addition. Then, mix in your vanilla extract and coconut extract (if using). This step helps create a smooth batter with no lumps.
Alternate Adding Dry Ingredients and Wet Ingredients: Gradually add your dry ingredients to the creamed butter mixture, alternating with coconut milk or buttermilk. Begin and end with the dry ingredients. This technique helps avoid overmixing, which can result in a dense cake.
Add Shredded Coconut: Once the batter is smooth, gently fold in your shredded coconut. This gives the cake its signature texture and flavor.

💡 Tip: Be careful not to overmix your batter. Overmixing can cause the cake to be tough. Stir until just combined!

Baking Tips: Getting the Perfect Rise and Crumb

Now that you’ve prepared the batter, it’s time to bake the cake. These tips will ensure a perfect rise and crumb:

Divide the Batter Evenly: Pour the batter into the prepared cake pans, ensuring an even distribution. This ensures the layers bake uniformly.
Bake at the Right Temperature: Place the pans in the center of the preheated oven. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Check for Doneness: Oven temperatures can vary, so keep an eye on the cake. If the top begins to crack slightly and the edges start to pull away from the sides of the pan, it’s a good sign that your cake is done.
Don’t Overbake: Overbaking will lead to a dry cake. Be sure to check for doneness around the 25-minute mark, and always err on the side of slightly underbaking for a moist crumb.

💡 Tip: If you’re baking a large cake or multiple layers, rotate the pans halfway through baking to ensure even heat distribution.

Cooling and Frosting for the Best Results

Once the cake layers are baked, it’s time to cool them and get them ready for frosting. Follow these steps for the best results:

Cool in the Pan: Let the cakes cool in their pans for about 10 minutes. This allows the structure to set before transferring them to a wire rack.
Transfer to a Cooling Rack: After 10 minutes, carefully turn the cake pans over onto a wire rack to cool completely. Allow the cakes to cool for at least 1 hour.
Frost When Cool: Make sure the cake is completely cool before frosting. If you frost a warm cake, the frosting may melt or slide off, ruining the finish.
Apply Frosting: Once the cakes are cool, spread your coconut buttercream frosting or chocolate ganache between the layers and on top. For extra flair, you can sprinkle toasted coconut over the frosting for added texture and flavor.
Chill Before Serving: Let the frosted cake sit in the fridge for 20-30 minutes before slicing. This helps the frosting set and makes it easier to cut perfect slices.

💡 Tip: If you’re making a multi-layer cake, use a serrated knife to level the top of each cake layer to ensure an even stack.

Delicious Frosting and Topping Ideas for Your Cake

The frosting and toppings on a chocolate coconut cake are just as important as the cake itself. They not only enhance the flavor but also add texture and visual appeal. Here, we’ll explore some delicious frosting and topping ideas that will take your old-fashioned chocolate coconut cake to the next level. Whether you prefer a rich, creamy frosting or something lighter and more tropical, there’s an option for everyone.

Classic Coconut Buttercream Frosting

The coconut buttercream frosting is a traditional choice that perfectly complements the flavor of the chocolate coconut cake. It’s creamy, slightly sweet, and rich with coconut flavor. Here’s how to make it:

Ingredients: To make a smooth, fluffy coconut buttercream, you’ll need unsalted butter, powdered sugar, coconut milk (or heavy cream), vanilla extract, and shredded coconut.
Preparation: Beat the unsalted butter until light and fluffy, then gradually add in powdered sugar. Add coconut milk to reach your desired consistency, then mix in vanilla extract and toasted shredded coconut for added texture and flavor.
Texture: This buttercream is velvety and spreadable, creating a creamy layer between the cake layers and over the top.

💡 Tip: If you prefer a whipped coconut frosting, substitute the butter with coconut cream and whip it to stiff peaks for a dairy-free option!

Rich Chocolate Ganache Frosting

For chocolate lovers, a chocolate ganache frosting is the ultimate choice. It’s indulgent, glossy, and decadent, making it the perfect match for a chocolate coconut cake. Here’s how to create this luscious topping:

Ingredients: The key ingredients for ganache include heavy cream and high-quality chocolate (dark or semi-sweet).
Preparation: Heat the heavy cream just until it starts to simmer, then pour it over chopped chocolate. Stir until the mixture is smooth and glossy, then allow it to cool to a spreadable consistency.
Serving Tip: Ganache creates a shiny finish on your cake, and when it’s allowed to set, it will form a slightly firm, fudgy layer.

💡 Tip: If you want to add a touch of coconut flavor to the ganache, you can stir in a tablespoon of coconut extract while mixing or add a splash of coconut cream instead of heavy cream.

Coconut Cream Cheese Frosting

For a tangy, slightly less sweet frosting that still brings in the coconut, try coconut cream cheese frosting. The cream cheese provides a rich, smooth base, balanced by the subtle coconut flavor.

Ingredients: You’ll need cream cheese, unsalted butter, powdered sugar, coconut milk, and shredded coconut.
Preparation: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and mix until fluffy. Stir in a little coconut milk to reach your desired consistency, and finish by folding in shredded coconut.
Flavor Profile: The cream cheese gives the frosting a nice tang, which contrasts beautifully with the richness of the cake, while the coconut adds texture and flavor.

💡 Tip: For an extra touch of flavor, you can toast the shredded coconut before adding it to the frosting for a deeper, nuttier taste.

Tropical Whipped Coconut Frosting

If you’re looking for a lighter, airier frosting option, whipped coconut frosting is a fantastic choice. This version is incredibly fluffy and coconut-forward, making it an excellent option for a tropical twist on your chocolate coconut cake.

Ingredients: Use coconut cream, powdered sugar, and vanilla extract for this light and fluffy frosting.
Preparation: Chill the coconut cream in the fridge for a few hours to allow it to separate. Once chilled, whip the solid coconut cream (discarding any liquid) with powdered sugar and a splash of vanilla extract until soft peaks form.
Texture: The whipped cream has a light and airy texture and provides a more subtle coconut flavor compared to other frosting options. It’s perfect for those who prefer a less heavy, more refreshing topping.

💡 Tip: To ensure the whipped coconut frosting stays light and fluffy, serve the cake chilled and avoid over-mixing the coconut cream.

Toasted Coconut Topping

To enhance the coconut flavor and add extra texture, consider adding a toasted coconut topping. This simple yet effective topping can be sprinkled on top of your frosting or layered between cake layers.

Ingredients: Use sweetened shredded coconut for the topping.
Preparation: Spread the shredded coconut evenly on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until the coconut is golden brown and fragrant.
Topping Technique: Once the cake is frosted, sprinkle the toasted coconut over the top and on the sides for a crunchy, nutty finish. You can also toast extra coconut and store it for future use as a garnish for other desserts.

💡 Tip: Be cautious while toasting coconut as it can burn quickly. Keep a close eye on it to ensure it becomes golden without turning too dark.

Tips, Variations, and Storing Your Chocolate Coconut Cake

Whether you’re a seasoned baker or a beginner, knowing a few tips and tricks can help you achieve the best possible results with your old-fashioned chocolate coconut cake. Plus, there are plenty of variations you can try to customize the cake to your tastes. And if you happen to have leftovers, you’ll want to know the best way to store this delectable dessert to keep it fresh and delicious.

Expert Tips for Perfecting Your Chocolate Coconut Cake

To ensure your cake turns out perfectly every time, here are a few baking tips to help you avoid common mistakes and achieve the perfect texture and flavor:

Use Room Temperature Ingredients: Ensure that your butter, eggs, and coconut milk are at room temperature before you begin baking. Cold ingredients can cause the batter to curdle and affect the texture of the cake.
Don’t Overmix the Batter: Overmixing the batter can lead to a dense, heavy cake. Mix the ingredients until just combined—this is especially important when you add the dry ingredients to the wet mixture.
Measure Ingredients Accurately: For the best results, measure your ingredients using a kitchen scale. Flour can be packed into measuring cups, leading to inaccurate measurements. Spoon and level the flour or, even better, weigh it for more precise results.
Check Cake Doneness Early: Always check your cake’s doneness around the 25-minute mark by inserting a toothpick or cake tester into the center. If it comes out clean, the cake is ready. Don’t wait for the full baking time if the cake has already risen and the top is golden.
Avoid Opening the Oven Too Often: Opening the oven door too often can cause the temperature to fluctuate, which might affect how your cake rises. Try to resist the urge to peek until the last few minutes of baking.

💡 Tip: To prevent the top of the cake from cracking during baking, place a pan of water on the lower oven rack to create a bit of steam. This can help the cake rise more evenly.

Delicious Variations to Try with Your Chocolate Coconut Cake

Once you’ve perfected the base recipe, there are several fun variations you can try to make the cake even more exciting or cater to different preferences. Here are some ideas:

Chocolate-Coconut and Pineapple Cake: Add a tropical twist to your cake by incorporating crushed pineapple into the batter. The pineapple adds moisture and a refreshing, fruity flavor that pairs perfectly with both the chocolate and coconut.
Dairy-Free or Vegan Chocolate Coconut Cake: To make this cake vegan-friendly, swap the eggs and dairy products with plant-based alternatives. Use coconut oil instead of butter, and substitute the eggs with a flaxseed or chia egg replacement. Choose non-dairy milk (such as coconut, almond, or oat milk) to replace regular milk.
Chocolate Coconut Cake with Almond Flour: If you’re looking to make a gluten-free version, try using almond flour or a gluten-free flour blend. You’ll need to adjust the proportions, as almond flour has a different texture than regular flour, but it will create a rich and nutty flavor.
Add More Coconut Layers: For a coconut overload, try layering coconut filling between the cake layers. You can make a simple filling by mixing sweetened shredded coconut with sweetened condensed milk or coconut cream for a gooey, tropical surprise in every bite.
Chocolate-Coconut Cake with Nuts: Add texture to your cake by folding in chopped macadamia nuts, pecans, or walnuts into the batter or using them as a topping. Nuts pair beautifully with both the chocolate and coconut, adding crunch and richness to each slice.

💡 Tip: If you plan to try variations like the pineapple or coconut filling, ensure the batter isn’t too wet, as these additions can increase moisture content.

How to Store Your Chocolate Coconut Cake for Maximum Freshness

After baking and frosting your chocolate coconut cake, you may have leftovers (or simply want to prep it ahead of time). Proper storage is key to keeping your cake fresh and maintaining its flavor and texture. Here’s how to store it for optimal freshness:

Room Temperature Storage: If you plan to eat your cake within 2-3 days, store it covered at room temperature. Use a cake dome or cover it with plastic wrap to keep the cake from drying out.
Refrigerating Your Cake: If you want your cake to last longer, store it in the refrigerator. The frosting, especially if it contains dairy (like cream cheese frosting), will stay fresh for about 5-7 days in the fridge. Be sure to cover the cake tightly with plastic wrap or place it in an airtight container to prevent it from absorbing odors from other foods.
Freezing for Long-Term Storage: If you want to freeze your cake, first wrap the cake layers tightly in plastic wrap and then foil. For frosted cakes, freeze the cake for 30-60 minutes until the frosting hardens, then wrap it. Frozen cake can last for up to 3 months. When you’re ready to serve it, allow the cake to thaw in the fridge or at room temperature for a few hours.
Storing Leftover Frosting: Leftover frosting can also be stored in the refrigerator for 3-5 days. Just cover it tightly in a container and stir it before reapplying to your cake. If needed, you can soften the frosting by letting it sit at room temperature for 10-15 minutes or lightly reheating it in the microwave.

💡 Tip: If your cake’s frosting starts to lose its smooth, creamy texture after being refrigerated, you can whip it for a few seconds to restore the fluffy consistency before applying it to the cake again.

Chef’s Note: A Slice of Perfection Awaits

As you take the time to craft this old-fashioned chocolate coconut cake, remember that baking is as much about creativity as it is about precision. Whether you’re sticking to the classic recipe or experimenting with delicious variations, the joy of sharing a homemade cake with loved ones is what truly makes this dessert special.

Don’t be afraid to get a little adventurous with your ingredients or toppings, and always trust your instincts in the kitchen. The rich, indulgent flavors of chocolate and coconut will never disappoint, and with the right technique and a little love, your cake will be the star of any occasion.

So go ahead—whisk, bake, frost, and most importantly, enjoy every delicious slice of this timeless treat. Happy baking, and may your kitchen always be filled with the sweet aroma of success!

How to Make the Best Old-Fashioned Chocolate Coconut Cake