This chocolate coconut cake is a simple everyday cake, quick and easy to make and dairy free. It is moderately sweet, moist and fluffy, with a hint of coconut and absolutely delicious.
If you are looking for a quick and easy chocolate coconut cake recipe that doesn't require too many ingredients or complicated equipment and guarantees great results every time then you've found it.
Chocolate and coconut make a delicious pairing, one I've also used in my dairy free beetroot brownies recipe. Coconut has a natural sweetness which really enhances the flavour of bitter cocoa. I used desiccated coconut as well as coconut milk though the coconut flavour in this cake is really quite balanced, not overpowering at all.
Why you will love this cake
- Preparation takes minutes
- It contains moderate amounts of fat and sugar
- It's moist, light and fluffy
Chocolate Coconut Cake Ingredients
I tend to use cacao powder in my chocolate recipes as it's a little more nutritious than cocoa but cocoa works just as well in this recipe so use either.
I used vegetable oil but any mild tasting oil will work too.
How to make chocolate coconut cake: step-by-step
Start by preheating the oven to 350 F/ 180 C/ gas mark 4. Line the bottom of a 20 cm (8 inch) spring form pan with paper, lightly grease the sides and dust with a little flour (turn upside down to remove excess flour).
1.In a large bowl combine the flour, baking powder, cocoa, desiccated coconut and salt. Stir thoroughly using a whisk.
2. In another bowl whisk together the eggs, sugar, oil, coconut milk and vanilla extract until well combined.
3. Pour in the dry ingredients and stir just to combine (the mixture should be lumpy).
4. Scrape the batter into the pan and give a little tap against the counter to remove any air bubbles.
5. Bake in the centre of the oven for 40 minutes. Remove from the oven and set aside to cool for 20 minutes, then run a spatula around the cake and carefully remove the ring. Cool completely before decorating.
6. In a microwave melt the chocolate pieces almost completely and stir in the coconut oil until smooth. Drizzle over the cake and decorate with lightly toasted coconut flakes. Enjoy!
Expert tips and FAQs
- Use either cocoa or cacao powder. I tend to use cacao as it's a little healthier.
- Do not overstir the batter. Stir just to combine. The mixture will be lumpy.
- Allow the cake to cool completely before decorating and cutting (it will cut better).
- Keep in a cool place, covered for up to 3 days.
- Freeze for up to 3 months.
You might also like
- Healthy Chocolate Banana Cake with Buttermilk
- Sweet Potato Brownies with Pecans (Dairy Free)
- Healthy Easy Pumpkin Brownies (with Oil)
Check out also this collection of 27 everyday healthy cacao recipes!
Keep in touch
If you make this cake I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Simple Chocolate Coconut Cake (Dairy Free, Healthy)
Equipment
- 2 large mixing bowls
- Whisk and spatula
- 20 cm (8 inch) spring form pan
Ingredients
- 45 g cacao/cocoa powder (0.5 cup)
- 40 g desiccated coconut
- 128 g flour (1 cup)
- 2.3 tsp baking powder
- 1/6 tsp fine sea salt
- 2 eggs room temperature
- 160 g sugar (0.8 cup)
- 100 ml vegetable oil or another mild tasting oil
- 200 ml coconut milk
- 1.5 tsp vanilla extract
- A little oil for greasing and flour for dusting the pan
For the topping
- 60 g dark chocolate broken into similar size pieces
- 1 tbsp coconut oil
- 3 tbsp coconut flakes lightly toasted
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Line the bottom of a 20 cm (8 inch) spring form pan with paper, lightly grease the sides and dust with a little flour (turn upside down to remove excess flour).
- In a large bowl combine the flour, baking powder, cocoa, desiccated coconut and salt. Stir thoroughly using a whisk.
- In another bowl whisk together the eggs, sugar, oil, coconut milk and vanilla extract until well combined. Pour in the dry ingredients and stir just to combine (the mixture should be lumpy).
- Scrape the batter into the pan and give a little tap against the counter to remove any air bubbles. Bake in the centre of the oven for 40 minutes.
- Remove from the oven and set aside to cool for 20 minutes, then run a spatula around the cake and carefully remove the ring. Cool completely before decorating.
- In a microwave melt the chocolate pieces almost completely and stir in the coconut oil until smooth. Drizzle over the cake and decorate with lightly toasted coconut flakes. Enjoy!
Notes
- Use either cocoa or cacao powder. I tend to use cacao as it's a little healthier.
- Do not overstir the batter. Stir just to combine. The mixture will be lumpy.
- Allow the cake to cool before decorating and cutting (it will cut better).
- Keep in a cool place, covered for up to 3 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
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