This chocolate coconut cake is a simple everyday cake, quick and easy to make and dairy free. It comes with a simple dark chocolate glaze and is absolutely delicious. Preparation takes minutes!
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 coconut oil 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
- It's quick - preparation takes minutes!
- It contains moderate amounts of fat and sugar.
- It's moist, light and fluffy.
Chocolate coconut cake ingredients
This simple cake is made using everyday pantry ingredients including flour, baking powder, sugar and vanilla extract. This dairy free chocolate cake is super light thanks to the vegetable oil, which in my experience tends to produce fluffier bakes than butter (and you don't need to use too much of it either).
I also used cacao powder, coconut milk, desiccated coconut and 2 eggs.
For the glaze I used melted dark chocolate with a little coconut oil and scattered toasted coconut flakes over the top.
Step-by-step recipe instructions
1.Start by preheating the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 20 cm (8 inch) spring-form pan and line the bottom with parchment paper.
In a food processor pulse the desiccated coconut until it resembles fine breadcrumbs. Combine with the flour, baking powder, cocoa and salt. Stir thoroughly using a whisk.
2. In another bowl beat together the eggs, sugar, vegetable oil, coconut milk and vanilla extract until fluffy and pale (2-3 minutes).
3. Gradually add half of the dry mixture folding in the other half just until combined using a spatula. Do not overstir.
4. Scrape the batter into the pan. Bake in the centre of the oven for 45-50 minutes.
5. 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.
- I recommend pulsing the desiccated coconut in a food processor before adding into the batter. This will improve the texture of the cake.
- Do not overstir the batter. Stir just to combine.
- 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.
Substitutions
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.
If you can't get coconut flakes use desiccated coconut, chocolate shavings or just the chocolate glaze to decorate the cake.
You might also like
Check out also this collection of 27 everyday healthy cacao recipes!
Keep in touch!
If you make this coconut chocolate cake I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Chocolate Coconut Cake (Dairy Free)
Equipment
- Food processor
- Electric mixer
- 20 cm/8'' spring-form pan
Ingredients
- 45 g (1.59 oz) cacao/cocoa powder
- 40 g (1.41 oz) desiccated coconut
- 128 g (4.52 oz) flour
- 1½ tsp baking powder
- ⅙ tsp fine sea salt
- 2 large eggs room temperature
- 165 g (5.82 oz) sugar
- 100 ml (0.42 cups) vegetable oil
- 180 ml (0.76 cups) coconut milk
- 1 tsp vanilla extract
For the topping
- 60 g (2.12 oz) 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. Lightly grease a 20 cm (8'') spring form pan and line the bottom with parchment paper. Lock the sides.
- In a food processor pulse the desiccated coconut until it resembles fine breadcrumbs. Combine with the flour, baking powder, cocoa and salt. Stir thoroughly using a whisk.
- Beat together the eggs, sugar, vegetable oil, coconut milk and vanilla extract until fluffy and pale (2-3 minutes). Gradually add half of the dry mixture and fold in the remaining mixture using a spatula just to combine. Do not overstir.
- Scrape the batter into the pan and bake in the centre of the oven for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
- 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.
Notes
- Use either cocoa or cacao powder. I tend to use cacao as it's a little healthier.
- I recommend pulsing the desiccated coconut until it resembles fine breadcrumbs before adding into the batter. This will improve the texture of the cake.
- Do not overstir the batter. Stir just to combine.
- 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.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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