prep time: 40 min | cook time: 22 min | total time: 3.5 hrs
If you’re in the mood for a little nostalgia – make this Chocolate Coconut Cake! I’m not sure about you but growing up I really loved Bounty Chocolate Bars – there was something bout the combination of chocolate and coconut that made life feel a little bit like a vacation. I realize that this flavor combination is a little mature and perhaps some children aren’t wild about it but maybe I just like black and white desserts? Hello Oreo Cupcakes! Anyway – this cake is rich and indulgent and the creamy coconut filling is just the perfect amount of tropical goodness. The whole cake is covered in a decadent chocolate ganache that looks amazing and tastes divine! I made this cake for a family gathering and everyone absolutely loved it – it was gone in minutes!
The chocolate sponge is light, moist, and made without eggs, using ingredients like vinegar and baking soda to achieve its airy texture, making it perfect for those following a vegan or egg-free diet. Between the layers of the cake is a luscious, velvety coconut filling, offering a tropical twist that pairs beautifully with the deep chocolate flavors. The cake is then coated with a glossy, rich chocolate ganache made with chocolate and cream, giving it a luxurious finish. This recipe is also dairy-free and adaptable, making it an inclusive option for different dietary preferences.
Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans, lining the bottoms with parchment paper. In a large bowl, combine canned coconut milk and vinegar, letting it sit for 5 minutes to curdle slightly. Add room temperature water, vegetable oil, cane sugar, and vanilla extract, whisking until smooth. Sift the flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.
Gradually add these dry ingredients to the wet mixture, stirring gently until combined. Divide the batter evenly among the pans and bake for 20-22 minutes or until a toothpick comes out clean. Let the cakes cool completely before assembling.
In a medium pot, combine coconut milk, powdered sugar, and cornstarch. Heat over low, stirring constantly until the mixture boils, then let it bubble for 20-30 seconds to thicken. Remove from heat, allow it to cool for a few minutes, and then mix in the shredded coconut and vanilla extract.
Pour the filling into a container, cover with cling wrap directly on the surface, and chill in the fridge for 3-4 hours until thickened. You can make this filling a day in advance if needed.
In a microwave-safe bowl, combine dark chocolate and whipping cream, microwaving in 30-second intervals and stirring until smooth. Alternatively, melt the mixture using a double boiler. Once smooth, cover the ganache with plastic wrap touching the surface to prevent a skin from forming.
Let it set at room temperature for 3-4 hours until spreadable. If in a hurry, refrigerate the ganache but check it regularly to avoid over-firming.
Trim the tops of each cake layer if needed for even stacking. Place a small dollop of ganache on your cake stand to keep the cake in place, then place the first layer on top.
Spread a layer of ganache over the cake, followed by a layer of coconut filling. Repeat with the second layer, topping it with more ganache and filling. Add the final layer and apply a thin crumb coat of ganache over the cake. Refrigerate for 30 minutes to set the crumb coat.
After the crumb coat has set, apply a final layer of chocolate ganache over the entire cake, smoothing the top and sides for a sleek finish. Decorate with additional shredded coconut and chocolate shavings. Refrigerate the assembled cake for at least 30 minutes to set. Before serving, allow the cake to sit at room temperature for 10-15 minutes to bring out the flavors. Enjoy your decadent Chocolate Coconut Cake!
You can prepare the coconut filling and chocolate ganache up to two days in advance, storing them in the fridge until assembly. The cake layers can also be baked a day ahead and wrapped tightly to keep them moist. Assembled Chocolate Coconut Cake keeps well in the fridge for up to 3 days.
This chocolate coconut cake is a delight for all the senses, featuring rich, moist chocolate sponge layers paired with creamy coconut filling and decadent ganache. Reminiscent of a Bounty bar, it offers nostalgic flavors in an indulgent, homemade dessert. The fact that it’s egg-free and can easily be made dairy free makes it perfect for social gatherings. It’s simple to make yet stunning to serve – this cake is a total crowd-pleaser that’s sure to impress.
Yes, you can substitute dairy milk with plant-based milk and ensure the chocolate ganache is made with dairy-free chocolate and plant-based whipping cream.
Overmixing the batter can lead to a dense cake. Be sure to mix the wet and dry ingredients just until combined for a lighter texture.
Chill the coconut filling in the fridge for a few hours to allow it to firm up before layering it onto the cake.
Use high-quality dark or semi-sweet chocolate for a rich, smooth ganache. For a vegan version, ensure the chocolate is dairy-free.
Store the cake in an airtight container in the fridge for up to 3–4 days. Bring it to room temperature before serving for the best flavor and texture.
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