Coconut Chocolate Cake

This Coconut Chocolate Cake tastes like Bounty candy. Soft and moist chocolate cake layers frosted with super creamy coconut frosting. Detailed step-by-step tutorial provided. Made from scratch.

Prep Time: 40 mins
Cook Time: 22 mins
Chill Time: 4 hrs
Total Time: 1 hr 2 mins
Course: Dessert
Cuisine: American
Keyword: coconut chocolate cake recipe, how to make coconut chocolate cake
Servings: 16 servings
Calories: 427 kcal


chocolate cake

  • 2 cups all-purpose flour, spooned and leveled (240g)
  • 3/4 cup dutch-processed cocoa powder, spooned and leveled (65g)
  • 1+1/2 cups granulated sugar (300g)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp espresso powder (optional)
  • 1/2 cup mild-flavored vegetable oil (120ml)
  • 2 large eggs
  • 1/2 cup coconut milk (120ml)
  • 1/2 tbsp white vinegar
  • 1 vanilla bean* (or 1 tsp vanilla extract)
  • 1 cup boiling hot water (240ml)

coconut frosting

  • 1/2 cup unsalted butter, room temperature (113g)
  • 2 cups cold full-fat mascarpone (445g)
  • 1+1/2 cups powdered sugar, sifted (180g)
  • 1/2 cup coconut milk (120ml)
  • 1 vanilla bean* (or 1 tsp vanilla extract)


Chocolate Cake

  1. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8″ (20cm) baking pans with parchment paper. Set aside.
  2. In a medium bowl combine flour, cocoa, sugar, baking powder, salt, and espresso powder and stir to combine. Set aside.
  3. In a large mixing bowl with a stand or a handheld mixer fitted with a whisk or paddle attachment, beat oil, eggs, coconut milk, vinegar, and vanilla* just until combined. Stir in dry ingredients to combine. The batter will be very thick. Slowly mix in hot water until combined. The batter will be very thin.  
  4. Divide batter into the two prepared baking pans equally. Bake for 20-25 minutes or until a toothpick in the center comes out clean. Don’t overbake. I baked mine for 22 minutes. Let cool in the pan for about 15-20 minutes. Then remove from pan and transfer to a cooling rack. Let cool to room temperature.

Coconut Frosting

  1. In a large mixing bowl with a stand or a handheld mixer fitted with a whisk attachment, beat butter until creamy, about 1-2 minutes. Add mascarpone and stir on medium-high speed until creamy and combined, about 1-2 minutes.
  2. Sift in powdered sugar and mix until smooth and sugar are dissolved. Scrape down the sides of the bowl. Then add coconut milk and vanilla* and stir to combine. 

Assemble the Cake

  1. Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand, turner or serving plate. Spread 1/4 of the frosting over the cake. Repeat two more times.
  2. Place the last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill at least 4 hours in the fridge or overnight. 
  3. Decorate the cake to your preference and store in an airtight container in the refrigerator for up to 4 days.


First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don’t need to cut it all the way through, it’s ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.