1-Preheat and Prepare Your Ingredients: First, preheat your oven to 350°F (180°C) and grease an 8×8-inch pan to get started on this chocolate coconut cake recipe. In a large bowl, sift together ¾ cup (105g) all-purpose flour, ½ cup (50g) cocoa powder, 1 teaspoon baking powder, and ¼ teaspoon salt, then mix in ¾ cup desiccated or shredded coconut. This step helps ensure even baking and a light crumb for your moist chocolate coconut cake dessert.

2-Preheat and Prepare Your Ingredients: Next, in another bowl, whisk 2 large eggs with 1 cup (200g) granulated sugar until they’re well combined. Add 1 cup (240 ml) coconut cream, ½ cup vegetable or canola oil (and feel free to swap half for coconut oil if you want more flavor), and ½ teaspoon pure vanilla extract, whisking everything together smoothly. If your coconut cream is thick, give it a quick whisk first to blend any separated parts.

3-Mix and Bake the Batter: Now, gently fold the wet mixture into the dry ingredients using a rubber spatula until just combined don’t overmix to keep the cake light and airy. Pour the batter into your prepared pan and smooth the top for an even bake. Pop it in the oven and bake for 30-35 minutes, checking with a toothpick to see if it comes out clean, as the dark cocoa might make it tricky to judge.

4-Mix and Bake the Batter: Once baked, let the cake cool completely on a wire rack. For the ganache, melt 130 g (4.5 oz) finely chopped semisweet or bittersweet chocolate with ½ cup (120 ml) coconut cream using a microwave in short intervals or a double boiler, stirring until smooth. Pour this over the cooled cake and refrigerate for at least 1 hour to set it up nicely. For more ideas, check out our blueberry cream cake recipe for similar baking tips. The whole process takes less than an hour of active time, plus cooling and chilling.