Chocolate Coconut Cake

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www.theconsciousplantkitchen.com

This Chocolate Coconut Cake is an easy moist chocolate cake with wonderful coconut flavors and topped with a creamy coconut frosting. It's a decadent holiday cake, easy to make with pantry ingredients and no eggs or dairy.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chocolate-coconut-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time25

Cooling1

Total Time1 35

Servings: slices

Calories: 316kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Self-Rising Flour note 1
1 cup Sugar note 2
½ cup Unsweetened Cocoa Powder
⅓ cup Boiling Water note 3
1 cup Canned Coconut Milk at room temperature, shake the can before opening and measuring (note 4)
½ teaspoon Coconut Extract
¼ teaspoon Salt

Coconut Frosting

½ cup Dairy-Free Butter (Unsalted) softened
1 ½ cups Powedered Sugar
1-2 tablespoons Canned Coconut Milk
¼ teaspoon Coconut Extract
½ cup Coconut Flakes to decorate

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line an 8-inch pan with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
In a large mixing bowl, whisk the self-rising flour, unsweetened cocoa powder, sugar, and salt. Whisk until no lumps of cocoa powder can be seen.
Stir in canned coconut milk, boiled water, and coconut extract.
Pour the batter into the prepared cake pan and bake it on the center rack of the oven for 25-30 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool down for 5 minutes in the pan then transfer it to a cooling rack to completely cool down at room temperature before frosting.
Make a batch of my coconut frosting. In a mixing bowl, beat the plant-based butter, powdered sugar, coconut extract, and 1 tablespoon of coconut milk.
Beat until creamy, adding the extra coconut milk if needed.
Spread on the cooled cake and sprinkle extra coconut flakes on top to decorate.

Notes

Note 1: One cup of self-rising flour is equivalent to 1 cup of all-purpose flour + 2 teaspoons of baking powder. Gluten-Free: I haven't tried gluten-free flour and I can't recommend this option for now.

Note 2: Any granulated sugar can be used like demerara sugar, unrefined cane sugar, or coconut sugar for healthier options.

Note 3: Boiled water means you boil some water in a kettle, measure, and set it aside for 5 minutes before adding it to the recipe. Boiled water blooms the cocoa powder and increases the chocolate flavor. You can also swap for brewed espresso.

Note 4: I recommend avoiding packaged coconut milk. It has less fat and it won't create the same moist chocolate cake crumb.

Storage: You can store the cake in the fridge for up to 4 days in an airtight container. Freeze slices for up to 1 month in freezer bags or a sealed container. Thaw them at room temperature.

Nutrition