If you like chocolate and coconut together, you’re going love this easy to make chocolate coconut cake topped with silky chocolate ganache and toasted coconut flakes!
I’m often asked what’s my favorite chocolate combo. Pretty much the answer depends on what i may craving at that moment. Peanut butter, caramel, classic vanilla or a touch of spice but no matter what I’m in the mood for, my love for coconut is always in top 3!
It’s always been a favorite. Maybe because I did not grow up with peanut butter or caramel cakes. Or maybe because my mom always used to make us lamingtons. They were my favorite childhood treat! Even now when I visit I request them!
The toasted coconut not only looks pretty, but adds more coconut flavor and a bit of texture.
The base of this cake is very similar with other cakes. You start by creaming butter and sugar until light and fluffy.
Since I’m using sweetened coconut flakes and International delight coffee creamer, you’ll only need 1/3 cup of sugar!
Speaking of International Delight coffee creamers, I’m so happy to have their Pumpkin Delight creamer back this year! I love their seasonal creamers! Can not get enough of! Use the store locator to find International Delight Creamer at a store near you: http:// www.internationaldelight.com/where- to-buy
Once the butter is creamed, beat in the eggs, one at a time, followed by the grated chocolate and coconut flakes.
Last but not least, alternately add flour and coffee creamer. This time I used French Vanilla coffee creamer but Almond Joy™ Creamer or Hershey’s® Chocolate Caramel creamer will work just as well.
Once the cake is baked, let it cool completely before topping it with rich chocolate ganache and toasted coconut flakes.
Cut the cake into slices before the ganache fully sets. If the chocolate hardens too much, it will be a little harder to cut into neat slices.
[mpprecipe-recipe:587]
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
This cake looks delicious! And especially the topping!
Is there a good substitute for the international coffee creamer? I really dislike the flavor and consistency of that product.
Hi Sally,
You can use milk instead of the coffee creamer and add 1 teaspoon of vanilla extract.
Roxana
The cake looks fabulous. Pinning!! I love the little specks of chocolate throughout the cake and of course the toasted coconut on top!
Beautiful, beautiful cake. Blessings, Catherine
Another irresistible cake creation! Using the creamer is such a great idea too. I’ve just recently been able to start baking with coconut and I totally agree that chocolate and coconut are a match made in heaven! Pinned.
crazy yummy-as always! Ganache is an automatic NEED and that toasted coconut on top is just the extra little oomph!
Love your chocolate coconut cake, the ganache frosting making it extra special…
HELP PLEASE !!!!
Please can you advise on what I can substitute for the ‘Creamer’, as here in the U.K. we don’t have this product?
Understand I’ll need to add vanilla/almond essence for flavor in place of ‘Creamer’, however should I add extra sugar, milk or regular cream to compensate for not having the creamer?
Wish to make this beautiful cake ASAP…I too think it’ll be lovely with the flecks of chocolate, the texture of coconut, ganache frosting combine to make this a Must Bake Cake…
Only problem is not having any creamer…I’m afraid of altering the correct mixture required for this cake to be a success so value any comments-suggestions that I can use in this great recipe.
Many thanks, Odelle Smith. U.K.
Hi Odelle,
Instead of the creamer you can use regular milk and add 1 tablespoon of sugar.
For this cake I used Vanilla flavored creamer so you’ll have to add about 1 teaspoon of vanilla extract as well. If you’re planning on adding coconut extract, keep in mind it’s very strong, so only add about 1/2 teaspoon.
Many thanks, much appreciated…
Guess what I’m baking tomorrow…Yeah! Chocolate Coconut Cake, thanks to you. A superb recipe & I can’t wait to try it.
Kindest Regards,
Odelle Smith. U.K,
Great flavor, but I guess I expected it to be taller. It was only an inch tall! Pretty condensed. Next time, I think I’d add a rising agent so that it’s more of a cake.
hey there , really wanna try this recipe but cant find sweetened coconut flakes. can they be substituted?
Hi Nosh,
you can use unsweetened coconut flakes if you don’t find any and mix them with 1 tablespoon of honey
Roxana
Hello…. self-rising flour, can I substitute all purpose flour and how much? Thank you…
Hi Amy,
you can use 1 1/2 cups of all-purpose flour with 2 1/4 teaspoons of baking powder and 3/4 teaspoon of salt. Sift everything together before adding to the cake batter.
Roxana