Here's the twist on a classic coconut cake that you never knew you needed! This amazing gluten free chocolate coconut cake is a rich chocolate cake that is absolutely packed with coconut flavor. Let's not forget the creamy coconut buttercream frosting that's so fluffy and light it's almost like whipped cream.
This is the easiest chocolate cake recipe that's made all in one bowl. It comes out absolutely perfect every time! It's one of my favorite recipes to make for a special occasion. I just know you're going to love this gluten free cake recipe as much as we do.
If you're looking for more classic Southern cakes, I recommend my Italian cream cake or this gluten free hummingbird cake.
Ingredient Notes
This chocolate coconut cake recipe uses just a few simple ingredients that can be found in most grocery stores. It is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend for all of my cake recipes. You can use the gluten free flour blend of your choice, but ensure it contains xanthan gum or a similar binder. I don't recommend a single flour replacement, like almond flour.
- Unsweetened Cocoa Powder - I used Hershey's cocoa powder since it is marked gluten free. Feel free to use your favorite brand, but do NOT substitute Dutch process cocoa.
- Cornstarch - A little bit of starch is mixed in with the gluten free flour to make it behave more like cake flour. If you avoid corn products, tapioca starch or arrowroot powder will also work.
- Lite Coconut Milk - Using coconut milk in place of regular milk adds the extra coconut flavor that takes this cake to the next level. You can usually find this in the Asian food section of the grocery store. Normally canned coconut milk will separate into a solid coconut cream and some liquid. Lite coconut milk tends to stay in a pourable consistency even at room temperature. Make sure to give it a good shake before using.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - The cake portion of this recipe is naturally dairy free. The only dairy free products used are the vegan butter in the frosting. You can swap that for unsalted dairy butter in the same measure.
- Make it Egg Free - I don't recommend an egg substitute here since this cake needs 4 eggs. But you could use a vegan coconut cake recipe and replace a portion of the flour with cocoa powder for a similar result.
- Make it an Almond Joy Cake - Add chopped almonds to the frosting or decoration to create an almond joy inspired cake.
- Add a Chocolate Ganache - If you want to up the chocolate factor, you could do a chocolate ganache drip over the creamy coconut frosting.
How to Make a Chocolate Coconut Cake
This easy cake recipe is made all in one bowl. I do recommend using a stand mixer or electric handheld mixer to get the best results.
Before you begin mixing, grease your cake pans and line the bottom with parchment paper.
STEP 1: Combine the gluten free flour, sugar, cocoa powder, cornstarch, baking powder, baking soda and salt in a large mixing bowl. Stir together with your mixer or whisk to mix well.
STEP 2: Add the lightly beaten eggs, oil, coconut milk, vanilla extract and coconut extract to the bowl with the dry ingredients. Beat with the paddle attachment for 2-3 minutes until its evenly mixed.
STEP 3: With the mixer on low speed, slowly pour in the hot water. Then turn the speed up and beat for 1 minute.
STEP 4: Divide the chocolate cake batter between two 8-inch or 9-inch round pans.
Let the batter rest for 10 minutes, then bake.
STEP 5: Spread the sweetened coconut flakes on a small baking sheet.
STEP 6: Bake the coconut for about 10 minutes until it is golden brown. You will need to stir it a few times to get an even color.
Assembling the Cake
- STEP 1: Place the bottom cake layer on your serving dish.
- STEP 2: Cover the top of the cake layer with ⅓ of the coconut frosting.
- STEP 3: Add the second cake layer.
- STEP 4: Use the remaining coconut frosting to cover the top and sides of the cake.
- STEP 5: Gently press the shredded coconut into the frosting with your hands.
Storage
Store leftover cake in an airtight container, like a cake keeper. It can be kept at room temperature for 3 to 4 days or in the refrigerator for 5 days.
This cake will also freeze well. Cut leftover cake into slices and lay them on a baking sheet. Place the baking sheet in the freezer for one hour to flash freeze the cake. Then wrap each slice individually in plastic wrap and place the wrapped pieces of cake in a freezer bag or container. Store for up to 3 months.
More layer cake recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Chocolate Coconut Cake
Ingredients
For the cake:
- 2 Cups Sugar
- 1 ¾ Cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ¾ Cups Unsweetened Cocoa Powder
- 2 Tablespoons Cornstarch
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 4 Eggs room temperature & lightly beaten
- ¾ Cup Oil
- 1 Cup Lite Coconut Milk from a can at room temperature
- 2 teaspoons Vanilla
- 1 teaspoon Coconut Extract
- ½ Cup Hot Water
For the frosting:
- 1 ½ Cups Vegan Butter room temperature
- 1 teaspoon Vanilla
- ½ teaspoon Coconut Extract
- 6 Cups Powdered Sugar sifted
- ¼ Cup Lite Coconut Milk
- 1 Cup Sweetened Shredded Coconut for decoration
Instructions
- Preheat the oven to 350 degrees. Grease two 8-inch round cake pans and line them with parchment paper.
- Spread the coconut flakes on a baking sheet and toast in the oven for 7-10 minutes, stirring a couple of times. You want the coconut golden, but not dark brown. Remove the coconut and set aside while you prepare the cake.1 Cup Sweetened Shredded Coconut
For the cake:
- Combine the sugar, gluten free flour, cocoa powder, cornstarch, baking powder, baking soda, and salt in a large mixing bowl. Whisk together to mix well.2 Cups Sugar, 1 ¾ Cups Gluten Free 1-to-1 Flour Blend, ¾ Cups Unsweetened Cocoa Powder, 2 Tablespoons Cornstarch, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
- Add the eggs, oil, coconut milk, vanilla extract and coconut extract to the dry ingredients and beat on medium speed until the dry ingredients are fully incorporated, about 2-3 minutes.4 Eggs, ¾ Cup Oil, 1 Cup Lite Coconut Milk, 2 teaspoons Vanilla, 1 teaspoon Coconut Extract
- With the mixer on low speed, slowly pour in the hot water then beat for another minute.½ Cup Hot Water
- Divide the batter between the prepared cake pans. Tap the pans on the counter to release the air bubbles. Let the cake batter rest for about 10 minutes before baking.
- Bake in the preheated oven for 30-35 minutes or until the top springs back when gently poked.
- Once the cake is baked, remove the pans from the oven and cool the cakes in the pan for 10 minutes before turning out onto a cooling rack.
- Cool completely before frosting.
For the frosting:
- Combine the butter, vanilla extract and coconut extract in the bowl of an electric mixer. Beat on medium speed until smooth.1 ½ Cups Vegan Butter, 1 teaspoon Vanilla, ½ teaspoon Coconut Extract
- Add in the powdered sugar one cup at a time, mixing between additions.6 Cups Powdered Sugar
- Pour in the coconut milk and mix on low speed until combined. Then increase the speed to medium high and beat for 5 minutes until fluffy.¼ Cup Lite Coconut Milk
To decorate the cake:
- Place one layer of cake on a plate or cake stand. Top with ⅓ of the frosting. Spread the frosting to the edges of the cake.
- Add the second layer and repeat the frosting, this time also frosting the sides.
- Place the cake in the refrigerator uncovered for 15-20 minutes to set the frosting.
- Remove the cake from the refrigerator and add the final coat of frosting. Sprinkle the toasted coconut around the sides and top, pressing it into the frosting with your hands.
Notes
- Three 6-inch cake rounds - bake for 28-30 minutes
- Two 8-inch cake rounds - bake for 30-35 minutes
- 24 cupcakes - bake for 22-25 minutes
- 12 cup bundt pan - bake for 50-55 minutes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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