{"id":42712,"date":"2025-08-29T02:00:08","date_gmt":"2025-08-28T19:00:08","guid":{"rendered":"https:\/\/9amchef.com\/?p=42712"},"modified":"2025-08-29T02:00:08","modified_gmt":"2025-08-28T19:00:08","slug":"chocolate-coconut-cake","status":"publish","type":"post","link":"https:\/\/9amchef.com\/chocolate-coconut-cake\/","title":{"rendered":"Chocolate Coconut Cake"},"content":{"rendered":"\n
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JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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This chocolate coconut cake is super moist, with a rich chocolate flavor and a creamy coconut chocolate ganache frosting that only requires two ingredients! It’s dairy-free, easy to make, and incredibly delicious.<\/p>\n\n\n\n

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Chocolate Coconut Cake<\/h2>\n\t\t

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This chocolate coconut cake is super moist, with a rich chocolate flavor and a creamy coconut chocolate ganache frosting that only requires two ingredients! It's dairy-free, easy to make, and incredibly delicious.<\/p>\t<\/p>\n\t

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Ingredients for the Cake:<\/h4>
  • 2 1\/2 cups self-rising flour<\/li>
  • 1\/2 cup cocoa powder<\/li>
  • 1 teaspoon baking powder<\/li>
  • 1\/4 teaspoon baking soda<\/li>
  • 3\/4 cup light brown sugar<\/li>
  • 1 1\/2 cups dairy-free milk + 1 teaspoon vinegar<\/li>
  • 1\/2 cup coconut yogurt<\/li>
  • 1\/3 cup coconut oil<\/li><\/ul>

    Frosting Ingredients:<\/h4>
    • 1 can coconut milk (chilled overnight)<\/li>
    • 7 ounces dark chocolate<\/li><\/ul>\t<\/div>\n\t
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      1. Start with the frosting: Scoop out the solid coconut cream from the top of the chilled coconut milk. Heat this cream until it\u2019s almost boiling. Place the dark chocolate in a bowl, then pour the hot coconut cream over it. Cover the bowl with a towel and let it sit for 5 minutes to melt the chocolate. Stir until smooth, then let it cool and thicken while you prepare the cake.<\/li>
      2. Preheat your oven to 340\u00b0F (170\u00b0C) and line three 6-inch round cake pans with parchment paper.<\/li>
      3. In a small bowl, mix together the dairy-free milk and vinegar, and set aside to thicken.<\/li>
      4. In a large bowl, sift together the self-rising flour, cocoa powder, baking powder, and baking soda.<\/li>
      5. In a separate bowl, mix the coconut yogurt, coconut oil, and the thickened milk mixture.<\/li>
      6. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.<\/li>
      7. Divide the batter evenly between the three prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.<\/li>
      8. Once the frosting has thickened and cooled, transfer it to a stand mixer and whip until it\u2019s light and creamy.<\/li>
      9. After the cakes have cooled completely, spread the frosting between the layers and over the top.<\/li><\/ol>\t<\/div>\n\t
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        Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
        \n\t

        Chocolate Coconut Cake<\/h2>\n\t\t

        \n\t\t

        This chocolate coconut cake is super moist, with a rich chocolate flavor and a creamy coconut chocolate ganache frosting that only requires two ingredients! It's dairy-free, easy to make, and incredibly delicious.<\/p>\t<\/p>\n\t

        \n\t\t\t<\/div>\n\t
        \n\t\t

        Ingredients for the Cake:<\/h4>
        • 2 1\/2 cups self-rising flour<\/li>
        • 1\/2 cup cocoa powder<\/li>
        • 1 teaspoon baking powder<\/li>
        • 1\/4 teaspoon baking soda<\/li>
        • 3\/4 cup light brown sugar<\/li>
        • 1 1\/2 cups dairy-free milk + 1 teaspoon vinegar<\/li>
        • 1\/2 cup coconut yogurt<\/li>
        • 1\/3 cup coconut oil<\/li><\/ul>

          Frosting Ingredients:<\/h4>
          • 1 can coconut milk (chilled overnight)<\/li>
          • 7 ounces dark chocolate<\/li><\/ul>\t<\/div>\n\t
            \n\t\t
            1. Start with the frosting: Scoop out the solid coconut cream from the top of the chilled coconut milk. Heat this cream until it\u2019s almost boiling. Place the dark chocolate in a bowl, then pour the hot coconut cream over it. Cover the bowl with a towel and let it sit for 5 minutes to melt the chocolate. Stir until smooth, then let it cool and thicken while you prepare the cake.<\/li>
            2. Preheat your oven to 340\u00b0F (170\u00b0C) and line three 6-inch round cake pans with parchment paper.<\/li>
            3. In a small bowl, mix together the dairy-free milk and vinegar, and set aside to thicken.<\/li>
            4. In a large bowl, sift together the self-rising flour, cocoa powder, baking powder, and baking soda.<\/li>
            5. In a separate bowl, mix the coconut yogurt, coconut oil, and the thickened milk mixture.<\/li>
            6. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.<\/li>
            7. Divide the batter evenly between the three prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.<\/li>
            8. Once the frosting has thickened and cooled, transfer it to a stand mixer and whip until it\u2019s light and creamy.<\/li>
            9. After the cakes have cooled completely, spread the frosting between the layers and over the top.<\/li><\/ol>\t<\/div>\n\t
              \n\t\t\t<\/div>\n\t
              \n\t\t
              Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

              This chocolate coconut cake is super moist, with a rich chocolate flavor and a creamy coconut chocolate ganache frosting that only requires two ingredients! It’s dairy-free, easy to make, and incredibly delicious.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-42712","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42712","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=42712"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42712\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=42712"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=42712"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=42712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}