Ingredients:


For the Cake:

  1. 1 and 3/4 cups all-purpose flour
  2. 3/4 cup unsweetened cocoa powder
  3. 2 cups granulated sugar
  4. 2 teaspoons baking powder
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1 cup buttermilk, at room temperature
  8. 1/2 cup vegetable oil
  9. 3 large eggs, at room temperature
  10. 2 teaspoons vanilla extract
  11. 1 cup boiling water

For the Coconut Frosting:

  1. 1 and 1/2 cups unsalted butter, softened
  2. 4 cups powdered sugar
  3. 1/4 cup whole milk or coconut milk
  4. 2 teaspoons coconut extract
  5. 1/4 teaspoon salt
  6. 1 and 1/2 cups shredded sweetened coconut

For Garnish (optional):

  1. Additional shredded sweetened coconut
  2. Chocolate shavings

Instructions:

Preheat your oven to 350°F (177°C). Grease and flour three 8-inch round cake pans.


In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.


In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.


Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water, mixing until the batter is smooth.


Divide the batter evenly among the prepared cake pans. Tap the pans on the counter to remove any air bubbles.


Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.


Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely.


While the cakes are cooling, prepare the coconut frosting. In a large mixing bowl, beat the softened butter with a mixer on medium speed until creamy and smooth.


Gradually add the powdered sugar, milk or coconut milk, coconut extract, and salt, and continue to beat on low speed until the ingredients are combined. Then increase the speed to medium and beat for another 2-3 minutes, until the frosting is light and fluffy.


Stir in the shredded sweetened coconut until evenly distributed in the frosting.


Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of coconut frosting over the top of the cake. Repeat with the second and third layers.


Frost the entire cake with the coconut frosting, covering the sides and the top of the cake.


If desired, garnish the cake with additional shredded sweetened coconut and chocolate shavings on top.


Slice and serve the delicious Chocolate Coconut Cake, and enjoy the perfect combination of rich chocolate and tropical coconut flavors!