Martha Stewart Chocolate Coconut Cake

This martha stewart chocolate coconut cake recipe is a moist and rich sheet cake, which is made with cocoa powder, brewed coffee, and shredded coconut. It’s a straightforward recipe, perfect for gatherings, ready in about 40 minutes.

Martha Stewart Chocolate Coconut Cake Ingredients

Cake:

• Unsalted butter, softened, for pan
• 3/4 cup unsweetened cocoa powder, plus more for dish
• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon coarse salt
• 2 large eggs, lightly beaten
• 3/4 cup low-fat buttermilk
• 3/4 cup warm strong brewed coffee
• 3 tablespoons safflower oil
• 1 teaspoon pure vanilla extract

Topping:

• 1 stick plus 2 tablespoons unsalted butter, plus more for dish
• 2 cups confectioners’ sugar
• 6 tablespoons unsweetened cocoa powder
• 3 cups finely shredded dried unsweetened coconut
• 2/3 cup warm strong brewed coffee
• 1 teaspoon pure vanilla extract

For Serving:

• Whipped cream
• Toasted large-flake coconut

How To Make Martha Stewart Chocolate Coconut Cake

1. Prep the oven and pan: Preheat oven to 350°F. Butter a 9×13-inch baking dish, line with parchment leaving an overhang, butter parchment, and dust with cocoa powder.
2. Mix dry ingredients: Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl.
3. Add wet ingredients: Make a well in the center and whisk in eggs, buttermilk, coffee, oil, and vanilla until smooth.
4. Bake the cake: Pour batter into prepared dish, smooth the top, and bake about 25 minutes, until a toothpick comes out clean.
5. Make the topping: Melt butter in a saucepan. In a bowl, combine confectioners’ sugar, cocoa powder, and coconut.
6. Finish topping: Stir coffee and vanilla into melted butter, then pour over coconut mixture and stir to combine.
7. Top the cake: Spread topping evenly over the warm cake.
8. Cool: Let cake cool completely on a wire rack.
9. Slice and serve: Lift cake out using parchment, cut into 12 pieces, and serve with whipped cream and toasted coconut.

Recipe Tips

• Why use coffee in chocolate cake? It deepens and intensifies the chocolate flavor.
• How to prevent sticking: The parchment overhang makes removal easy.
• Can I use sweetened coconut? Unsweetened is best to balance sweetness.
• How to spread topping evenly: Apply while the cake is still warm.
• Best pan size: A 9×13-inch pan ensures even baking.

What To Serve With Chocolate Coconut Cake

• Whipped cream
• Fresh berries
• Vanilla ice cream
• Hot coffee or espresso

How To Store Chocolate Coconut Cake

Refrigerate: Store covered up to 4 days.

Freeze: Freeze slices up to 2 months; thaw before serving.

Chocolate Coconut Cake Nutrition Facts

• Calories: ~430
• Carbs: ~55g
• Protein: ~5g
• Fat: ~22g

Nutrition information is estimated and may vary based on ingredients.

FAQs

Can I make this cake ahead of time?
Yes, it keeps well and tastes great the next day.

Can I substitute oil for butter in the topping?
Butter is recommended for best flavor and texture.

Why is my topping grainy?
Make sure the sugar fully dissolves when mixed with warm butter.

Can I bake this in a smaller pan?
Yes, but baking time will increase slightly.

Try More Recipes:

• Martha Stewart Chocolate Chip Cake
• Martha Stewart Chocolate Cake
• Martha Stewart Chocolate Bundt Cake