Double Chocolate Coconut Cake Recipe

Double Chocolate Coconut Cake

This simple, moist chocolate cake with coconut will be a chocolate lover’s delight!

20 min. prep time
12 servings
252 Ratings


2/3 cup chocolate-flavored syrup
1 (7-ounce) milk chocolate bar, broken into pieces
2 1/4 cups all-purpose flour
1 cup sugar
1 cup sweetened flaked coconut
1 cup milk
1 tablespoon lemon juice
1 tablespoon vanilla
1/2 teaspoon baking soda
Powdered sugar, if desired


Heat oven to 325°F.   Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; set aside.

Place butter, chocolate syrup and chocolate bar pieces in heavy 2-quart saucepan. Cook over low heat, stirring occasionally, 4-5 minutes or until melted.

Beat melted chocolate mixture and all remaining ingredients except powdered sugar in bowl at medium speed, scraping bowl often, until well mixed.

Pour batter into prepared pan. Bake 70-80 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes. Invert cake onto cooling rack; cool completely. Sprinkle with powdered sugar, if desired.

Nutrition Facts (1 serving)

Calories: 470

Fat: 24g

Cholesterol: 115mg

Sodium: 120mg

Carbohydrates: 58g

Dietary Fiber: 2g

Protein: 7g

Recipe #12495©2002Land O'Lakes, Inc.

Recipe Comments & Reviews

The recipe was easy to follow. The cake was very moist. I used coconut on top instead of sugar. I also used the dark chocolate instead of what the recipe calls for. Excellent, excellent! I will make it again soon.
This is a very good cake. I did use dark chocolate instead of the milk chocolate, and did not use the lemon juice at all. Bakes it in a tube pan and baked it for 60-65 minutes. Stays very moist, and it is better the day after it is baked, if you can keep everyone away from it that long.

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