Chocolate Coconut Cake


Chocolate Cake:

  • 1 box Devil's Food Cake Mix
  • 3 eggs
  • 1/2 C. melted butter slightly cooled or oil
  • 1 C. buttermilk
  • 1/2 C. sour cream
  • 2 tsp. vanilla extract

Coconut Cream Frosting:

  • 1 C. butter room temperature
  • 16 oz. cream cheese
  • 2 tsp. coconut extract more for a stronger taste
  • 1 tsp. vanilla extract
  • 4-6 C. powdered sugar

Coconut Shavings for decoration


  1. 1. Preheat oven to 350 degrees and grease cake pans and line bottoms with parchment paper. I used 3-8 inch rounds but 2-9 inch rounds will work great as well!
  2. 2. Sift cake mix into a large bowl and add remaining cake ingredients. Stir until smooth.
  3. 3. Divide evenly into pans and spread out.
  4. 4. Bake for 15-20 minutes depending on the thickness of the batter in each pan. An inserted knife should come out clean.
  5. 5. Let cool.
  6. 6. Coconut Cream Frosting: Beat butter and cream cheese until smooth. Add coconut extract, vanilla extract and slowly add in powdered sugar until you reach your desired consistency.
  7. 7. To assemble cake, place one layer of cake on your cake stand/plate and frost the top, then place another layer of cake and do the same thing. When your final layer of cake is on top, cover the entire cake in frosting and then take handfuls of coconut shavings and gently pat it into the frosting so that it sticks.
  8. 8. Enjoy!
  9. NOTE:You can lightly toast your coconut shavings for more texture and color!