Chocolate Cake With Coconut Filling Recipe

Name: Chocolate Cake With Coconut Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups Sugar, Divided; 1 cup Vegetable Oil; 3 whole Large Eggs, Divided; 3 cups All-purpose Flour; 3/4 cups Cocoa Powder; 2 teaspoons Baking Powder; 2 teaspoons Baking Soda; 1-1/2 teaspoon Salt; 1 cup Brewed Coffee, Or Water; 1 cup Buttermilk; 1/2 cups Chopped Pecans; 2 teaspoons Vanilla, Divided; 8 ounces, fluid Cream Cheese, Softened; 1/2 cups Flaked Coconut; 1 cup (6-ounces) Semisweet Chocolate Morsels

Servings: persons

2-1/4 cups Sugar, Divided
1 cup Vegetable Oil
3 whole Large Eggs, Divided
3 cups All-purpose Flour
3/4 cups Cocoa Powder
2 teaspoons Baking Powder
2 teaspoons Baking Soda
1-1/2 teaspoon Salt
1 cup Brewed Coffee, Or Water
1 cup Buttermilk
1/2 cups Chopped Pecans
2 teaspoons Vanilla, Divided
8 ounces, fluid Cream Cheese, Softened
1/2 cups Flaked Coconut
1 cup (6-ounces) Semisweet Chocolate Morsels

1
Beat 2 cups sugar, oil and 2 eggs at high speed with an electric mixer for 1 minute. Combine flour, cocoa, baking powder, baking soda, and salt; add coffee and buttermilk. Add flour mixture and coffee mixture to the oil mixture. Beat at medium speed for 3 minutes. Stir in nuts, and 1 teaspoon vanilla.
2
Pour half the batter into a greased and floured 12-cup Bundt pan. In another bowl, beat cream cheese at medium speed until fluffy; gradually add remaining 1 egg and remaining 1/4 cup of sugar. Beat just until blended. Stir in remaining 1 teaspoon vanilla, coconut, and morsels; spoon over batter in pan, leaving 1/2 inch border around the center and edges. Top with remaining batter.
3
Bake at 350 degrees for 1 hour, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and cool completely on the wire rack.
4
Can be drizzled with white or chocolate icing if desired.
5
I often use Pam spray and granulated sugar to coat the pan. It makes a great looking cake.

2227

kcal

Calories

164

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2-1/4 cups Sugar, Divided, 1 cup Vegetable Oil, 3 whole Large Eggs, Divided, 3 cups All-purpose Flour, and more.

Yes, Chocolate Cake With Coconut Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cake With Coconut Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions