Coconut Mocha Cake Recipe

Name: Coconut Mocha Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces unsweetened chocolate squares; 1/2 cup coconut, toasted (optional); 3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 cup butter, softened; 2 cups white sugar; 3 jumbo eggs (room temperature); 3 teaspoons instant espresso powder; 1 1/4 cups buttermilk; 1/8 cup powdered sugar (optional)

Servings: persons

2 ounces unsweetened chocolate squares
1/2 cup coconut, toasted (optional)
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup butter, softened
2 cups white sugar
3 jumbo eggs (room temperature)
3 teaspoons instant espresso powder
1 1/4 cups buttermilk
1/8 cup powdered sugar (optional)

1
Preheat oven to 350 degrees.
2
Grease and flour a 10-inch Bundt pan.
3
Melt chocolate over a very low heat and set aside.
4
In a small bowl, combine the flour, baking powder and baking soda.
5
Next beat together butter, sugar, eggs and instant coffee for 1 minute, on medium speed.
6
Next mix in in flour mixture and buttermilk alternating 3xs, on low speed until just combined.
7
In a small bowl, combine the melted chocolate, toasted coconut and 2 cups of batter, mix and set aside.
8
Pour 1/2 of the remaining plain batter into the prepared pan.
9
Next spoon the chocolate batter ontop of the plain batter.
10
Pour remaining plain batter over the chocolate batter and run a knife thru the layers to gently create a swirling effect.
11
Bake 45 - 50 minutes, checking to ensure cake is cooked.
12
Let the cake cool in pan for 10 minutes, then invert on a wire rack and cool completely.
13
Lightly sprinkle powdered sugar ontop of cooled cake and serve.

1831

kcal

Calories

116

Fat

184

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 11 ingredients. The key ingredients include: 2 ounces unsweetened chocolate squares, 1/2 cup coconut, toasted (optional), 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, and more.

Yes, Coconut Mocha Cake 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!

Coconut Mocha Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions