Double Chocolate Coconut Cake Recipe

Name: Double Chocolate Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Land O Lakes Butter; 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; 4 Land O Lakes Eggs; 1 tablespoon lemon juice; 1 tablespoon vanilla; 1/2 teaspoon baking soda; Powdered sugar, if desired

Servings: persons

1 cup Land O Lakes Butter
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
4 Land O Lakes Eggs
1 tablespoon lemon juice
1 tablespoon vanilla
1/2 teaspoon baking soda
Powdered sugar, if desired

1
Heat oven to 325F.
2
Grease 12-cup Bundt or 10-inch angel food cake (tube) pan; set aside.
3
Place butter, chocolate syrup and chocolate bar pieces in heavy 2-quart saucepan.
4
Cook over low heat, stirring occasionally, 4-5 minutes or until melted.
5
Beat melted chocolate mixture and all remaining ingredients except powdered sugar in bowl at medium speed, scraping bowl often, until well mixed.
6
Pour batter into prepared pan.
7
Bake 70-80 minutes or until toothpick inserted in center comes out clean.
8
Cool upright in pan 15 minutes.
9
Invert cake onto cooling rack; cool completely.
10
Sprinkle with powdered sugar, if desired.

1390

kcal

Calories

Fat

146

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup Land O Lakes Butter, 2/3 cup chocolate-flavored syrup, 1 (7-ounce) milk chocolate bar, broken into pieces, 2 1/4 cups all-purpose flour, and more.

Yes, Double Chocolate Coconut 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!

Double Chocolate Coconut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions