Chocolate Coconut Cake

By Stef -


This was good, but I didn't like the consistency of the cake. Because it doesn't have eggs, it was rather dense instead of airy and light. If this deters you, I would swap out the cake part for a traditional chocolate cake with eggs. It gets a 7, and the recipe came from the Layered cookbook. I also didn't make the coconut caramel glaze for this, but I'm sure it would be great. The cinnamon is also very prominent in this cake, so I would probably omit it next time.


For the eggless chocolate cake:

  • Butter, nonstick cooking spray, or coconut oil for the pans
  • 2 1/4 cups (280 grams) all-purpose flour, plus more for the pans
  • 1 1/2 cups (300 grams) granulated sugar I used 1 1/4 C. 
  • 6 tablespoons (35 grams) unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon fine salt
  • 1/2 cup (120 milliliters) melted coconut oil
  • 1 1/2 tablespoons distilled white vinegar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups (360 milliliters) hot strong-brewed coffee

For the coconut cream cheese frosting:

  • 1 cup (2 sticks/225 grams) unsalted butter, at room temperature (see Recipe Note for vegan option)
  • 4 ounces (115 grams) cream cheese, at room temperature (see Recipe Note for vegan option)
  • 1/4 cup (60 milliliters) coconut cream (see Recipe Note)
  • 3 1/2 cups (440 grams) powdered sugar, sifted I think I used 2 1/2 C.

For the coconut caramel glaze: I left this out

  • 3/4 cup (150 grams) granulated sugar
  • 1 tablespoon agave nectar
  • 2 tablespoons water
  • 1/2 cup (120 milliliters) coconut cream or full-fat coconut milk
  • 1/2 teaspoon vanilla bean paste

For the assembly:



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