Chocolate Coconut Cake

READY IN: 1hr 15mins
Recipe by GoodGrubCook

Absolutely my most requested recipe but it was really my mother's. This was my birthday cake every year growing up---still is! The cake is a fairly common recipe, it's the frosting that makes it amazing. Incredibly rich and wonderful! It's actually best if it's made the day before you are going to eat it and it just gets better every day!

Top Review by luvcookn

This is a very wonderful cake. I was fortunate to have some Blackshire cocoa....and indeed it was black. And the flavour and texture are awesome. I did however find that there was too much butter in the topping, it soaked the sides of the cake. I will definately be making this again only using 1/2 cup butter. Thank you for sharing this lovely recipe. Made for Spring PAC 2009.

Ingredients Nutrition


  1. Cake:.
  2. Combine the dry ingredients. Make 3 holes in the dry ingredients and put the vinegar, vanilla and oil in one hole each. Pour water over everything and mix. Pour into 9x13x2 inch pan and bake at 350 degrees F for about 30 minutes or until cake springs away from the pan. Cool 30 minutes before beginning frosting.
  3. Frosting:.
  4. Melt butter in a large sauce pan and remove from heat. Add all the other ingredients and mix. Spread over the cake. Place the cake about 3 inches under the broiler, WATCHING CONTINUOUSLY until the frosting is browned.
  5. Enjoy!

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