Coffee and coconut are two of my favorite things, so when I discovered this Coconut Mocha Cake recipe, I knew I had to share it with you all. This cake is the perfect combination of rich chocolate and creamy coconut flavor that will satisfy all your sweet cravings. Not only that, but it’s also incredibly easy to make and can be customized to suit your taste preferences. Trust me; once you try this cake, you won’t go back to any other recipe.
As a barista, I’ve learned that coffee and desserts are a perfect match. Coffee adds depth and complexity to sweet dishes while highlighting different flavors. Using instant espresso powder in this recipe elevates the rich chocolate flavor, making it even more delicious. The coconut also lends a creamy texture to the cake, giving it an infusion of tropical flavor.
I understand how intimidating baking can be, but trust me when I say that this recipe is straightforward to follow. It’s perfect for a beginner baker or someone who wants to impress their loved ones with a decadent dessert. Be sure to gather all the ingredients before starting to make your process smooth sailing.
Baking this Coconut Mocha Cake also doesn’t require any fancy equipment; just grab your mixing bowl and baking pan because that’s all you’ll need. It’s the ideal recipe for those who want to get into baking without investing in expensive tools or appliances.
In conclusion, if you are looking for an exceptional cake recipe that combines coffee and coconut flavors in a delightful way, then this Coconut Mocha Cake is the one for you. So go on ahead and preheat your oven because we are about to bake the most delicious dessert ever!
Why You’ll Love This Recipe
Picture yourself indulging in a warm slice of decadent chocolate cake on a lazy Sunday afternoon. Now imagine the same cake infused with the tropical flavor of coconut and a bold espresso kick. Intrigued? That’s precisely what you get with our Coconut Mocha Cake recipe.
This delectable coffee cake is a combination of moist, tender crumb infused with rich, dark chocolate and toasted coconut flakes. The coffee flavor comes from a generous sprinkle of instant espresso powder that gives this cake an edge over other coffee cakes you’ve tried.
But here’s why you’ll fall head over heels in love with it: we made it explicitly effortless to whip up. You don’t need to be a pastry chef or have cumbersome baking equipment for this recipe. With simple ingredients that you likely have stashed away in your pantry right now, bake up one of the best coconut coffee cakes for your family without breaking a sweat!
Indulgent enough to make any day special but casual enough to serve on weekday mornings, this coconut mocha cake recipe hits all the right spots for brunch time or dessert after dinner.
Get ready for the subtle crunch of coconut flakes blending seamlessly with the dreamy texture of dark chocolate and moist crumb – this cake recipe is like no other! Trust me; your taste buds will do backflips.
Here’s what you’ll need to whip up a delicious moist and fluffy coconut mocha cake that is sure to be a crowd pleaser:
- 1 1/2 cups of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of instant espresso powder
- 1/3 cup of unsweetened cocoa powder
- 1/4 teaspoon of salt
- 3/4 cup of white granulated sugar
- 1/2 cup (1 stick) of unsalted butter, at room temperature
- 2 jumbo eggs
- 1 1/3 cups of canned unsweetened coconut milk
For an extra boost of flavor, these ingredients are recommended:
- 1/2 cup of sweetened coconut flakes, toasted
- 1/2 cup of dark chocolate chips, melted
Optional Buttermilk Substitute
If you don’t have buttermilk on hand, simply add one tablespoon of lemon juice or white vinegar to a measuring cup, then fill it up with whole or 2% milk to make 1 1/3 cups. Stir it well and let it sit for approximately 5 minutes until it thickens and curdles. This will give your cake the same tangy flavor and tender crumb as buttermilk.
Always use the best quality ingredients that you can afford for the best results.
The Recipe How-To
Now, let’s get started on making this delicious Coconut Mocha Cake Recipe!
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoons salt
3/4 cups unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
3/4 cup buttermilk
1/4 cup instant espresso powder blended with
3/4 cup hot water and cooled.
Preheat the oven to
350°F. Grease and flour two 8-inch cake pans.
In a medium bowl combine flour, cocoa powder, baking powder, baking soda, and salt then stir until combined.
In a large bowl with an electric mixer on medium speed cream the butter and sugar together for about
5 minutes until light and fluffy.
Add in the eggs one at a time, mixing well after each addition.
Add in the vanilla and the coconut extracts then mix again.
Gradually add in 1/3 of the dry ingredients to the butter mixture. Then alternate with adding 1/2 of the buttermilk to the mixture beating after each addition. Repeat until all are mixed together smoothly.
Stir in the cooled espresso mix to the batter just until it is well combined.
Divide batter evenly between prepared pans using a scale for accuracy.
25–30 minutes or until toothpick inserted in center comes out clean.
Cool cakes in pans for
5 minutes. Remove from pans and cool completely on wire racks.
Finally, assemble the cake by spreading Coconut Buttercream between the cake layers and all around the sides. Then sprinkle with some toasted coconut flakes before serving!
Now you have a damn tasty cake to impress everyone with!
Substitutions and Variations
One of the best things about cooking is that you can always experiment with different ingredients to add flavor and texture to your recipes. This coconut mocha cake recipe offers several options for substitutions and variations that will allow you to put your own stamp on this classic dessert.
First, let’s talk about the coffee. While instant espresso powder adds depth and richness to the chocolatey flavor of this cake, you can also use regular instant coffee or brewed strong coffee as a substitution. If you want to dial down the caffeine level, you can skip the coffee altogether and just make it a coconut chocolate cake.
Buttermilk adds moisture and tanginess to this recipe, but if you don’t have it on hand, you can make a DIY version by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using it in the recipe.
The white sugar in recipe mix coconut can be switched out for brown sugar or organic coconut sugar for a deeper, more caramelized sweetness.
Speaking of coconut, if you’re not a fan of this tropical fruit, swap out the coconut milk for regular whole milk or even sour cream. Still looking for more subsitutions? Try swapping in pineapple coconut, adding crumb cake (or any kind of streusel), or sprinkling in some chocolate chips to create a distinct taste that will delight your taste buds!
As a recommendation, I would suggest trying these substitutions one at a time so that you can taste how each ingredient affects the final result. You may find that you prefer one variation over the original recipe mix coconut. Be bold about experimenting and who knows? You might just stumble upon your new favorite way to enjoy this delicious coconut mocha cake!
Serving and Pairing
This coconut mocha cake is a decadent treat that’s perfect for any special occasion or just as an indulgent dessert after dinner. The rich coconuty flavor and the delicious mocha and chocolate notes make it perfect to serve as a standalone dessert or complemented with something else.
To really make the flavors stand out, I suggest pairing this cake with a hot cup of coffee or espresso, as the flavors of the coffee will complement and balance out the sweetness of the cake. You could also serve it with a glass of cold milk or even a scoop of vanilla ice cream if you’re feeling extravagant.
The coconut undertones in this cake makes it pair well with tropical fruits like pineapple, mango or papaya. Slices of fresh fruit on top of the cake will give it a refreshing tropical twist that’s perfect on a hot summer day.
Another great option is serving this delicacy with a dollop of whipped cream and some toasted coconut flakes. The sweetness from the whipped cream will complement the rich flavors in the cake while the toasted coconut flakes add both texture and crunch.
Overall, this versatile cake is perfect for any occasion, big or small, formal or casual. Enjoy it with your loved ones and experiment with your own exciting way to serve this delightful dessert.
Make-Ahead, Storing and Reheating
Ah, I see you’re curious about how to make the most of your delicious Coconut Mocha Cake Recipe! Well, let me give you some tips and tricks for making ahead, storing and reheating this cake.
First things first, if you’re someone who likes to plan in advance, then good news – this recipe is perfect for making ahead! The best part about this cake is that it stays moist for several days after baking. To make this cake a day or two before serving (which means less time spent in the kitchen during your event), it’s best to store it in an airtight container or wrapped tightly in plastic wrap at room temperature. If you want to keep the cake for longer than a couple of days then we recommend freezing it.
But how do we reheat our cakes to maintain their moist texture? Well, when reheating your refrigerated cake, first let the chilled cake sit out at room temperature for an hour or two until it comes to room temp. You can also heat it up by wrapping a slice in a damp paper towel and microwave for 15 seconds or until warm. Do not overheat the slices because this will make them dry and rubbery.
If you’re freezing leftover slices of this delicious Coconut Mocha Cake Recipe then make sure they’re wrapped as tightly as possible with plastic wrap or stored in an airtight container before placing them in the freezer. Leftover slices can be kept up to 4 months meaning there’s no need to rush through eating the whole thing!
And there you have it! Whether you’re making this amazing Coconut Mocha Cake ahead of time, storing leftovers or reheating those slices, these are tips and trick that will ensure your scrumptious dessert stays fresh and as yummy as ever.
Tips for Perfect Results
In order to nail the perfect coconut mocha cake, there are several tips and tricks that I recommend keeping in mind. Let’s dive in!
First off, make sure to sift your dry ingredients, including flour, baking soda, baking powder, and instant espresso powder. This will ensure that any lumps are removed and these ingredients are well-combined.
Next, I suggest using room temperature ingredients, such as jumbo eggs and buttermilk, as these will blend together more easily and create a smoother batter. If you forget to take your eggs out early enough, place them in a bowl of lukewarm water for a few minutes to bring them up to room temperature faster.
When it comes to mixing the batter, be careful not to overmix. Overmixing can cause the cake to become tough and dry. Instead, mix until the ingredients are just combined and then stop.
For an extra layer of flavor and texture, try adding unsweetened chocolate or toasted coconut flakes to your recipe. Simply sprinkle them on top before baking for a delicious addition.
Lastly, be sure to let your cake cool completely before frosting or serving. This will prevent any meltiness or mushiness and ensure that each slice is perfect.
By following these tips and tricks, you’ll be on your way to creating the best coconut mocha cake you’ve ever tasted!
Before we wrap up, let’s address some frequently asked questions that might pop up as you prepare this delicious coconut mocha cake recipe. It’s always good to have a heads up before beginning your baking journey so you can make the most of out of it!
Is Mocha cake made of coffee?
For a delicious and decadent Mocha Cake, you will need some essential ingredients. First, you will need some strong and rich coffee which will be used in both the syrup and the filling. To ensure a creamy and luscious texture, heavy cream or whipping cream is essential, so just make sure to avoid using light cream. Additionally, gelatin is necessary to stabilize the cream and prevent it from oozing out while slicing the cake. And, for an extra hint of flavor, don’t forget to add some Kahlua which will take the cake to a whole new level of deliciousness.
How do you get coconut to stick to cake?
When it comes to adding the toasted coconut, it’s best to work on small sections of the cake at a time. Simply sprinkle the coconut flakes over the frosting on a section of the cake’s side, then press them in place with a piece of parchment paper. Keep repeating this process until the entire side of the cake is covered, taking care to only work on small sections at a time. Once the sides are done, sprinkle some additional coconut flakes over the top of the cake for a final touch.
Why is my coconut cake dry?
Baking a cake that’s dry can happen due to several factors such as incorrect ingredients, improper mixing of batter, or baking at high temperature or for too long. Knowing how to sidestep these common pitfalls will help you create a deliciously moist cake every time.
Is coconut cake a southern thing?
As the season of Spring arrives, it’s natural to reflect on traditional southern desserts, one of which is the beloved coconut cake. This delicacy has been an integral part of southern cuisine for over a century.
If you’re looking for a unique and flavorful cake recipe that will impress any coffee and coconut lover out there, then this Coconut Mocha Cake Recipe is the perfect fit for you! This recipe combines the rich and velvety flavors of coconut and mocha to make an irresistible dessert that will leave your taste buds wanting more.
Whether it’s for a special occasion or just a casual dessert, this cake recipe is a guaranteed crowd-pleaser. You’ll appreciate its simplicity in ingredients as well as its versatility in substitutions, making it an accessible choice for anyone who loves baking.
So why not take your taste buds on an adventure with this delicious cake recipe? With its moist texture, satisfying crunch from the toasted coconut flakes, and decadent chocolate notes, you won’t be disappointed. Make sure to share it with your friends and family and bring some joy to their day!
Thank you for joining me on this amazing journey of baking the Coconut Mocha Cake Recipe! Don’t forget to let me know in the comments below how this turned out for you. Happy baking!
Coconut Mocha Cake Recipe
- 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)
- Preheat oven to 350 degrees.
- Grease and flour a 10-inch Bundt pan.
- Melt chocolate over a very low heat and set aside.
- In a small bowl, combine the flour, baking powder and baking soda.
- Next beat together butter, sugar, eggs and instant coffee for 1 minute, on medium speed.
- Next mix in in flour mixture and buttermilk alternating 3xs, on low speed until just combined.
- In a small bowl, combine the melted chocolate, toasted coconut and 2 cups of batter, mix and set aside.
- Pour 1/2 of the remaining plain batter into the prepared pan.
- Next spoon the chocolate batter ontop of the plain batter.
- Pour remaining plain batter over the chocolate batter and run a knife thru the layers to gently create a swirling effect.
- Bake 45 - 50 minutes, checking to ensure cake is cooked.
- Let the cake cool in pan for 10 minutes, then invert on a wire rack and cool completely.
- Lightly sprinkle powdered sugar ontop of cooled cake and serve.
Add Your Own Notes
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