This chocolate coconut bundt cake with chocolate ganache is a heavenly combination of rich chocolate and sweet tropical coconut. The chocolate bundt cake recipe is easy to make, decadent, flavorful, and sure to impress even the toughest of critics!
Looking for an easy way to elevate classic chocolate cake?
Why not try making this tasty chocolate coconut cake!?
Ribbons of shredded coconut bring a tropical sweetness to this classic dessert that is totally delicious and addictive.
Not to mention that this impressive-looking and scrumptious cake can be made from start to finish in just under an hour!
We finished our cake off with a simple chocolate ganache and a sprinkle of toasted shredded but you could also serve the cake plain, enjoy it with a scoop of ice cream, or top it with whipped cream instead.
Either way, anyone with a love of coconut is going to love this incredible chocolate coconut cake recipe!
Ingredients and Substitutions
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- All-Purpose Flour—Acts as the spongy, chewy base of this decadent bundt cake. Whole wheat flour or a gluten-free flour blend could also be used.
- Shredded Coconut—Unsweetened will work, but I prefer the extra tropical flavor that comes from sweetened shredded coconut.
- Cocoa Powder—Try using dark chocolate cocoa powder for an even richer chocolate flavor.
- Granulated Sugar—Because what is a cake without some sugar?
- Plain Greek Yogurt—Helps to lock in moisture. Vanilla, coconut, or chocolate-flavored yogurt or even sour cream would also work.
- Salted Butter—Adds the perfect amount of salty, rich flavor.
- Eggs—Used to stabilize your finished bundt cake.
- Whole Milk—Thins and smooths out the cake batter. Any other cow’s milk or plant-based milk will also work. I plan on trying it with coconut milk the next time I make it for added coconut flavor.
- Vanilla extract— Adds just a hint of vanilla flavor to the chocolate cake.
Equipment You’ll Need
This chocolate coconut bundt cake is so easy to make! All you’ll need are mixing bowls, an electric hand mixer or stand mixer, a rubber spatula, some measuring cups and spoons, and a 10” bundt pan.
How to Make a Moist Chocolate Coconut Bundt Cake
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: In a medium-size bowl, whisk well to combine the all-purpose flour, cocoa powder, baking soda, and baking powder. Set aside.
Step 2: In a large bowl or bowl of a stand mixer, cream together the butter and sugar on high speed until light and fluffy.
Step 3: Mix in the yogurt, milk, and vanilla extract. Beat in the eggs, one at a time. Make sure each egg is fully incorporated before adding the next. Use a spatula to scrape down the sides and bottom of the bowl as necessary. The mixture will be a little runny at this point.
Step 4: With the mixer on the low speed, gradually add the flour mixture to the batter. Stop mixing as soon as the flour is fully incorporated. Do not overmix.
Step 5: Use a rubber spatula to gently fold the shredded coconut into the chocolate batter.
Step 6: Pour batter into a prepared pan.
Step 7: Bake your chocolate coconut cake as directed in the recipe card below.
Step 8: Cool cake in the pan for about 15 minutes before turning it over onto a wire rack, plate, or cake stand to cool fully. Top with chocolate ganache and a sprinkle of toasted coconut, or enjoy with whipped cream or a scoop of vanilla ice cream.
Find my easy chocolate ganache recipe in the recipe card below.
If you have any leftover chocolate coconut cake, you can store it in an airtight container on the counter for up to 4 days or in the fridge for up to 1 week.
You can also slice up any remaining cake and carefully wrap each slice in plastic wrap. Freeze these individual slices for up to 3 months. When you’re craving something tropical and chocolatey, simply allow a slice or two to thaw in the fridge or on the counter.
Expert Tips and Tricks
- Toasted coconut is a great topper for this cake. To toast your coconut simply spread about half a cup of shredded coconut evenly on a baking sheet and bake at 350º F, stirring it a few times as it cooks, until it begins to brown. This will help draw out the delicious flavor and scent of the coconut.
- However, it is not a good idea to toast your coconut before adding it to your cake batter. The resulting cake will have an unpleasant dry and crispy texture.
- Worried about your cake sticking to the pan? Use what I lovingly call cake goop! Coating your pan in a mixture of melted butter and flour or cocoa powder will ensure that your baked cake slides out easily.
- Want to pack in the coconut flavor? Try swapping out the whole milk for coconut milk. You could even add a bit of coconut extract if you really wanted to up the flavor.
This simple chocolate coconut bundt cake recipe can be easily tweaked to incorporate some of your other favorite dessert flavors. Below are a few of my favorite recipe variations!
Create a Tropical German Chocolate Bundt Cake by adding chopped macadamia nuts to your cake batter and frosting your finished cake with a caramel frosting.
For an Extra Chocolatey Coconut Bundt cake recipe, add milk, white, or dark chocolate chips to the cake batter and add chocolate ganache and chocolate coconut truffles to the top of the cake.
Want to make an extra Warm and Toasty Chocolate Bundt Cake? Try tossing some crumbled shortbread pieces or toasted nuts into your cake batter. Finish things off with a generous topping of toasted coconut.
Frequently Asked Questions
Absolutely! Chocolate and coconut is a well-loved flavor combination all over the world. Milk chocolate is most popularly paired with this sweet tropical fruit, but you can also find dark chocolate coconut and white chocolate coconut pastries, candies, and baked goods.
Both German chocolate cake and this chocolate coconut cake feature sweet chocolate and coconut as two of the main flavors. German chocolate cake, however, also typically has ribbons of caramel and chopped pecans in the frosting or swirled throughout the cake.
Shredded coconut can be a very drying ingredient and has the potential to suck a ton of moisture out of your bundt cake. You can combat this adding Greek yogurt or sour cream to your cake batter for a moist cake. Additionally, you can try soaking your coconut in water or milk for 30 minutes before using it, although I haven’t found this step to be necessary.
More decadent desserts for chocolate lovers
- Oreo Poke Cake
- Copycat Cosmic Brownies
- Crazy Cake
- One-Bowl Brownies
- Chocolate Cherry Dump Cake
- No-Chrun Chocolate Ice Cream
- 1 cup salted butter, room temperature
- 1 ¾ cups granulated sugar
- ½ cup plain Greek yogurt
- ½ cup whole milk
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup unsweetened cocoa powder
- 2 ¼ cups all-purpose flour
- 1 ¼ cup shredded coconut
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Preheat your oven to 375º F. Coat a 10-inch Bundt pan in a non-stick cooking spray and cocoa powder.
- In a medium-size bowl, whisk well to combine the all-purpose flour, cocoa powder, baking soda, and baking powder. Set aside.
- In a large bowl or bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 5 minutes.
- Mix in the yogurt, milk, and vanilla. Beat in the eggs, one at a time. Be sure each egg is fully incorporated before adding the next. Use a spatula to scrape down the sides of the bowl as necessary.
- With the mixer on the lowest speed, gradually add the dry ingredients to the batter. Stop mixing as soon as the flour is fully incorporated. Do not overmix.
- Gently fold in the shredded coconut and pour the batter into the bundt pan.
- Bake for about 40 minutes, or until a cake tester or toothpick inserted into the center comes out mostly clean.
- Allow the cake to cool in the pan for about 15 minutes before carefully turning it over onto a plate or cake stand to cool fully. Enjoy as-is or allow to cool and top with chocolate ganache and a sprinkle of additional coconut, if desired (instructions for toasting coconut in the notes section below).
- For the ganache: In a small saucepan, bring the heavy cream to a slow simmer over medium heat, stirring often. Remove from heat and add the chocolate chips. Allow to sit for 1 minute, then whisk until smooth. Pour the ganache evenly over the top of the cooled cake, allowing it to drip down the sides.
Store in an air-tight container or tightly covered at room temperature for up to 4 days or in the refrigerator for up to one week.
You can use dark cocoa powder or regular cocoa powder in this recipe.
Chocolate chips can be added if you want to up the chocolatey factor.
If you do not have plain Greek yogurt, you can also use vanilla, coconut, or chocolate Greek yogurt, or even sour cream. The important thing is to add some moisture to the cake without drastically impacting the flavor of the end product.
Ganache/ frosting flavors that go great on this cake include chocolate, coconut cream, and caramel. You could also top the cake with whipped cream or serve with a scoop of vanilla ice cream instead.
Toasted coconut is a great topper for this cake. To toast your coconut simply spread about half a cup of shredded coconut evenly on a baking sheet and bake at 350º F, stirring it a few times as it cooks, until it begins to brown. This will help draw out the delicious flavor and scent of the coconut.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 673
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.