Chocolate Coconut Cake

Make your very best bundt cake with a rich, moist chocolate bundt base, the essence of almond extract and finely shredded coconut. To finish we drizzle with a chocolate-almond ganache and more coconut. This cake is all kinds of Almond Joy vibes!! xo
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Chocolate Coconut Bundt Cake

Bust out your bundt pans people, we’re making our very best Chocolate Coconut Cake!! And before we get too far down the path in making this gem, let me diffuse any divisiveness between Almond Joy and Mounds lovers.

First, I’m coming out as a Mounds lover. It was always my preferred Halloween candy growing up. But I’m also having an intense love affair with almond extract at this moment. It’s so good.

So instead of biting into crunchy almonds in this cake (I hate that idea…really, I do), we reach for almond extract to give us the Almond Joy vibes. It’s a marrying of all of my favorite flavors, really. 

And if you’ve been hanging out here awhile, you know I have a lot of favorite flavors. But THESE, are true queens.

I absolutely love chocolate everything! Check out more chocolate deliciousness such as Chocolate Guinness Cake  (that pairs perfectly with this creamy 5-Minute Chocolate Malt Buttercream), this super simple Chocolate Brownie Cake and this dreamyyyy Chocolate Cake with Marshmallow Frosting!

And if you’re looking for more coconut treats, I have this bright, refreshing Pineapple Coconut Cake.

Chocolate Coconut Bundt Cake

I tested this cake NINE TIMES. You read that right. I wanted to know what extra egg yolks vs sour cream would do. I wanted to pit full-fat coconut milk against sour cream (the star of moist cakes).

In the end, I realized that a combo of sour cream + full-fat coconut milk supplied all of the moisture that I wanted, with the coconut milk reinforcing the overall coconut flavor of the cake.

Needless to say, I’ve eaten a ridicules amount of chocolate coconut cake these past few weeks.

Oh, and Happy Valentine’s Day to you!!! How has it taken me five paragraphs to mention Valentine’s Day when it’s the entire occasion for which this beauty was created?

To Valentine’s Day haters I say this: what’s wrong with a day celebrating love? You don’t have to buy a Hallmark card…but making someone you care about a sweet treat is what life and family and friends are all about. 

OK. Let’s make Chocolate Coconut Cake. Spread some love. Lift people up. Cake helps this. It really does…

Bundt Talk


I can’t recommend Nordic Ware pans enough. Not a sponsored post ;), but I’m extremely loyal for how they evenly conduct heat and consistently reveal a beautiful cake. Plus their designs are gorgeous.

For testing this cake, I used this pan  (isn’t this so pretty?!), this one and this one.

This latter bundt pan is the one I tested in the most. It has a 10-15 cup capacity — use something of this size so that it easily holds the cake batter. The other two bundt pans I tested have a 10-ish cup capacity and one had a touch of overflow.

If you use one in this range, place a baking sheet underneath your cake pan while it bakes to catch any spillage.


Prepping your bundt is a CRUCIAL step in getting a beautiful bundt cake. I have used melted butter, oil and cooking spray and I’m here to tell you that good ol’ cooking spray is the winner both in results and ease of use.

When spraying the pan, do quick, even strokes over the interior of the pan. Make sure the spray doesn’t pool anywhere.

Then, sift unsweetened cocoa powder over the top (it will take about 2 tablespoons). You must sift so you don’t get any clumps in there.

Rotate the pan in your hands to move the powder all over the pan so that the baking surface is covered in a light dusting of the cocoa powder. Dump out any excess.

Now your pan is ready to bake (see picture below, it should look like that). In the words of Ina, how easy was that??

Chocolate Coconut Bundt Ingredients


I used this unsweetened Dutch processed cocoa powder. However, this recipe includes both baking powder and baking soda, so it will work well with any unsweetened cocoa powder that you choose.

I like Duch-processed cocoa for it’s intense chocolate flavor and color. Also, you should really sift your cocoa powder. It often has clumps in it and sifting ensures you get a smooth crumb in your cake.


We layer in the coconut here. First, we use canned, full-fat coconut milk in the batter. It often separates so prior to opening shake it.

If you open it and it’s still separated (solid coconut fat from the liquid), than you’ll need to blitz it in your blender until smooth.

Second, we add shredded sweetened coconut to the cake batter. I use sweetened because it’s so moist and the extra sweetness didn’t negatively impact the final cake.

Lastly, we sprinkle more over the top. I love it when a dessert gives your taste buds visual clues.


I didn’t want to bite into crunchy nuts with this cake. I wanted it to be light, airy, rich and decadent. No crunch welcome.

So to get that Almond Joy vibe, I add some almond extract to the cake and the ganache.

If you’re feeling especially Almond-Joy-ish, you could even toss some sliced almonds over the top of the cake with the shredded coconut.

If you want to go the Mounds route, simply omit the almond extract from the cake and the ganache.

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!


The last crucial step to a beautiful bundt is to follow the below steps in getting your bundt from the oven to the table.

First, as soon as it’s out of the oven set it on a cooling rack and set a timer for 10 minutes.

After 10 minutes, gently use a knife or thin spatula around the edges and inner tube of the bundt to help release it from the sides.

Next, grab your cooling rack, invert it, set it on top of the bundt pan and flip the pan and rack over. Your cake should release perfectly.

If it resists coming out, let it sit right side up for several more minutes and then try again. One last pitch for Nordic Ware, they are non-stick coated which makes releasing the cake even easier (you still need to do the bundt prep even with a nonstick pan). 

Chocolate Coconut Bundt Cake
Chocolate Coconut Bundt Cake
Chocolate Coconut Bundt Cake

Before you get started, take a peek at my Top 10 Cake Tips for perfect cakes, every time!

Let’s get our Chocolate Coconut Cake on, shall we?

Rebecca Firth

Chocolate Coconut Bundt Cake

Moist Chocolate Coconut Bundt Cake

Make your very best bundt cake with a rich, moist chocolate bundt base, the essence of almond extract and finely shredded coconut. To finish we drizzle with a chocolate-almond ganache and more coconut. This cake is all kinds of Almond Joy vibes!! xo
4.91 from 10 reviews
Print Save Rate
Course: Dessert
Cuisine: Chocolate Cake
Keyword: Chocolate, Coconut, Cake, Dessert, Baking, Candy Bar Cake


For the Cake

  • 16 tablespoons (226 g/8 oz/2 sticks) unsalted butter, (room temperature, cut into 16 pieces)
  • 2 cups (384 g) granulated sugar
  • ½ cup (118 ml) full-fat coconut milk, (shaken (see note above))
  • 2/3 cup (160 g) sour cream, ( room temperature)
  • 3 large eggs, (room temperature)
  • 2 teaspoons real vanilla extract
  • 1 teaspoon almond extract
  • 2 cups (272 g) all-purpose flour (how to measure flour)
  • 1 cup (84 g) unsweetened dark Dutch-process cocoa powder, (sifted (see note above))
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 ½ cups (127 g) of sweetened coconut shredded, (break up any large clumps)
  • ½ cup (118 ml) hot, fresh-brewed espresso or strong coffee

For the Chocolate-Almond Ganache

  • 1 cup (200 g/7 oz) dark chocolate, (finely chopped)
  • 1 cup (200 ml/ 7 oz) heavy whipping cream
  • ½ teaspoon almond extract

To Garnish

  • More sweetened coconut flakes and/or toasted almond slices


For the Cake

  • Preheat oven to 350F (177C) and place a rack in the center of the oven.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter and sugar and mix on medium speed until light and fluffy, about 4-5 minutes. With the mixer on low, stream in the coconut milk. Scrape the sides and bottom of the bowl to make sure everything is well blended. Add in the sour cream and mix for 1 minute more until light, fluffy and fabulous. With the mixer on low, add in the eggs, one at a time, making sure that each is well blended before adding in the next. Add in the vanilla and almond extracts and run the machine for 30 seconds more. Take the bowl out of the mixer.*
  • In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Add in the shredded coconut and whisk to blend completely. Fold the flour mixture into the butter mixture in three batches, mixing each until almost (but not quite) blended. Finally, pour in the hot espresso and stir. Scrape the sides and bottom of the bowl to make sure everything is well blended. Stir the batter enough that everything is combined but being cautious not to mix too much as we don’t want a tough cake. Set aside.
  • To prep your 10-15 cup bundt pan spray evenly and lightly with cooking or baking spray. Sift unsweetened cocoa powder over the top and then rotate the pan to coat it evenly. Discard any excess powder. See notes above in the Before We Get Started section for more details. Pour the batter into the bundt pan. Tap the pan on the counter several times to settle the cake batter and release any trapped bubbles. Use a spatula to smooth and even out the top of the cake batter. Bake in the center of the oven for about 45 minutes. Use a toothpick or cake tester to test for doneness. Some moisture and crumbs are fine, but if it’s coated in cake batter, bake it for several minutes more. Another way to test for doneness: press the center part of the cake gently and it should spring back when your finger lifts.
  • Let the cake sit for 10 minutes on a cooling rack. After 10 minutes, gently run a knife or thin spatula along the rim of the pan, as well as the center tube, to release the cake from the pan. Invert the cooling rack over the top of the pan and then flip the whole thing over, so that the cake gently falls onto the cooling rack, right-side up. Let it sit for 1 minute and then slowly lift the pan off of the cake. Let the cake cool completely before coating in ganache. Line a baking sheet with parchment paper and set the cooled cake, still on the rack, on top of the parchment paper.

For the Chocolate-Almond Ganache

  • To make the ganache, add the chocolate, cream and almond extract to a medium, heat-safe bowl set over a medium saucepan of simmering water. Do not let the water boil or touch the bowl. Stir frequently until almost smooth. Take off of the heat and continue stirring for about thirty seconds or until completely smooth. Pour the ganache evenly over the top of the cake, it will be thick. Pick up the baking sheet and tap it several times on the counter to smooth out the chocolate and encourage it to drip down the sides.

To Garnish

  • Sprinkle with any leftover coconut and serve. Always store your beautiful bundt in an air tight container, at room temperature.


*As with all of my recipes, you don’t have to use an electric stand mixer, it just makes things easier. Feel free to use a bowl, spatula and your well-sculpted arms to get the job done.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Recipe Rating


  • Kyra February 22, 2024 at 8:05 AM

    5 stars
    This cake sounds so delicious! Do you think it would be possible to make a layer cake with this recipe?

    • Rebecca Firth February 22, 2024 at 1:51 PM

      Hi Kyra! I haven’t made the cake that way, so I can’t say for sure. My gut says that yes, you could. You’d need to find a frosting for the middle layer…the ganache wouldn’t be enough.

      It could easily be a sheet cake (with few modifications)…if that’s a route you’d consider.

      If you make it another way, let us know how it goes! xo

  • Maura November 21, 2021 at 7:33 AM

    Hi Rebecca,
    This cake looks delicious! I’m planning on making it for Thanksgiving. Was wondering if I could substitute the hot coffee/espresso for espresso powder? And if so how much? Thank you !

    • Rebecca Firth November 21, 2021 at 7:35 AM

      Hi Maura! You could use instant espresso, just make sure the liquid amount is the same as the recipe specifies…does that make sense?

      Please reach out with any more questions!! xo

  • Margret August 3, 2021 at 10:42 PM

    Hello! This cake looks beautiful, but I dont have a Bundt pan. Can i use regular cake pans instead? Thanks so much

    • Rebecca Firth September 11, 2023 at 12:16 PM

      Hi Margret! I have not tested the recipe that way. If I was going to try it, I would use a 9 x 13 baking dish (23 x 33–cm). Good luck! xx

  • Olga January 23, 2021 at 9:08 AM

    Hi Rebecca, I would LOVE to make this cake, but I am not a coconut lover (at all). Could I omit it entirely? Use whole milk instead of coconut milk and not have any shredded coconut inside? Thank you!!

    • Rebecca Firth September 11, 2023 at 12:17 PM

      Hi Olga! I haven’t tested it this way, but I think those substitutions and omissions should work great! xox

  • Cassandra Odessa Leach December 1, 2020 at 7:44 PM

    5 stars
    I forgot the coffee will this ruin the cake? Please help.

    • Rebecca Firth December 1, 2020 at 8:10 PM

      Hi Cassandra!
      Is it already in the oven? The coffee does several things. First, it adds flavor. Second, it provides important moisture to the cake and lastly, the hot liquid blooms the chocolate — giving you the most delicious, rich chocolate flavor. If it’s not in the oven, I would add it now. If it is already baking, let me know how it turns out and just make a mental note to add it next time.

      One last note…it may need less bake time since there is less moisture in there…consider checking it 5 to 10 minutes earlier than the suggested bake time.

      Good luck!!

  • Rita October 9, 2020 at 8:31 PM

    Sweetened or unsweetened coconut milk?

  • Karen September 19, 2020 at 6:52 PM

    Making this tonight for my baby brothers 62nd birthday – been a crazy year for him – this cake is as close as i can come to one he had in Bahamas years ago – thank you for this recipe – can’t to taste it tomorrow!!!

    • Rebecca Firth September 19, 2020 at 6:55 PM

      I hope you all love it!! Happy birthday to him!! xoxo

  • Samar June 21, 2020 at 8:13 AM

    Hi, can I substitute the coconut milk with the same quantity of sour cream instead?

    • Rebecca Firth July 11, 2020 at 2:15 PM

      Hi Samar!
      I haven’t tried that, but it sounds like it could work? If your sour cream is thick I would thin it a bit to get a similar consistency to full-fat coconut milk. Let me know if you bake it this way!!

  • Debi March 21, 2020 at 8:05 PM

    Making this today and will post later on IG. My question to you is what do you use the leftover coconut milk for? I’m unfamiliar with this ingredient and don’t know how to use the remains as I only used 1/2c. Suggestions.
    p.s. my kitchen smells divine

    • Rebecca Firth March 21, 2020 at 8:26 PM

      Hi Debi! I’m so glad your kitchen smells good!!! So, I love to use leftover coconut milk to make curry (veggie curry, chicken curry…so comforting)…you can also sub it in most baking recipes when they ask for whole milk or cream. You can use it to make smoothies, in place of regular milk or nut milk. You can make golden milk (which I’m obsessed with). Do these help? I can’t wait to see the photo — be sure to tag me!! Much love to you!! xoxo

  • Sonali March 18, 2020 at 1:17 AM

    Hello Rebecca
    What a gorgeous pic. I am making this cake this evening and wondering what might be a good substitute for sweetened coconut flakes
    I am not sure we get it here in NZ
    Lots of Cakey love to you and more power to your baking ❤️

    • Rebecca Firth March 18, 2020 at 1:38 AM

      HI Sonali!
      Thank you so much for your sweet words! If you wanted to, you could either omit the coconut or use shredded unsweetened coconut? I think that should work fine. Let me know how it goes — happy baking!! xoxo

  • Linda Nicholls March 11, 2020 at 12:38 AM

    5 stars
    This is a damn fine cake! I made it on the weekend for my husband’s birthday and he absolutely loves it! Chocolate and coconut–two of his favorite things. Thanks for another fantastic recipe!

    • Rebecca Firth March 12, 2020 at 6:02 PM

      Hi Linda!!! I am so happy to hear this!!! I’ve been looking for an excuse to make it again — so yummy. Thank you and happy birthday to your husband!!! xoxo

    • Romy May 4, 2020 at 10:51 PM

      Rebecca, I’m going to make this tomorrow for my birthday.
      I’m GF so will be using a GF flour. Wondering if you had any suggestions?

      • Rebecca Firth May 4, 2020 at 11:20 PM

        Hi! Happy early birthday!!! I haven’t tried it with gf flour…definitely go for a cup-4-cup gf flour. Thomas Keller’s is my favorite and then Bobs and King Arthur. Consider letting the batter site for awhile prior to baking. GF flour has a harder time absorbing moisture, so you’d do well to let it sit for several hours (room temp depending how hot or in the fridge) prior to baking. Please let me know how it goes — I would love to hear!! xoxo

        • Romy May 6, 2020 at 8:25 PM

          5 stars
          I used Bob’s GF baking flour and let it sit about 30 minutes.
          The cake turned out amazing! I served it to my non GF family and they agreed.
          Thanks for the recipe and suggestions.
          Looking forward to making another of your great recipes.

  • Els March 4, 2020 at 7:34 AM

    4 stars
    What a lovely, moist, decadent cake! I made this yesterday for a dinner party and all the guests loved it!
    I did cut back on the sugar, though (I used a total of 280gr instead of 384gr). Perfect balance between chocolate and coconut.

    • Rebecca Firth March 4, 2020 at 2:37 PM

      Hi Els! I’m so glad you liked it!! And thank you for the note regarding the sugar, I love hearing edits!! xox

  • Hanna February 21, 2020 at 12:30 AM

    5 stars
    Baked today. Beautiful recipe. Both flavor and look. Thank you for sharing. It’s going to become one of my favorites.

    • Rebecca Firth March 1, 2020 at 12:18 AM

      Hi Hanna! Thank you so much!! I love hearing this!!! xox

    • Audrey drake September 26, 2020 at 10:28 PM

      I cannot wait to try this beautiful cake .

      • Rebecca Firth September 27, 2020 at 3:16 AM

        I am SO EXCITED for you to try it!! xox

  • Hon February 14, 2020 at 12:39 AM

    This is exactly what I want for Valentines Day.

    • Rebecca Firth February 14, 2020 at 12:41 AM

      Well I think you should have it then!!!! xoxo

  • Hilary February 14, 2020 at 12:20 AM

    5 stars
    My son LOVES coconut so this has his name written all over it! I looks delicious and your photos are BEAUTIFUL!!! (as always) xoxo

    • Rebecca Firth February 14, 2020 at 12:36 AM

      I want him to have some!!!! Thank you so much Hilary!!!!! xoxo

  • Sarah beth February 13, 2020 at 10:55 PM

    I love a mounds bar! This sounds amazing