ULTIMATE CHOCOLATE COCONUT CAKE (DESSERTHAVEN)

March 18, 2026 by admin

Pro Tips: Measure flour correctly by spooning into the cup and leveling off. Don’t skip the hot water – the thin batter creates incredible moisture. Use room temperature eggs and butter. Toast the coconut for extra flavor by baking at 325°F for 5-7 minutes. The crumb coat makes the final frosting smooth and professional.
Storage: Keep at room temperature for up to 24 hours, then refrigerate for 4-5 days in an airtight container. Serve at room temperature for best texture.
Variations: Try chocolate coconut almond (add almond extract), mint chocolate coconut (use peppermint extract), or add raspberry jam between layers. Can be made gluten-free with 1:1 baking blend.

Nutrition

Calories: 685kcalCarbohydrates: 92gProtein: 4gFat: 35gFiber: 2gSugar: 78g

How to Make Powdered Sugar

Learn how to make powdered sugar at home! Also known as confectioner’s sugar, it’s the secret to making gooey brownies, luscious frosting, and more.

To make powdered sugar at home, you’ll need two ingredients:

Granulated sugar and cornstarch. Use 1 tablespoon cornstarch for every cup of sugar. My recipe below calls for 2 cups sugar, but feel free to scale it up or down depending on the size of your blender and the quantity of powdered sugar you need. Expect the amount of sugar you start with to double. For example, if you start with 2 cups granulated sugar, you’ll end up with 4 cups confectioner’s sugar.

Add the granulated sugar and cornstarch to a powerful blender or food processor, and blend for 30 seconds, until the sugar is white and fluffy.

Use it right away, or store it in an airtight container at room temperature for later use. If it’s lumpy, be sure to sift it before you use it. That’s it!