Easy Coconut Cake Recipe! Soft and Moist! Recipe in 5 minutes! Bounty-Style Flavour! 🥥🍫

September 28, 2026 5 products
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Soft Coconut Chocolate Cake that melts in your mouth! 🥥🍫

This easy coconut cake recipe is soft, buttery and full of coconut flavor, then topped with a rich chocolate ganache that soaks slightly into the warm cake.

If you love the combination of coconut and chocolate, this cake has a delicious Bounty-style flavor while still being soft, simple and homemade.

It’s perfect for dessert, afternoon tea, coffee time or whenever you want an easy coconut chocolate cake.

🥥🍫

🥥 Coconut Cake with Chocolate Ganache

Ingredients

For the Coconut Cake

Desiccated coconut – 50g (½ cup)
Eggs – 3
Plain flour – 200g (1⅓ cups)
Baking powder – 1 teaspoon
Salted butter – 150g (⅔ cup), softened
Sugar – 175g (¾ cup + 2 tablespoons)
Coconut milk or coconut cream – 60ml (¼ cup)
Vanilla extract – 1 teaspoon

I use salted butter. If using unsalted butter, simply add a small pinch of salt.

For an Egg-Free Version
Natural yogurt – 120g, in place of the eggs


For the Chocolate Ganache

Chocolate – 150g
Heavy cream – 80ml (⅓ cup)

Equipment

Measuring cup size: 240ml
Baking pan: 20×20cm (8×8 inches)

Bake in a preheated oven at 170°C (350°F) for approximately 30–35 minutes.


Method

Make the Coconut Cake

Add the softened butter, sugar and vanilla extract to a large mixing bowl.
Whisk for about 2–3 minutes, until light and creamy, scraping down the sides of the bowl as needed.
Add the eggs and whisk for another 2 minutes, until well combined.
For an egg-free version, replace the eggs with 120g natural yogurt.
Sift in plain flour and baking powder.
Add the desiccated coconut.

Gently fold everything together until partially combined.
Pour in the coconut milk or coconut cream.
You can substitute regular milk if preferred.
Gently mix again until the batter is smooth and evenly combined. Avoid overmixing.

Pour the batter into a 20×20cm (8×8 inch) baking pan and spread it evenly.

Bake in a preheated oven at 170°C (350°F) for approximately 30–35 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.


Make the Chocolate Ganache

While the cake is baking, prepare the ganache.
Place the chopped chocolate in a heatproof bowl.
Heat the heavy cream until hot, but not boiling.
Pour the hot cream over the chocolate.
Let it sit for about 1 minute, then stir until completely smooth and glossy.
Set aside briefly.

Finish the Cake

Once the cake is baked, remove it from the oven.
While the cake is still warm, gently poke holes all over the surface using a skewer.
Pour the chocolate ganache over the warm cake.
Spread it evenly across the top, allowing some of the ganache to soak into the holes.

Let the cake sit for at least 15 minutes, or a little longer if you prefer the ganache to set more firmly.
Serve warm for a softer, gooier texture, or allow it to cool completely before slicing.
Enjoy your soft Coconut Cake with rich Chocolate Ganache! 🥥🍫🍰


📦 Shelf Life
Because the cake is topped with a ganache made from heavy cream, I will store it refrigerated once it has cooled.
Refrigerator

Keep in an airtight container for around 3–4 days.
For the softest texture, take individual slices out about 20–30 minutes before serving.

Room temperature
It can sit out for about 2–3 hours before serving.

Freezer
For best quality, freeze well-wrapped slices for about 1–2 months.
If freezing specifically for storage, ideally freeze the cake before adding the ganache, then add fresh ganache after thawing. However, fully finished slices can also be frozen.

🥥 🍫 🥥 🍫 🥥 🍫 🥥 🍫 🥥 🍫 🥥 🍫 🥥 🍫 🥥 🍫

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