Coconut Crunch-Topped Chocolate Cake

This tender Coconut Crunch-Topped Chocolate Cake is unbelievably delicious. It’s a really good chocolate cake on its own, but the broiled coconut topping puts this over the top. You know our Candied Coconut Sweet Potatoes? This cake is kind of like that, only with chocolate cake instead of sweet potatoes which, in case you were wondering, is always an acceptable option. It has similar vibes to German Chocolate Cake but is truly in a delicious league of its own.

Ingredients Needed

This is just a preview of ingredients and method, keep scrolling for full printable recipe.

For the Cake

• Water
• Butter – Always use real butter if you can!
• Unsweetened cocoa powder
• Granulated sugar
• All-purpose flour – Be sure to measure carefully by spooning flour loosely into your measuring cup and leveling with a knife.
• Baking soda
• Table salt
• Eggs
• Buttermilk – Or sour cream.
• Vanilla extract

For the Coconut Topping

• Butter
• Dark brown sugar
• Flaked coconut
• Chopped pecans
• Vanilla extract
• Whole milk – Or half and half.

How to Make Coconut Crunch-Topped Chocolate Cake

1. You’ll start by heating water, butter, and cocoa powder on the stovetop. This helps the cocoa powder to “bloom,” which equals deeper chocolate flavor in the finished cake. Heat to a boil and remove from heat.
2. In the bowl of a stand mixer, you’ll combine flour, sugar, baking soda and salt. Give it a quick whisk, and then add the eggs, vanilla, and buttermilk (or sour cream) and beat until blended.
3. Add the chocolate mixture, pour into a prepared 9×13 pan, and pop it in the oven.
4. While the cake is baking you’ll mix up the coconut topping. Add the melted butter, brown sugar, coconut, pecans, vanilla, and almond extract. Mix that up and then add milk or half and half, a little at a time, just until everything comes together.
5. When the cake is done baking, turn on the oven broiler and carefully spoon the topping onto the cake. Return the cake to the oven for a couple of minutes, then spread the topping carefully across the cake. Return to the broiler just long enough gor the coconut to start browning. This goes fast, only 60-90 seconds, so make sure you keep an eye on it!
6. Remove the cake from the oven and serve warm with ice cream or sweetened whipped cream.

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Coconut Crunch-Topped Chocolate Cake

5 from 4 votes

This tender chocolate cake is topped with a broiled mix of buttery brown sugar, coconut, and pecans that toasts up to caramelized perfection. It's delicious on its own, or topped with whipped cream or vanilla ice cream.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

ServingsServings18 servings

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Ingredients

Cake

• 1 cup water
• 1 cup 2 sticks butter
• ½ cup unsweetened cocoa
• 2 cups sugar
• 1 ¾ cups flour spooned lightly into measuring cups and leveled with a knife
• 1 teaspoon baking soda
• ½ teaspoon table salt
• 3 eggs
• ¾ cup buttermilk or sour cream
• 1 teaspoon vanilla extract

Broiled Coconut Topping

• ½ cup salted butter (1 stick)
• 1 cup dark brown sugar
• 1 cup flaked coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2-3 tablespoons whole milk or half and half

US Customary – Metric

Instructions

• Preheat oven to 350℉. Grease a 9×13″ pan (and flour it if you like to; I usually don’t) and set it aside.
• In a medium saucepan, combine the water, butter, and cocoa powder. Over medium heat, stir the mixture frequently until it comes to a boil. Boil for 1 minute, then remove from heat.
• In a large bowl (or the bowl of your stand mixer), add the flour, sugar, baking soda, and salt and whisk together to combine. Add the eggs, vanilla, and buttermilk (or sour cream) and beat until blended. Add the cocoa mixture and beat until just combined. Pour into the prepared pan.
• Bake for 25-30 minutes or until a pick inserted into the center comes out clean.
• While the cake is baking, combine the coconut topping ingredients (except the milk or half and half) in a medium bowl. Add a few tablespoons of milk or half and half, enough to help bring everything together.
• When the cake is done baking, remove from the oven and turn on the oven broiler. Carefully drop the coconut topping over the cake and place the cake back in the oven for about 2 minutes. As the topping starts to melt, open the oven and gently spread it out over the cake. Return to oven just long enough for the coconut to start to brown (about 1 minute-90 seconds), but keep a close eye on it because it will burn very quickly. Remove from the oven and serve warm with ice cream. It's also delicious cooled, with or without ice cream or whipped cream.

Notes

• Store cooled cake, tightly covered, at room temperature or in the fridge, and enjoy within 2-3 days for best results.
• Note that the topping will soften a little after being stored, but I actually think the cake is at its best on day 2!

Nutrition

Calories: 410kcal, Carbohydrates: 47g, Protein: 4g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 275mg, Potassium: 148mg, Fiber: 3g, Sugar: 35g, Vitamin A: 535IU, Vitamin C: 0.1mg, Calcium: 43mg, Iron: 1mg

Course: Desserts

Cuisine: Baked Goods

Keyword: Coconut Crunch-Topped Cake

Calories: 410kcal

Cost: $15

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