One-Bowl Chocolate Coconut Cake (Super Moist)
This One-Bowl Chocolate Coconut Cake is the recipe every home baker needs at their fingertips. If you’re looking for a coconut-flavored dessert that tastes like you spent hours in the kitchen but actually comes together in minutes with zero fancy equipment, this is it. You just need one bowl and a hand mixer to prepare the batter, and that’s it. The oven will do all the rest of the heavy lifting.
To achieve the ultimate texture for this one-bowl chocolate coconut cake, I’ve swapped traditional butter for olive oil and added a full cup of yogurt to create a sponge so tender it practically melts in your mouth. To make sure the coconut tastes nice and moist in the cake, I soaked it in a small amount of milk. The tropical flair of the soaked shredded coconut, combined with that incredible moisture from the yogurt, keeps the crumb impossibly soft for days.
This cake can be eaten as is but we will Top it with a 2-minute fudgy glaze, which is the perfect balance of rich cocoa and chewy coconut. Best of all, You won’t even need to pull out your stand mixer for this chocolate fudge glaze. Just one bowl, one whisk, and a whole lot of flavor!
Looking for another one-bowl recipe? Check out my Chocolate Fudge Cake Chocolate Fudge Cake – Rich and Decadent . By using sour cream and mayonnaise, it achieves a deep, dense chocolate finish that stays perfect for days.
One-Bowl Chocolate coconut cake (Super Moist)
Ingredients
Method
- Preheat your oven to 180°C.
- Grease an 8×8 inch square baking pan or line it with parchment paper for easy removal.
- Combine 3/4 cup unsweetened shredded coconut with 3-4 tbsp of milk in a small bowl.
- Let sit for 5 minutes to allow the coconut to become soft and juicy.
- In one large bowl, whisk together the yogurt, olive oil, egg, granulated sugar, and vanilla extract.
- Whisk well until the mixture is smooth and the sugar has begun to dissolve.
- Sift the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt directly into the wet ingredients.
- Switch to a spatula and gently fold the dry ingredients into the wet.
- Fold in the hydrated shredded coconut.
- Stop mixing as soon as no streaks of flour remain. Do not overmix, or the cake will be tough.
- Pour the thick batter into your prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately cover the pan with plastic wrap or foil once removed from the oven to lock in the steam and moisture.
- Whisk the icing sugar and sifted cocoa powder in a small bowl.
- Stir in the olive oil for a mirror-like shine.
- Add boiling water, one teaspoon at a time, whisking constantly until the glaze is smooth and pourable.
- Pour the glaze over the cooled cake and sprinkle with extra coconut if desired.
Notes
- The Moisture Lock: Immediately cover the pan with foil or plastic wrap after baking to lock in the steam for a super moist crumb.
- Sifting: Always sift your cocoa powder to ensure the thick batter remains smooth and lump-free.
- Storage: This cake stays fresh at room temperature for up to 3 days if kept in an airtight container.
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