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Chocolate coconut cake with coconut, cocoa, and strawberries.

One-Bowl Chocolate coconut cake (Super Moist)

This one-bowl chocolate coconut cake recipe is a game changer for home bakers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dry Ingredients:
  • 1 ¼ cups All-Purpose Flour
  • ¼ cup Unsweetened Cocoa Powder
  • 1 cup Granulated Sugar
  • 1 ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
Wet Ingredients:
  • 1 cup Yogurt
  • 1/3 cup Olive Oil
  • 1 Large Egg
  • 1 tsp Vanilla Extract
The Mix-In:
  • 3/4 cup Unsweetened Shredded Coconut Soaked in 3 tbsp Milk for 5 mins.

Method
 

Prep and Preheat
  1. Preheat your oven to 180°C.
  2. Grease an 8x8 inch square baking pan or line it with parchment paper for easy removal.
Hydrate the Coconut
  1. Combine 3/4 cup unsweetened shredded coconut with 3-4 tbsp of milk in a small bowl.
  2. Let sit for 5 minutes to allow the coconut to become soft and juicy.
Whisk the Wet Ingredients
  1. In one large bowl, whisk together the yogurt, olive oil, egg, granulated sugar, and vanilla extract.
  2. Whisk well until the mixture is smooth and the sugar has begun to dissolve.
Incorporate the Dry Ingredients
  1. Sift the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt directly into the wet ingredients.
    Mixing cocoa powder into the cake batter.
  2. Switch to a spatula and gently fold the dry ingredients into the wet.
  3. Fold in the hydrated shredded coconut.
  4. Stop mixing as soon as no streaks of flour remain. Do not overmix, or the cake will be tough.
Bake and Lock in Moisture
  1. Pour the thick batter into your prepared pan and smooth the top.
  2. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
    Square chocolate cake in a baking pan.
  3. Immediately cover the pan with plastic wrap or foil once removed from the oven to lock in the steam and moisture.
Prepare the Glossy Fudge Glaze
  1. Whisk the icing sugar and sifted cocoa powder in a small bowl.
  2. Stir in the olive oil for a mirror-like shine.
  3. Add boiling water, one teaspoon at a time, whisking constantly until the glaze is smooth and pourable.
    chocolate coconut cake slice with dark frosting.
  4. 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.