Moist Chocolate Cake with Coconut Cream Cheese Frosting

Is it just me, or has this week been the longest week in EXISTENCE? Maybe it's because being back at school I need to stay up super late making lesson plans/reading textbooks/doing copious amounts of homework, then wake up super early to make it to UBC on time.

Ah yes, back to school. It feels like I've never left.

Now I need to de-stress. It feels like forever since I made a cake. I mean, the last cake I made was a giant reeses peanut butter cup cake back in September, but that cake was just a novelty cake, so I'm not sure if I can count that.

So this Moist Chocolate Cake with Coconut Cream Cheese Frosting was a long time coming.

A couple of days ago, I stumbled upon this confession about someone who owns a cake business, charging hundreds for wedding cakes when she makes them using $1 boxed cake mix from Walmart. This confession made me want to make both a cake using cake mix and a cake from scratch, and compare them.

But when I actually went to the supermarket, looking at the cake mix just made me sad. I was going to buy it.. I really was, but my arms just didn't want to reach out and take it. I'll try some other time. Or better yet, get someone to buy it for me. Then there's no backing out.

But I at least made a cake from scratch, and I will tell you now, it was one of the best cakes I have ever made. So moist and chocolatey, it's hard to go wrong.

And since there's some coffee in it, it's totally okay for you to have a slice for breakfast. I can attest, it's delicious at any time of the day.

Moist Chocolate Cake with Coconut Cream Cheese Frosting Ingredients

It looks like a lot, but it's mainly pantry essentials. All you need is:

• milk
• vinegar
• all purpose flour
• white sugar
• cocoa powder
• baking soda
• baking powder
• salt
• eggs
• strong brewed coffee
• oil
• vanilla extract
• cream cheese
• butter
• powdered sugar
• shredded coconut
• brandy extract (optional)

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If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Moist Chocolate Cake with Coconut Cream Cheese Frosting

This moist chocolate cake with coconut cream cheese frosting is so moist and fudgy, you will not want another chocolate cake recipe!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Author: Cathleen Childs

Ingredients

Cake

• ▢ 1 cup milk
• ▢ 1 teaspoon white vinegar
• ▢ 1 ¾ cup all-purpose flour
• ▢ 2 cups granulated sugar
• ▢ ¾ cup cocoa powder
• ▢ 2 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon salt
• ▢ 2 large eggs
• ▢ 1 cup strong brewed coffee
• ▢ ½ cup oil
• ▢ 1 teaspoon vanilla extract

Frosting

• ▢ 4 oz cream cheese, softened
• ▢ ½ cup butter, softened
• ▢ 3 ¾ cups powdered sugar
• ▢ ½ teaspoon vanilla extract
• ▢ ¼ teaspoon brandy extract (optional)
• ▢ ½ cup shredded coconut

Instructions

• In a small bowl, combine the milk and vinegar and set aside for around 5 minutes to “sour”.
• Preheat the oven to 350˚F. Lightly spray a 9x13 inch cake pan and set aside
• Cake: In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
• Add in the eggs, coffee, oil, vanilla and the milk mixture, and beat in until the mixture is fully combined. Pour into the prepared pan.
• Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
• Frosting: In a medium bowl, cream together the butter and cream cheese. Slowly add in the icing sugar until fully incorporated, then blend in the randy extract. Fold in the coconut.
• Spread the frosting over the cake .

Notes

I use avocado oil in this recipe, but any neutral oil works well.

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