This chocolate coconut Easter cake is simple to make and perfect for the holiday: a tender chocolate sheet cake topped with coconut cream cheese frosting, toasted coconut and Cadbury mini eggs.
It’s a fun-food week here!
This chocolate sheet cake is finished with a whipped coconut cream cheese frosting, crunchy toasted coconut and chocolate eggs with a crisp outer shell. It’s festive, cute and delicious.
Think of it as a bit of a throwback — pile the toasted coconut frosting with crunchy Cadbury mini eggs for the perfect Easter treat. If you prefer, Lindt’s similar mini eggs are a great option and worth grabbing when you can.
Sheet cakes are a favorite at our house. They’re easier than layer cakes, don’t need complicated decorating and feed a crowd with convenient leftovers. For holidays, I love decorating the top with something seasonal. The kids go wild for shredded toasted coconut and mini eggs on top.
This chocolate cake is deep and chocolatey without being overly sweet. It’s tender with a nice crumb. The recipe uses hot coffee to intensify the chocolate flavor without adding a noticeable coffee taste — if you don’t have coffee, hot water works fine.
My cream cheese frosting is a favorite — rich, creamy and still fluffy — and adding coconut makes it irresistible. I’ve used this coconut cream cheese frosting on other cakes as well; the coconut pairs beautifully with tangy cream cheese.
For the topping I toast the shredded coconut so it mimics a nest for the chocolate eggs. Toasted coconut adds great crunch and contrast to the fluffy cake. You can skip toasting or omit the coconut if you prefer — I sometimes leave a portion of the cake coconut-free for family members who don’t like the texture.
What I love most about the toasted coconut is the crunchy texture; it’s an excellent foil to the soft cake.
I enjoy a classic white coconut cake, but this chocolate-and-coconut combination is a favorite for spring — decadent, rich and festive.
Chocolate Coconut Easter Cake
Chocolate Coconut Easter Cake
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Ingredients
Chocolate cake
- 3 cups all-purpose flour
- 2 ½ cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup plain Greek yogurt (or sour cream)
- 1 cup buttermilk
- ¾ cups vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ¼ cups hot coffee or water
Coconut cream cheese frosting
- 2 cups shredded, sweetened coconut
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon coconut extract (optional)
- 1 bag Cadbury mini eggs, for topping
Instructions
Chocolate cake
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Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray.
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In a bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.
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In a large bowl, whisk together the yogurt, buttermilk and vegetable oil. Whisk in the eggs one at a time, then whisk in the vanilla.
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Add half of the dry ingredients to the wet ingredients and whisk until combined. Whisk in the hot coffee or water, then whisk in the remaining dry ingredients until smooth.
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Pour the batter into the prepared pan. Bake 50 to 55 minutes, or until a tester inserted in the center comes out clean. Let the cake cool completely before frosting.
Coconut cream cheese frosting
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Place the shredded coconut in a nonstick skillet over medium-low heat. Stir frequently until the coconut is toasted and golden. Transfer to a plate to cool.
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Beat the cream cheese and butter until smooth. Add the powdered sugar and beat until combined, then beat in the vanilla and optional coconut extract. Frost the cooled cake, sprinkle the toasted coconut on top and press lightly so it adheres. Finish with Cadbury mini eggs.
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Store the cake in the refrigerator because of the cream cheese frosting; chilled slices are delicious.
Notes
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These flavors are everything.