Recipe for Coconut Flour Chocolate Cake

Since I posted a chart to help you better understand coconut flour, I’ve had a slew of requests for coconut flour recipes. Last week, we gave you a delicious bread recipe. This week, Chris from Mele Cotte is sharing a yummy recipe for coconut flour chocolate cake that you can make with coconut flour!

Coconut Flour Chocolate Cake: Brought to you by Mele Cotte


  • 2 cups coconut flour
  • 1 cup unsweetened cocoa powder
  • 1 ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 tsp. salt
  • 1 cup butter, room temperature
  • 1 ¾ cups sugar
  • 9 eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 ¾ cup half & half (or milk)
  • ¼ cup coconut oil, liquefied and cooled


  • 3 cups heavy or whipping cream
  • ¼ cup confectioners’ sugar
  • 1 tsp. vanilla extract
  • 1-1½ cups shredded coconut (sweetened or unsweetened, according to preference)


1. Preheat oven to 350◦F. Grease two 8-inch or 9-inch round baking pans with butter, or line with parchment paper.

2. In a large bowl, whisk together coconut flour, cocoa powder, baking soda, baking powder, and salt; set aside.

3. Add vanilla into the half & half; set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and sugar for 2 minutes. Add eggs, one at a time; beat high speed for about 3 minutes. Add in the vanilla. Gradually add flour by alternating with milk, beginning and ending with flour. Add oil. Beat batter for about five minutes on high speed. Spoon thick batter into the two prepared cake pans and, with a spatula, smooth the top of each pan. Bake for 30-35 minutes, or until skewer inserted into the center of cake comes out almost clean.

5. Cool on a wire rack for 10 minutes before removing from pans. Once removed from pans, cool completely.

6. Once the cake is cooled, make the cream filling. In a chilled bowl of an electric mixer fitted with the whisk attachment, whisk cream on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually add sugar. Continue to whisk until soft peaks form.

7. Add vanilla. Continue to whisk until smooth and stiff peaks form.

8. To assemble: Place one layer (flat side down) on a cake plate. Add about 2 cups of the whipped cream on the cake layer and evenly sprinkle with coconut. Carefully top with second layer of cake on the filling, flat side down. (If preferred, spread cream on the sides of the cake as well. Top with the remaining cream (use less if preferred). Evenly sprinkle with coconut.

We’d like to thank Chris from Mele Cotte for sharing this yummy recipe and photo with us. For more delicious photos of this cake, visit

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  • Reply
    August 31, 2012 at 2:45 pm

    This looks so great! I am hesitant to try only because I’ve found in the past that using coconut flour can render a dry crumb. I’m sure that the key is in the ratio of flour/fat/liquid. Any thoughts on this?

    • Reply
      August 31, 2012 at 4:50 pm

      The important thing to remember is that coconut flour needs a good binding agent. Eggs are used for this very purpose. A good rule of thumb is to use 1 egg per ounce of flour. As long as flour is bound well, it shouldn’t be too dry. However, baking gluten-free or with flours such as coconut flour always takes trial and error. 🙁 Check out this chart I did on coconut flour. Hopefully it will help you! Good luck!

  • Reply
    April 11, 2015 at 8:23 am

    Do you think this would work well for cupcakes?

    Thank you! This looks so yummy!

    • Reply
      Kassi Whale
      April 13, 2015 at 4:21 pm

      Yes! It would work great with cupcakes!

  • Reply
    October 25, 2015 at 4:56 pm

    I made this for a family get together today and it was soooo good. Very moist and didn’t taste like a normal GF recipe. Often GF stuff just doesn’t taste good but this was great!!!!!! Will be saving it and making it and gain for sure!

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