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Chocolate Coconut Almond Cake

Yields1 ServingPrep Time20 minsCook Time35 minsTotal Time55 mins

Inspired by Almond Joy's, the chocolate coconut almost cake recipe is adapted from Laurie and Amy's Amazing Chocolate Cake from the fabulous blog A Bountiful Kitchen. I live in a dry climate at a high altitude and this cake turns out amazing every time. People always ask if I use the same recipes for cakes as I do for cupcakes and the answer is ABSOLUTELY NOT. Well, most of the time, there are a few exceptions but this is not one of them. Keep the cupcake recipes to cupcakes and the cakes to cakes and you'll bake just fine.

Chocolate Coconut Almond Cake

Wet Ingredients
 1 ¾ cups boiling water
 8 oz semisweet or dark chocolate chips
 ½ cup sour cream
 8 oz unsalted butter, softened (2 sticks)
 1 cup granulated sugar
 ¾ cup brown sugar
 4 eggs
 2 tsp vanilla
Dry ingredients
 1 cup cocoa powder, unsweetened
 2 cups flour
 2 tsp baking powder
 ¼ tsp salt

Preheat oven to 350 degrees


Line two 9 or 8 inch round cake pans with baking parchment. Spray edges with no-stick baking spray.


In a separate bowl pour boiling water over chocolate chips.


Add cocoa powder and mix until smooth.


Set aside to cool.


Cream butter and sugars.


Add eggs one at a time, beating well after each one.


Add dry ingredients and half of the chocolate mixture. Beat until smooth.


Add remaining chocolate mixture and beat on low until mixed.


Pour batter into prepared pans and bake for 30-40 minutes, or until cake tester inserted into the center of the cake comes out clean.


Cool for 10-15 minutes; level with serrated knife and remove from pans.


Wrap in double layer of plastic wrap and freeze.


Fill and stack cakes with icing.