• Carly Zimmaro

Deadliest Chocolate Coconut Cake

Cake cake cake cake cake cake cake cake cake cake cake cake cake cake cake.

Nothin ends the week as sweet as this chocolate cake.

It's super duper chocolately.

It's not like I used 12 different kinds of chocolate. I chose two kinds and I made sure they were on the better side of quality and made them stand out...keep reading and i'll give you a lil secret.

It's just somethin about those one layered cakes.

Don't get me wrong - i'm a die hard fan of the 3 layer...5 layer, 6 layer....9, 10..... cakes.... but nothin is just - more to the point, than a sheet cake.

I know you see that coconut - that is extremely optional. Coconut is one of my weaknesses and I had yet to throw it in something i've made for my blog, and chocolate and coconut??

YES. to the PLEH.

But...what really makes chocolate taste more like chocolate...if that even makes sense, is.....

coffffay. Yep Coffee. You probably already knew this. I've seen some recipes call for hot water which also is another way to do this but I think coffee beats all.

It really does help with richness in this cake. And the cake didn't taste like coffee.

Funny how that works eh?

So - enjoy this deadly cake! Just in time for Halloweeeeeen.



no one will know....


Deadliest Chocolate Coconut Cake

yield: 1 sheet cake (9x13)

prep time: 10 minutes

cook time: 15-20 minutes



  • 1 c sugar

  • 2 c flour

  • 1 ½ tsp baking powder

  • 1 ½ tsp baking soda

  • ½ tsp kosher salt

  • ½ c dark cocoa powder (Hershey’s)

  • 2 eggs - room temp

  • ¼ c sour cream - room temp

  • ¾ c dark chocolate chips melted - slightly cooled

  • 1 Tbs vanilla

  • ¾ stick of unsalted butter melted – mixed with 1 serving of instant coffee granules (I used Colombian) - slightly cooled

  • ¾ c half and half - room temp

  • 1 c shredded sweetened coconut

Chocolate Ganache:

  • ¾ c dark chocolate chips

  • ¼ cup half and half

  • Shredded coconut


  1. Preheat oven to 350 degrees

  2. In a large bowl, combine the sugar, flour baking powder, baking soda, salt and cocoa powder.

  3. On medium speed with a hand blender or with a stand mixer...add in the eggs and sour cream. Turn off the mixer.

  4. Add in the melted dark chocolate - make sure this has cooled or it will cook the eggs slightly, the vanilla, and the butter coffee mixture that's also slightly cooled.

  5. Mix until batter is thick and well combined.

  6. Add in the coconut and slowly drizzle in the half and half, on low speed, until the batter begins to loosen and become "cake-like" batter.

  7. In a greased 9x13 baking pan dump in your batter and bake until toothpick comes out clean.

  8. When cake is done - let cool completely.

  9. For the ganache, microwave the dark chocolate chips and half and half for 1 minute.

  10. Sprinkle more shredded coconut over the cooled cake and then pour the ganache ontop, all overrrrrrrrr

  11. ENJOY!!!!

a glass of wine sounds good right about now.....