Chocolate Coconut Easter Cake.

This chocolate coconut easter cake is easy and fun for the holiday! Tender chocolate sheet cake topped with coconut cream cheese frosting, toasted coconut and cadbury mini eggs!

It’s a fun food week over here! 

This chocolate sheet cake is topped with a whipped coconut cream cheese frosting, crunchy toasted coconut and chocolate eggs with a crisp outer shell. So fun, so cute and super delicious! 

This feels like a throwback to 2013 in a way! Put the crunchy cadbury eggs on top of toasted coconut frosting for the perfect little easter treat. And I love it. 

Oh and P.S. while we’re at it, the lindt version of the cadbury eggs are even better. Trust me! Grab them this week or next year and you will not regret it. 

We love making sheet cakes in our house. They are so much easier than a layer cake and do not require fancy frosting. Everyone can enjoy them and you have lots of leftovers to share. And then when it’s a holiday, you can decorate the top of said sheet cake with something festive!

The kids are obsessed with the coconut and mini eggs on top of the cake.

I really love this chocolate cake recipe. It’s deep and chocolatey without being overly sweet. And it’s very tender and has a great crumb too. The cake calls for hot coffee which intensifies the chocolate flavor – I promise that it doesn’t add coffee flavor.

If you’re not a coffee drinker and don’t have it in your house, you can use hot water instead. 

I don’t even think I have to say much about the frosting! My cream cheese frosting is a huge obsession and paired with coconut? Ummm yes please. 

I’ve made a coconut version many times – just actually a few weeks ago when I shared my orange cake! It’s so rich and creamy but still fluffy. The coconut is so perfect with the tangy cream cheese.

For the topping, I did the toasted coconut to mimic a nest for the chocolate eggs. The kids loved this and also – toasted coconut is delish. You can always leave it off or not toast it. Totally up to you! Eddie does not love coconut texture (he does like the flavor though!) so I’ve even made this combo for him without the coconut on top.

Or I leave a third of the cake coconut-free for him. Compromise!! 

What I love most about the toasted coconut? Crunchy, crisp texture. Against the fluffy cake, it’s amazing.

I love a white coconut cake, but I really love this twist on chocolate and coconut too. It’s super fun for spring, decadent and rich all at the same time!

Chocolate Coconut Easter Cake

Chocolate Coconut Easter Cake

Yield: 12 people

Prep Time: 30 minutes mins

Cook Time: 50 minutes mins

Cooling Time: 1 hour hr

Total Time: 2 hours hrs 20 minutes mins

This chocolate coconut easter cake is easy and fun for the holiday! Tender chocolate sheet cake topped with coconut cream cheese frosting, toasted coconut and cadbury mini eggs!

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5 from 8 votes

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Ingredients

chocolate cake

• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 1/2 cup 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

• Preheat the oven to 350 degrees F. Spray a 9x13 inch baking pan with nonstick baking spray.
• In a bowl, whisk together the flour, sugar, cocoa, baking powder, soda and salt.
• In a large bowl, whisk together the yogurt, buttermilk and vegetable oil. Whisk in each egg 1 at a time. Whisk in the vanilla extract.
• Add half of the dry ingredients to the wet ingredients and whisk until combined. Whisk in the hot coffee. Whisk in the remaining dry ingredients.
• Pour the batter in the 9x13 dish. Bake for 50 to 55 minutes, or until set and a tested inserted in the center comes out clean. Let the cake cool completely before frosting.

coconut cream cheese frosting

• Place the coconut in a nonstick skillet over medium-low heat. Cook, stirring often, until the coconut is toasted and golden brown. Set aside.
• Beat the cream cheese and butter together until creamy. Beat in the sugar until combined. Beat in the vanilla extract and coconut extract. Frost the cooled cake! Sprinkle on the toasted and press so it gently adheres to the frosting. Top the cake with the cadbury mini eggs.
• I like to keep the cake in the fridge because of the cream cheese frosting, plus we love cold cake.

Notes

cake slightly adapted from preppy kitchen

Course: Dessert

Cuisine: American

Author: How Sweet Eats

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