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Coconut-Mint Chocolate Cake

Total Time

Prep: 35 min. Bake: 20 min. + cooling


6 servings

You can’t go wrong with this one-of-a-kind chocolate cake from Jess Apfe of Berkeley, California. The moist cake, creamy mint filling and luscious frosting are sure to win nods of approval.


  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup brewed coffee
  • 3 ounces cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1/3 cup heavy whipping cream
  • 1 tablespoon plus 1-1/2 teaspoons sweetened shredded coconut
  • 1/8 teaspoon mint extract
  • 1 drop green food coloring, optional
  • 1/4 cup butter, softened
  • 1-1/4 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 2 tablespoons heavy whipping cream
  • 1 ounce unsweetened chocolate, melted and cooled
  • 1/4 teaspoon mint extract
  • 2 tablespoons sweetened shredded coconut, toasted


  1. In a small bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and baking soda; add to egg mixture alternately with coffee, beating just until combined.
  2. Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For filling, in a small bowl, beat cream cheese and confectioners' sugar until fluffy. Beat in cream until stiff peaks form. Fold in the coconut, extract and food coloring if desired. Spread between cake layers.
  4. For frosting, in a small bowl, beat the butter, confectioners' sugar and cocoa until fluffy. Add the cream, chocolate and extract; beat until smooth. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

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