Chocolate Cake with Coconut Cream and Marshmallow Buttercream Frosting

Chocolate cake with coconut cream filling, marshmallow buttercream frosting and toasted coconut is the perfect cake recipe for birthdays, holidays, parties and more! This 3-layer cake is packed with flavor and irresistible!

Chocolate Cake with Coconut Cream Filling and Marshmallow Buttercream Frosting - the perfect cake recipe for birthdays, holidays, parties and more!

I think I’ve probably made two dozen cakes since the beginning of this year. I’ve officially been designated as the go-to cake baker by some people so my calendar is always full of special requests. With plenty of requests for cakes, I have a lot of time to test recipes and hear feedback from everyone. Out of all of the cakes I recently made, this chocolate cake with coconut cream and marshmallow buttercream frosting received raved reviews. It is also my absolute favorite cake that I have ever made. Since I made this cake for the first time, I’ve had four different requests to make it again. In fact, I already have two orders of this cake for a birthday and Easter.

Chocolate Cake with Coconut Cream Filling and Marshmallow Buttercream Frosting - the perfect cake recipe for birthdays, holidays, parties and more!

Chocolate cake with coconut cream filling, marshmallow buttercream frosting and toasted coconut combines some of my favorite flavors into one impressive cake. This is the cake you need to make for Easter, birthdays, bridal showers and everything in between. It is a 3 layer cake packed with flavor.

Some cakes are complicated and require multiple steps with detailed instructions. For a homemade cake, this one is pretty simple. With three layers, it is full of chocolate, coconut and marshmallow flavor. I use one of my favorite recipes for the cake layer. The filling is a thick creamy consistency. It complements the chocolate cake and whipped buttercream frosting perfectly.

Chocolate Cake with Coconut Cream Filling and Marshmallow Buttercream Frosting - the perfect cake recipe for birthdays, holidays, parties and more! Chocolate Cake with Coconut Cream Filling and Marshmallow Buttercream Frosting - the perfect cake recipe for birthdays, holidays, parties and more!I highly recommend investing in a rotating cake stand. I’ve been using this Ateco one for the past year or so and it makes decorating cakes so much easier. I also purchased some plastic disposable cake trays. They are recyclable and I actually reuse them often. They are perfect for transporting cakes or giving away to friends and family too. I find that they are more sturdy than a cardboard cake box and because they are reusable I don’t have to buy as many.

Yields one 8-inch 3-layer cake

Chocolate Cake with Coconut Cream and Marshmallow Buttercream Frosting
Save Recipe


    For the cake:
  • 1¾ cups plus 2 tablespoons all-purpose flour
  • 1½ cups unsweetened cocoa powder, plus more for dusting the pans
  • 1 tablespoon instant espresso or coffee powder*
  • 1½ cups boiling water
  • ¾ cup sour cream
  • 1 tablespoon vanilla extract
  • 1½ cups (3 sticks) unsalted butter, at room temperature
  • 2½ cups plus 2 tablespoons sugar
  • 3 large eggs, at room temperature
  • 1¼ teaspoon baking soda
  • ¾ teaspoon salt
  • For the filling:
  • 1 (5.4 ounce) can coconut cream (about 2/3 cup)**
  • 4 ounces cream cheese, softened
  • 1 3/4 cups confectioners’ sugar, sifted
  • 1 cup shredded coconut
  • For the frosting:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 cups confectioners’ sugar, sifted
  • 1 (7 ounce) jar Marshmallow fluff
  • 2 tablespoons heavy cream
  • 1/8 teaspoon salt
  • 2 cups shredded coconut, lightly toasted


  1. To make the cake, preheat the oven to 350 degrees F. Cut out 3 8-inch round pieces of parchment paper and place them in the bottom of 3 8-inch round cake pans. Butter the sides of the pans and dust with cocoa powder, shaking out the excess.
  2. In a medium bowl, combine the cocoa powder, espresso powder, and boiling water. Whisk until smooth; set aside to cool for 2 minutes. When cooled down, whisk in the sour cream and vanilla; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Gradually blend in the sugar and whip on medium-high speed until light and fluffy, about 3 minutes more. Blend in the eggs one at a time. In another medium bowl, combine the flour, baking soda, and salt; whisk to blend.
  4. With the mixer on low speed, add the dry ingredients in three additions alternating with the sour cream mixture, beating each addition just until incorporated. Divide the batter evenly between the prepared pans. Bake the cake layers for 30 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through to ensure even baking. Transfer to a wire rack and let cool in the pans at least 30 minutes before inverting onto the rack to cool completely.
  5. To make the filling, using a spoon, carefully scoop out the thick layer of coconut cream from the can. (You will not need any of the coconut water that has settled to the bottom of the can.) Add the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed for 1 minute. Add the cream cheese and confectioners’ sugar and mix well on high speed until combined, about 1 to 2 minutes. Slowly fold in the shredded coconut.
  6. To make the buttercream frosting, add butter to the clean bowl of a stand mixer fitted with the paddle attachment. Add the confectioners’ sugar and mix until light and fluffy, about 4 minutes. Add marshmallow fluff, heavy cream and salt; beat for an additional minute.
  7. To assemble the cake, place one of the cake layers on a cake board or serving platter. Spread half of the coconut cream filling over the top of the cake. Top with a second layer and the remaining filling. Place the final cake layer on top. Frost the top and sides of the cake with the frosting. Coat the frosting with the toasted coconut flakes. Refrigerate the cake until just before serving.


*You can omit the instant espresso or coffee powder, but I highly recommend it because it enhances the flavor of the chocolate. **Refrigerating the coconut cream beforehand will help the filling to thicken. If the filling is too runny, refrigerate until it firms up enough to spread it.

Source: cake from Baking Illustrated, filling and frosting from Spoonful of Flavor

Chocolate Cake with Coconut Cream Filling and Marshmallow Buttercream Frosting - the perfect cake recipe for birthdays, holidays, parties and more!

This post contains affiliate links.


  1. Meghan @ Cake 'n Knife

    I have a serious girl crush on you now! This cake looks SO good – I am swooning… 😉

  2. Lisa @ Healthy Nibbles & Bits

    Ashley, this cake is SUCH a thing of beauty! I am drooling over here, girl! I’ve been meaning to whip up a cake here, and this has definitely inspired me! I need to check out that cake stand, too!

  3. Melanie @ Carmel Moments

    That is a stellar cake Ashley! It combines 2 of my favorite loves.
    Have a great day!

  4. Julie @ Julie's Eats & Treats

    Oh my! I can see why this one got rave reviews! I how do you find time to make people cakes you crazy lady?!

  5. Alice @ Hip Foodie Mom

    Ashley, so many pretty cakes today!!! I LOVE this!!! perfect for Easter and birthdays, just like you said. . I love the Coconut Cream and Marshmallow Buttercream Frosting!!!! yummmmmm!!

  6. Annie @ Annie's Noms

    Oh wow, this is stunning!! I really need to experiment with coconut more, I’ve had it a handful of times, but this looks incredible – I need to try it with a fudgy chocolate cake!

  7. Kelly

    This cake is stunning, Ashley! I can totally see why you get so many requests. I am loving all the coconut on here! So delish <3!

  8. Gayle @ Pumpkin 'N Spice

    What a gorgeous cake, Ashley! I love the coconut and marshmallow frosting in here. Sounds delicious!

  9. Liz @ Floating Kitchen

    JUST STOP IT WITH THIS CAKE. I can’t even handle it. I’m actually on an airplane right now (technology is so amazing!) and I just want a slice so bad!

  10. Cyndi @ My Kitchen Craze

    Ashley, this is one gorgeous cake. Almost to pretty to eat. I did say almost right? I would love a slice right now with some coffee!! Need to make this asap! Pinned! 😉

  11. Cathy

    My hubby loves Mounds bars and this cake is like the candy bar come to life! So So yummy! I would love for you to share this over at my new link party Making Memories Mondays going on now!

  12. Cathy Kennedy

    Who was it said they had a crush on you? lol Oh well…I can certainly understand how she’s swooning over you with you dangling chocolate cake in front of our eyes this morning. This looks fabulous! I definitely saved your recipe to try sometime later (I’d rather have it sooner, but I’m dieting). Nice to meet you through Inspire Me Monday. Have a tastetastic day!

  13. Mariah @ Mariah's Pleasing Plates

    Is this cake real life?!? Ashley this is amazing!!! I want 10 pieces of this cake asap!

  14. Jennie @ Little Girl Designs

    Wow, this cake is so gorgeous! Coconut + chocolate? How perfect is that?! Pinning this to my dessert board! 🙂

  15. Allie

    This looks delicious and perfect for Easter! Thanks for sharing!

  16. Kim @ The Baking ChocolaTess

    Ooooh Snap! This cake looks so beautiful and I just wanna dive in. Absolutely Droolin’ here! Thanks so much for sharing. Visiting from Lou Lou Girls Fab Party.

  17. Christine

    This cake looks ridiculously amazing!

  18. Kyla @HouseOfHipsters

    This almost looks too pretty to eat…but I’d eat it anyway because it sounds even more delicious! Thanks for sharing on Found & Foraged!

  19. The Happy Creations

    Looks stunning, sounds delicious!!! I love the idea of chocolate combined with coconut and marshmallows!! Thanks for sharing with Turn It Up Tuesday!! It is going to be featured!!

  20. Pingback: Inspiration Monday Linky Party - your homebased mom

  21. Katherines Corner

    beautiful and I am sure it is delicious too! Thank you for sharing at the Thursday Favorite Things blog hop. xo

  22. Pingback: Inspiration Monday Party - What Meegan Makes

  23. Carrie @ Curly Crafty Mom

    This cake would not last long at our house, it looks SO delicious and such a perfect cake for the Spring!

  24. Linda

    Where do you get SHREDDED coconut? I can’t find it anymore and it’s so much prettier than the angel flaked.

  25. Pingback: Turn It Up Tuesday - Does Your Sister Have Normal Hair?

  26. Lou Lou Girls

    This looks so incredible! Loving it! Pinned and tweeted. Thanks for being a part of our party. I hope to see you tonight at 7. Lou Lou Girls

  27. Pingback: Turn It Up Tuesdays 80! - This Momma's Ramblings

  28. Pingback: Turn It Up Tuesday: Easter Edition

  29. Pingback: Turn It Up Tuesday #80 - Giveaways 4 MomGiveaways 4 Mom

  30. Pingback: Celebrate With Us At Turn It Up Tuesday! - MrsTeeLoveLifeLaughter

  31. Pingback: Link up with us on Turn It Up Tuesday! - My Silly Little Gang

  32. Pingback: Turn It Up Tuesday #80 | Blogghetti

  33. Pingback: Bacon Pizza and Something for Your Listening Pleasure with Turn it Up Tuesday {79} - April Noelle

  34. Pingback: Turn It Up Tuesday - #80 - Baby Doodah!

  35. Pingback: Turn it Up Tuesday Link Up Party #80: Co-Host | Mum-bo-Jumbo

  36. Pingback: Turn It Up Tuesday 80 - Afro-Chic Mompreneur

  37. Pingback: Turn It Up Tuesday Is Here ~ Easter Edition | Keystrokes By Kimberly

  38. Pingback: Create and Share DIY and Recipe Party {49} - Delightful E Made

  39. Cydnee/Tampa Cake Girl

    This Cake Girl has nothing but admiration and love for your beautiful Chocolate Cake with Coconut Cream and Marshmallow Buttercream. Love it! Thank you for joining us at #purebloglove. We enjoy having you every Thursday night at 8 PM, EST through Sunday night. ~Cydnee

  40. Theresa @DearCreatives

    Your cake looks stunning. Thanks for sharing at the Inspiration Spotlight party. Pinned & shared. Hope to see you again soon & have a Happy Easter!

  41. Pingback: Friday Flash Blog No 112 {Plus Features}

  42. Pingback: Best Ever Coconut Cream Pie Cupcakes

  43. Pingback: Key Lime Coconut Cupcakes - Life Love and Sugar

  44. Pingback: Inspiration Monday Party - Redhead Can Decorate

  45. Pingback: Coconut Cupcakes with Key Lime Buttercream - Spoonful of Flavor

  46. Pingback: 40 Must Try Epic Birthday Cakes

  47. Pingback: 17 Reasons Not To Despair | Woman Blog | Fashion | Make up | Health | Fitness

  48. Pingback: 17 Chocolate Cakes That Will Bring You Pure, Unadulterated Joy | SaltyPepper

  49. Pingback: 17 Chocolate Cakes That Will Bring You Pure, Unadulterated Joy | PintVerse

  50. Pingback: 17 Chocolate Cakes That Will Bring You Pure, Unadulterated Joy | Synd Feed

  51. Pingback:

  52. Georgie

    In my country, marshmallow fluff is imopssible to find. Is there anything I could replace it with? I would love to bake this cake for my boyfriend’s birthday.

  53. Pingback: 17 Reasons Not To Despair « GOBTUBE.COM

  54. Sarah

    This recipe seems amazing and I’ve tried it TWICE except each time I start adding the dry ingredients and sour cream mixture my batter breaks. It’s very frustrating.

    • Ashley

      Hi, Sarah! I am sorry to hear, that is really frustrating. Let me help troubleshoot. Are you using ingredients at room temperature, regular sour cream (as opposed to light) and are you alternating between flour and wet ingredients on low speed as specified in the instructions? The batter should smooth out once everything is added.

  55. vivarais jene

    OMG i love this cake!! i have made it so many times i have even made cupcake versions and they are so good! Also i made this cake for my mums birthday but i changed it up a little, i added raspberry’s into the cake and when i had applied the dark chocolate butter cream on top i put raspberry’s and blueberry’s all over the top and then sprinkled some coconut over it as well. It tasted so good!!!

  56. Quin

    I can’t find a 5.4 oz. sized can of coconut cream–all I can find is around 14 or 15 oz. Is that a typo, or is there a brand that puts out tiny cans?

    • Ashley

      Hi Quin! Yes, Native Forest is one brand that produces the small cans. You can use the cream from the standard-sized cans but make sure it is coconut cream and not coconut milk. If you purchase coconut milk, you need to make sure you chill and then scoop out the cream only to ensure the correct consistency for the cream filling. You need about 5.5 ounces or 2/3 cup coconut cream.

      • Quin

        Gotcha–thank you! I am in the process of making this for my friend’s birthday tomorrow. I’ll report back as to how it goes!

  57. Pingback: Inspiration Monday plus Features |

  58. Susan

    Oh this sounds delicious! I wonder how it would be with a thin layer of fruity jam (raspberry? Orange marmalade?) between the layers? I will definitely try this, probably for Easter. Thanks for sharing!

    • Ashley

      Hi, Susan! I have never tried jam in this cake but I think it would probably work well. The coconut cream filling is quite creamy so it might mix together a little with the jam, but I’m sure it would tastes great!

  59. Andrea

    I too only have the 15oz can of coconut cream. It is about have liquid and I don’t believe much more than 1/2 cup cream only. I’m making it now so am going to go by taste but would you measure the amount as 3/4 seems like more than the 5 oz can would hold of just cream.

    • Ashley

      Hi, Andrea! I’m not quite sure what you mean by measuring the amount as 3/4. There shouldn’t be too much liquid in a can of coconut cream. If you have a 15 ounce can, I would use about 1/3 of the cream, or more to taste. Are you using coconut milk by any chance?

      • Andrea

        Yes I was using coconut cream not milk and I did use about 1/3 of the cream of my 15 oz can. Was just thinking for others who try the recipe if it was an amount like 1/4 cup then the can size would not matter. Also, I mistakenly decided to use my convection oven (not sure why!) and the cake did not bake in the proper amount of time so am wondering if this is a dense rich cake (like mine turned out) or a light cake (the photo looks like) when properly baked? Everyone still loved it but just curious.

  60. Marina

    Hi! Looking to make this tomorrow for Mother’s Day. Could only find 15oz can of Cream of Coconut and Coconut milk cans. Googled, decided on Cream of Coconut. Should I proceed or is this WAY off and I should go hunt some Coconut cream down?? Help!

    • Ashley

      Hi, Marina! You could certainly try the cream of coconut, however it is usually already sweetened so you will probably need to cut back the amount of confectioners’ sugar slightly. Or if you have standard coconut milk, you can let it chill in the fridge overnight, drain the liquid and then scoop out the thick coconut cream. A 5.4 ounce can is about 2/3 cup so you can use the same amount of coconut cream from a chilled can of coconut milk. It is important that you use the thick, creamy cream and drain any liquid. Enjoy!

  61. Jean-Marie

    I made this cake last weekend. It did not last even 24 hours! It was AMAZING! I would not change a thing. Thank you for sharing!

    • Ashley

      Hi, Jean-Marie! Thank you so much for your comment. I am glad to hear that you loved it. It is my favorite cake!

  62. Hannah

    Made it Saturday for my husband on his birthday, he’s a huge coconut fan. Everyone loved it, thank you very much!! Question: the filling was messy and decided to travel all over the cake at a rapid pace, oozing out the sides 🙂 Should I refrigerate it a bit before spreading it between the layers of cake? Suggestions? I’ll most assuredly be making it again!
    Many thanks!

    • Ashley

      Hi, Hannah! I am so glad to hear you loved the cake. Yes, refrigerating the filling will help it firm up. You can also refrigerate the can of coconut cream beforehand to help the filling thicken.

  63. theresa

    this cake looks very large but there is not much flour are you doubling the recipe beautiful cake

    • Ashley

      Hi, Theresa! This cake is a 3 layer 8-inch cake. The ingredients specified are exactly what I use. I’ve never doubled this recipe. Enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *