Chocolate and coconut oil cake

This recipe is the result of fixating on having to try to bake with coconut oil. I looked around for a recipe that would satisfy me, but I have found none. So I adapted my basic olive oil cake recipe to accommodate coconut oil and it turned out pretty well.

The cake stays very moist and it has a distinct coconut flavor. I kept hearing coconut oil doesn’t really taste like coconut and I was wondering how could that be. Turns out the coconut flavors comes through quite a bit in a cake. I haven’t tried the oil for any other use, but I assume it will keep some of that flavor.

Anyway, I loved the cake and its coconutty flavor. And I loved the moistness so much I baked it again shortly after the first time. It didn’t disappoint.

My first attempt at using coconut oil: chocolate and coconut oil cake


  • 1 egg
  • 1/4 cup coconut oil
  • 2 oz chocolate
  • 2 oz sugar
  • 3 oz flour
  • 1/4 cup milk
  • 1 tsp baking powder


  1. Put the coconut oil and the chocolate in microwavable container and microwave until the chocolate is completely melted.
  2. Beat the egg with the sugar until the sugar is well incorporated and the egg is fluffy and almost stiff.
  3. Add the chocolate and coconut oil mixture and beat until well incorporated.
  4. Add the flour, baking powder and enough milk to make the mixture semi-fluid.
  5. Pour in a 5 inches greased pan and bake in a 375F oven, about 30 minutes, or until a toothpick inserted in the middle comes out clean.

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