A frosted, coffee-colored two layer cake topped with toasted coconut flakes.

Coconut Chocolate Chip One Bowl Cake


This is a great recipe for when you want to show someone how special they are, but are in an unfamiliar kitchen or don’t have a lot of time. This one’s for Alice.






  1. Preheat the oven to 350°F.
  2. Toast the coconut in the oven for 6 minutes.
  3. Add the flour, sugar, baking powder, baking soda, cornstarch, and salt to a bowl and mix.
  4. Roughly cut the butter into the dry ingredients, and then mix until well incorporated.
  5. Add in the wet ingredients and mix until smooth.
  6. Gently mix in the chocolate chips and coconut (reserving ~2 Tbsp of coconut for finishing).
  7. Line a 9×13 inch pan with parchment paper and pour in the batter.
  8. Bake for 30 to 35 minutes until golden brown on top and and a tester comes out clean (or until the cake is between 200°F and 210°F).
  9. Let the cake cool for 15 minutes before turning out onto a wire rack.


  1. Dissolve the coffee powder in the bourbon in the bowl of an electric mixer.
  2. Roughly cut the butter and cream cheese, and beat together with the coffee with the flat beater attachment.
  3. Slowly mix in the powdered sugar and cornstarch, increasing speed to beat until until smooth.
  4. For easier spreading, chill in the refrigerator.


  1. Once completely cool, cut the cake in half.
  2. Plate the first layer of cake, and apply a layer of frosting on top.
  3. Place the second layer of cake on top, and finish frosting.
  4. Sprinkle the remaining coconut over the cake.


Based on a recipe from Mel’s Kitchen Cafe.