Soft Chocolate Coconut Chessboard Cake

Soft Chocolate Coconut Chessboard Cake


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This chessboard cake is easier to make than it looks! The coconut and chocolate are a great pair that will leave everyone satisfied. It’s soft, moist, and just the right amount of sweet! Try this cake for a nice, subtle dessert after dinner.

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

16 servings


  • 2 ¼ C. cake flour
  • ¾ C. milk (+1 tablespoon)
  • 1 ½ C. sugar
  • ¾ C. butter
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 ½ tsp. vanilla extract
  • 3 eggs
  • 2 oz. semi-sweet chocolate chips, melted
  • 2 oz. coconut, shredded

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Preheat the oven to 350 degrees and prepare 2 8-in. round pans. Combine the flour, salt, and baking powder. In another bowl combine the ¾ cups of milk and vanilla extract. In a standing mixer cream the butter and sugar. Add in the eggs one by one. Add in the flour mixture and milk mixture, alternating until it’s all combined. Divide the batter in half. Fold in the melted chocolate into one and the coconut into the other. Pour the batters into two piping bags. Pipe the cake pans, alternating the chocolate and coconut. Bake the cakes for 20 minutes each until they’re cooked through.

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