chocolate cake



  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 4 tbsp cocoa powder
  • 1 1/2 tsp salt
  • 2 large eggs, room temperature
  • 3/4 cup  virgin coconut oil
  • 1 1/4 cups whole milk, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/4 cups sugar


  • 1 cup powdered sugar
  • 2-3 tbsp milk
  • 1/4-1/2 cup sweetened coconut flakes


  1. Preheat the oven to 350 degrees then prepare a 9″ cake pan. Rub a little softened butter inside the pan then place the parchment paper circle into the bottom of the pan. Rub once again with butter then dust with flour until completely covered.
  2. In a large bowl, whisk together flour, baking soda, baking powder, and salt until well blended then set aside. In a separate large bowl, mix together eggs, virgin coconut oil, milk, vanilla, and sugar with a wire whisk. Add dry ingredients to the wet ⅓ at a time. Don’t over-mix!
  3. Once mixed, pour the batter into the pan. Bake 40–50 minutes. Allow it to cool on a wire rack for 30 minutes then invert to remove the cake. Remove parchment paper from the bottom then carefully turn right side up to cool completely on a wire rack.
  4. Once the cake has cooled place it onto a cake plate. Stir together the powdered sugar and milk to form a glaze then spoon or drizzle it over the top of the cake. Allow it to set then slice the cake and serve.