Mint Coconut Chocolate Cake | Molly Yeh



Enjoy this rich, coconut cream chocolate layer cake covered in a mint-infused, buttercream frosting.

10 fresh mint leaves
1 can full-fat coconut milk
1 ¾ cups sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 ½ tsp kosher salt
2 large eggs, room temperature
½ cup canola or vegetable oil
1 tsp coconut extract
2 tsp vanilla extract
¾ cup boiling water
10 fresh mint leaves
3 sticks unsalted butter
4 cups powdered sugar
½ tsp coconut extract
⅛ tsp salt
2 Tbsp coconut milk
Optional toppings:
Green food coloring, sprinkles, marzipan, rubber stamps

1.) Preheat oven to 350ºF.
2.) Grease two 8-inch round cake pans or four 6-inch round cake pans and line the bottoms with parchment.
3.) Muddle the fresh mint leaves in a saucepan and pour in the coconut milk. Bring to a simmer over medium heat. Keep it at a low simmer (lowering the level of the heat as needed), stirring often, for 15 minutes. Remove from heat, strain out the mint leaves, and measure out 1 cup of coconut milk. Set it aside to cool slightly. Place the remaining few tablespoons of coconut mint milk in the refrigerator to save for the frosting. Discard the mint leaves.
4.) In a large bowl, whisk together all the dry ingredients. In a medium bowl, whisk together the eggs, mint coconut milk, canola or vegetable oil, coconut extract and vanilla extract. (It’s important to make sure that the milk has cooled enough so that it doesn’t cook the eggs, and that the eggs aren’t so cold that they firm up the oil.) Whisk the wet ingredients into the dry ingredients, then gradually stir in the boiling water.
5.) Pour into cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking 8-inch cakes for doneness at 28 minutes and 6-inch cakes for doneness at 25 minutes.
6.) Let cool in the pans for 10 minutes, then turn the cakes onto a lightly greased cooling rack.
7.) To make the frosting, muddle the fresh mint leaves in a saucepan and add the butter. Melt the butter over medium-low heat for 15 minutes, stirring. Strain out the mint leaves, then add the butter to a large metal bowl. Place the bowl in an ice bath and use an electric mixer to beat the butter until it becomes pale and fluffy. (Alternatively, you can let it sit overnight at room temperature, allowing it to firm back up.) Beat in the powdered sugar, coconut extract and salt, then add 2 tablespoons of the reserved coconut mint milk. When creaming the butter, it may look a little grainy and congealed, but keep on beating it, and add a bit more coconut milk if you’d like, which will help smooth it out.
8.) To assemble the cake, mix in some green food coloring to the frosting. Spread a layer of frosting between each layer, then frost all over the sides and top. Top with additional frosting decorations and sprinkles. To make a little marzipan label, cut out a marzipan square, then use rubber stamps brushed with a tiny bit of gel food coloring to stamp out your words! Enjoy!

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