RECIPE
Chocolate and Coconut Cake Recipe
Moist, coconutty and sweet, our chocolate coconut cake is everything you love about Quality Street Coconut Eclair flavour!
21 November, 2025
Inspired by the much-loved Quality Street® Coconut Eclair, our chocolate coconut cake is a rich tribute to the iconic flavour combo. With moist chocolate sponge, coconut icing and coating, and a couple of Coconut Eclair Quality Street®s perched on top, it’s the taste of sweet nostalgia – with a tropical twist. Every bite feels like a mini escape to warmer shores, and to book your ticket, all you have to do is whip up our easy recipe!
Want to add a few more stunning and easy cakes to your baking repertoire? Whether it's the definitive KitKat® Cake, a delicious Aero® Chocolate Hazelnut Cake or a crafty Smarties® Rainbow Cake that you can make using just one tin, we have plenty of ideas for Nestlé-infused bakes. And for more recipes, inspiration and tips, don’t forget to sign up to our newsletter!
Quality Street® Coconut Eclairs
The Coconut Eclair is a true gem of the Quality Street® family. With its striking blue wrapper that hints to tropical waters and island breezes, it brings the best of smooth milk chocolate and sweet coconut together in one bite. Loved among all the Quality Street flavours for its unique taste and texture, it offers a delicious escape from the ordinary!
How to Store the Chocolate Coconut Cake
Store your chocolate coconut cake in an airtight container at room temperature for up to three days. If the weather is hot, store your cake in the fridge to avoid runny icing!
You will need
- 2 x 20cm cake tins
- Baking paper
- An electric whisk (optional)
- A palette knife (optional)
For the cake
- 200ml sunflower oil
- 200ml semi-skimmed milk
- 200g caster sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 200g self-raising flour, sifted
- 50g cocoa powder, sifted
- ½ tsp bicarbonate of soda
For the buttercream
- 100g buttery baking spread
- 150g icing sugar
- 1 tsp coconut extract
- ½ tsp vanilla extract
- ½ tbsp hot water
For the decoration
- 200 g desiccated coconut for the middle, sides and top.
- 2-3 Quality Street® Coconut Eclairs as a centrepiece.
Each slice (1/16) typically contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 1850kJ/444kcal
Method
For the cake
- Preheat oven to 180°C/160°fan/gas 4. Grease and line two 8-inch round cake pans with baking paper.
- In a large bowl, add the oil, milk, caster sugar, eggs and vanilla and whisk to combine.
- In another bowl, sift in the flour, cocoa powder and bicarbonate of soda. Add the dry ingredients to the wet in two stages, folding gently with a silicone spatula to combine then mix briefly until smooth.
- Divide the mixture evenly between the cake tins.
- Bake for 25-30 minutes, or until a cocktail stick or skewer inserted in the centre comes out clean.
- Cool in the tin for 10 minutes then pop the cakes on a wire rack to cool completely before icing.
For the coconut buttercream
- Whisk the buttery baking spread in a large bowl until light and fluffy.
- Gradually whisk in the sifted icing sugar, then whisk in the coconut and vanilla extracts. Add the hot water and beat it until it's super smooth and creamy.
To assemble
- Spread an even layer of buttercream on the top of one cake.
- Sprinkle a layer of desiccated coconut in the middle.
- Stack the second layer and cover the entire cake with an even layer of buttercream.
- To coat the sides, place a generous amount of coconut into the palm of your hand, then gently press it against the side of the cake. It will be messy, and a lot will fall off, but you will begin to build a layer around the cake. Repeat this pattern and scoop the coconut that falls off back into a bowl as you work to reuse it as you coat the sides. Once the sides are evenly coated, sprinkle a layer of coconut over the top.
- Place your Quality Street® Coconut Eclairs on the top in the centre of the cake.
Top Tips
If the cake layers come out of the oven raised, level them out with a knife. Having a flat top helps you spread the topping evenly. Don’t worry about icing the cake perfectly! The sides and top will be covered, so just make sure it is evenly layered. For a toasty flavour twist, toast your coconut in a dry pan before coating the cake.
Tags
Share The Happiness
Explore Our Nestlé Confectionery Recipes
Looking for something fun to do with the family? Explore our recipes and create something tasty today.
