TJ's Coconut Chocolate Cake

Jessica S


This is now my "Trader Joe's" cake, because it's made with all treats I get at Trader Joe's. It's really the quality of the TJ's ingredients that make this cake delicious. The chocolate cake mix is moist, delicious, and free of "funky" chemical ingredients. I just discovered the health benefits of virgin coconut oil and how to use it in cooking/baking. Now, I can't get enough of it. Using coconut oil in place of oil/butter here adds a pleasant coconut flavor without being overpowering or fake tasting. Try it in all your recipes!

★★★★★ 2 votes
15 Min
40 Min



1 box
trader joe's(baker josef's) chocolate cake mix (substitute: your favorite chocolate cake mix/recipe)
1 1/3 c
1/2 c
virgin coconut oil, warmed slightly to liquid state* (recommend: trader joe's organic)
3 large


1- 13oz jar(s)
trader joe's cocoa almond spread, 1/3 cup reserved for frosting (substitute: nutella)
optional: powdered sugar**


8 oz
cream cheese, softened, room temp
1/2 c
virgin coconut oil, room temp(soft white solid state)
1/3 c
trader joe's cocoa almond spread
1 tsp
4 c
powdered sugar
sweetened coconut flakes

How to Make TJ's Coconut Chocolate Cake


  • 1Preheat oven to 350 degrees. Grease and flour 2- 9" round cake pans.
  • 2Mix together cake mix, water, coconut oil, eggs until thoroughly combined. Divide evenly into the 2 cake pans.
  • 3Bake for approx. 40 minutes or until tester comes out clean.*** Let cool.
  • 4For frosting: Beat together cream cheese, coconut oil, 1/3 c. cocoa almond spread, & vanilla until smooth. Slowly add in powdered sugar. Beat until fluffy.
  • 5Spread the remaining cocoa almond spread in jar onto first layer.
  • 6Lay second cake on top(top side down) and frost. Sprinkle coconut on top. Enjoy!
  • 7*The measurements for the water, oil, & eggs is according to the Trader Joe's instructions. If you use another brand cake mix, use the ingredients/measurements according to the box. Substitute coconut oil equally for the oil or butter called for on the box instructions.
  • 8**I like the spread plain, however, it is not that sweet. Taste it. If sweeter filling is desired, beat in some powdered sugar to the spread to your tastes.
  • 9***You may make this cake in a 9x13 pan or make cupcakes. Make sure to use baking instructions on the box mix you choose to use.
  • 10Note: Coconut oil is a solid(white) at room temp and cooler. At temps above 76 degrees it becomes a clear oil. Store on counter at room temp for a soft butter-like consistency. Storing in fridge makes it hard(wax-like consistency). It very quickly can be warmed to an oil(10-15 seconds in microwave or if kept by oven).

Printable Recipe Card

About TJ's Coconut Chocolate Cake

Course/Dish: Cakes, Chocolate