Description
Indulge in this rich and decadent Chocolate Coconut Pecan Cake, layered with a creamy coconut pecan filling and topped with a luscious chocolate glaze.
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
- 1 cup evaporated milk
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream
- 1 tablespoon unsalted butter
- ½ cup toasted coconut flakes
- ½ cup whole or halved pecans
Instructions
- Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until combined. Slowly pour in the hot coffee or water and whisk until smooth. The batter will be thin.
- Divide the batter between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Make the coconut pecan filling: In a saucepan, whisk together evaporated milk, granulated sugar, brown sugar, egg yolks, and butter. Cook over medium-low heat, stirring constantly, for 8–10 minutes, until thickened.
- Remove from the heat and stir in vanilla, salt, coconut, and chopped pecans. Let cool until spreadable.
- Assemble: Place one cake layer on a serving plate. Spread a generous layer of coconut pecan filling over the top. Add the second cake layer and cover the top and sides with the remaining filling.
- Make the chocolate topping: Heat chocolate chips, heavy cream, and butter gently until melted and smooth. Let cool for a few minutes.
- Drizzle the chocolate over the top of the cake, allowing some to drip down the sides.
- Finish with toasted coconut flakes and pecans.
- Chill for 30–60 minutes before slicing for cleaner layers.
Notes
- For a rich, bakery-style appearance, use plenty of coconut-pecan filling and let the chocolate topping naturally drip over the edges.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg