Chocolate Pecan Coconut Cake Recipe

Chocolate Pecan Coconut Cake Recipe

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Indulge in a decadent dessert that’s sure to satisfy your sweet tooth. This heavenly chocolate pecan coconut cake combines rich chocolate cake, creamy coconut filling, and crunchy pecans for a truly unforgettable taste. Perfect for special occasions or a simple treat, this cake is easy to make and even easier to enjoy.

Ingredients:

For the Cake:

  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee

For the Coconut Filling:

  • 1 can (13.5 ounces) sweetened condensed milk
  • 1 cup shredded coconut
  • 1 teaspoon vanilla extract

For the Pecan Topping:

  • 1 cup chopped pecans
  • ¼ cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted

Instructions:

Make the Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.  
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.  
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Stir in the hot coffee.  
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.  
  8. Let the cakes cool in the pans for 10 minutes before inverting onto wire racks to cool completely.  

Make the Coconut Filling:

  1. In a medium bowl, combine the sweetened condensed milk, shredded coconut, and vanilla extract.

Assemble the Cake:

  1. Once the cakes are completely cooled, level the tops if necessary.
  2. Place one cake layer on a serving plate.
  3. Spread the coconut filling evenly over the cake layer.
  4. Top with the second cake layer.
  5. Frost the top and sides of the cake with the remaining coconut filling.
  6. In a small bowl, combine the chopped pecans, brown sugar, and melted butter. Sprinkle the pecan mixture over the frosting.

Let the cake chill for at least 2 hours before serving.

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