Description
A delicious chocolate cake filled with coconut and pecans, perfect for any occasion.
Ingredients
Scale
- 2 1/3 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1 tbsp hot water
- 1 tsp instant coffee
- 1/2 cup unsalted butter, softened (1 stick)
- 2 cups granulated white sugar
- 1/2 cup sour cream
- 1/2 cup vegetable or canola oil
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- 1 1/2 cups buttermilk
- 1 1/2 cups evaporated milk
- 2 tbsp cornstarch
- 3/4 cup unsalted butter (1 1/2 sticks)
- 1 1/2 cups packed light brown sugar
- 2 tsp pure vanilla extract
- 3 cups shredded coconut
- 1 1/2 cups chopped pecans
- 1/2 cup unsalted butter, softened
- 2 1/2 cups confectioners’ sugar
- 1/4 cup unsweetened natural or Dutch-process cocoa powder
- 1–2 tbsp heavy cream or milk
- 1/4 tsp salt
- 1 tsp pure vanilla extract
Instructions
- Heat your oven to 350ºF (180ºC) and prepare two 9-inch (23-cm) cake pans with parchment paper and a light coating of baking spray.
- In a big bowl, mix together flour, baking powder, baking soda, cocoa, and salt. Set aside.
- Dissolve instant coffee in hot water and set it aside.
- Use an electric hand mixer or a stand mixer to beat butter until creamy (about 3-4 minutes). Add sugar and beat on high for another 4 minutes until it’s creamy and light. Add sour cream, oil, vanilla, vinegar, and the coffee mixture, beating for about 1 minute.
- On low speed, add the flour mixture in three parts, alternating with buttermilk, starting and ending with the flour. Mix until just combined, around 30-45 seconds. Don’t overmix.
- Pour the batter into the prepared pans.
- Bake for around 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Take the cakes out of the oven and it will thicken more as it cools.
- In another bowl, use an electric mixer to beat unsalted butter until soft and fluffy. Gradually add confectioners’ sugar, one cup at a time, and keep mixing until well blended. Stir in heavy cream and pure vanilla extract. Continue mixing until the frosting is smooth and easy to spread. If it’s too thick, add more heavy cream slowly. If it becomes too thin, incorporate a small amount of powdered sugar.
- Make sure the cakes are level: use a big serrated knife to trim a thin layer off the cake tops, creating a flat surface.
- Put one cake layer on your cake stand or serving plate. Spread half of the coconut pecan filling evenly over the top.
- Add the second cake layer on top. If you’re using it, spread the chocolate buttercream on top.
- Cover the top evenly with the rest of the coconut pecan filling. If you like, you can decorate it with extra pecans.
- To prevent the cake from falling apart as you cut it, refrigerate for at least an hour before slicing.
Notes
- This cake is best enjoyed chilled after refrigeration.
- For a richer flavor, consider using dark cocoa powder.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg