Heavenly Chocolate Pecan Coconut Cake

Short description

Heavenly Chocolate Pecan Coconut Cake is a rich, moist dessert that perfectly combines the decadent flavors of chocolate, crunchy pecans, sweet coconut, and luscious caramel. This simple loaf-style cake offers an irresistible treat that’s as impressive as it is delicious.

Why You’ll Love This Recipe

This Chocolate Pecan Coconut Cake delivers an indulgent experience with its tender, chocolate-rich crumb, topped with a delightful crust of toasted pecans and coconut. The caramel drizzle adds a luxurious finishing touch. It’s easy to prepare, ideal for casual gatherings, special occasions, or simply satisfying a sweet craving with a slice of homemade decadence.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup sweetened shredded coconut
• 1 cup pecan halves, roughly chopped
• ½ cup caramel sauce (for drizzling)

Directions

1. Preheat Oven
   Preheat your oven to 350°F (175°C).
   Grease a 9×5-inch loaf pan and set it aside.
2. Mix Dry Ingredients
   In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients
   Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients.
   Beat the mixture on medium speed for about 2 minutes until smooth.
4. Incorporate Boiling Water
   Carefully stir in the boiling water until just combined.
   The batter will be thin, which is normal.
5. Add Toppings
   Pour the batter into the prepared loaf pan.
   Evenly sprinkle the shredded coconut and chopped pecans over the top of the batter.
6. Bake
   Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
   The top should develop a beautiful coconut and pecan crust.
7. Cool
   Allow the cake to cool in the pan for 10 minutes.
   Then, transfer it to a wire rack to cool completely.
8. Drizzle with Caramel
   Once the cake has fully cooled, drizzle the caramel sauce generously over the top.
   Garnish with additional pecan halves and more shredded coconut if desired.

Servings and Timing

This recipe makes approximately 10 servings.
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Calories: Approximately 450 kcal per serving

Variations

• Different nuts: Swap pecans for walnuts or almonds for a different nutty flavor.
• Extra chocolate: Add chocolate chips to the batter for an even richer cake.
• Toasted coconut: Toast the coconut lightly before sprinkling it on the batter for deeper flavor.
• Coconut milk: Substitute half of the whole milk with coconut milk for an enhanced coconut taste.
• Mini cakes: Bake in mini loaf pans for individually sized treats.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
To freeze, wrap the cooled cake tightly in plastic wrap and foil, and freeze for up to 2 months.
Thaw overnight in the refrigerator before serving.
To slightly warm before serving, microwave individual slices for about 10 seconds.

FAQs

Can I use unsweetened shredded coconut?

Yes, but it will produce a less sweet topping compared to sweetened coconut.

How do I know when the cake is done baking?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Can I substitute caramel sauce with something else?

Chocolate ganache or a simple powdered sugar glaze can also be used as a topping.

Why is the batter so thin?

The addition of boiling water creates a very moist cake texture and ensures a tender crumb.

What can I use instead of vegetable oil?

Canola oil or melted coconut oil are good alternatives.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend specifically designed for baking.

Heavenly Chocolate Pecan Coconut Cake

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• Author: Olivia
• Total Time: 1 hour 20 minutes
• Yield: 10 servings
• Diet: Vegetarian

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Description

Dive into rich indulgence with this Heavenly Chocolate Pecan Coconut Cake! Moist chocolate cake topped with crunchy pecans, sweet coconut, and a luscious caramel drizzle creates a show-stopping dessert that’s perfect for any special occasion or cozy coffee break. Easy to make and absolutely irresistible!

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Ingredients

• 1 1/2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 3/4 cup unsweetened cocoa powder

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 2 large eggs

• 1 cup whole milk

• 1/2 cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup boiling water

• 1 cup sweetened shredded coconut

• 1 cup pecan halves, roughly chopped

 

• 1/2 cup caramel sauce (for drizzling)

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Instructions

• Preheat Oven:

  • Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.

• Mix Dry Ingredients:

  • In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

• Combine Wet Ingredients:

  • Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients.

  • Beat on medium speed for about 2 minutes until the batter is smooth.

• Incorporate Boiling Water:

  • Stir in boiling water carefully.

  • The batter will be thin—this is normal!

• Add Toppings:

  • Pour the batter into the prepared loaf pan.

  • Evenly sprinkle shredded coconut and chopped pecans on top.

• Bake:

  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

  • The top will form a delicious pecan-coconut crust.

• Cool:

  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

 

• Drizzle with Caramel:

  • Once cooled, drizzle caramel sauce over the cake.

  • Garnish with extra pecans and coconut if desired.

Notes

• Use high-quality cocoa powder for an even richer chocolate flavor.

• Toast the coconut lightly before sprinkling if you want an extra nutty depth.

 

• The cake can be stored in an airtight container at room temperature for up to 3 days

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American