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!
Ingredients
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1 1/2 cups all-purpose flour
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1 1/2 cups granulated sugar
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3/4 cup unsweetened cocoa powder
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1 teaspoon salt
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2 large eggs
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1 cup whole milk
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1/2 cup vegetable oil
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2 teaspoons vanilla extract
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1 cup boiling water
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1 cup sweetened shredded coconut
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1 cup pecan halves, roughly chopped
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1/2 cup caramel sauce (for drizzling)
Instructions
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Preheat Oven:
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
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Mix Dry Ingredients:
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In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Combine Wet Ingredients:
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Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients.
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Beat on medium speed for about 2 minutes until the batter is smooth.
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Incorporate Boiling Water:
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Stir in boiling water carefully.
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The batter will be thin—this is normal!
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Add Toppings:
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Pour the batter into the prepared loaf pan.
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Evenly sprinkle shredded coconut and chopped pecans on top.
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Bake:
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Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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The top will form a delicious pecan-coconut crust.
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Cool:
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Drizzle with Caramel:
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Once cooled, drizzle caramel sauce over the cake.
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Garnish with extra pecans and coconut if desired.
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Notes
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Use high-quality cocoa powder for an even richer chocolate flavor.
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Toast the coconut lightly before sprinkling if you want an extra nutty depth.
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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
