Heavenly Chocolate Pecan Coconut Cake

Here’s a recipe for a Heavenly Chocolate Pecan Coconut Cake, a show-stopping dessert filled with rich chocolate, toasted pecans, and tropical coconut. It’s indulgent, moist, and perfect for special occasions or anytime you want to treat yourself!

Ingredients

Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup boiling water

Coconut-Pecan Filling

• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 can (14 oz) sweetened condensed milk
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract

Chocolate Ganache

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped

Instructions

1. Make the Cake

1. Preheat your 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. Add milk, oil, eggs, and vanilla. Beat until well combined.
4. Stir in the boiling water until the batter is smooth. (It will be thin, but that’s normal!)
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Coconut-Pecan Filling

1. In a bowl, mix the shredded coconut, chopped pecans, sweetened condensed milk, melted butter, and vanilla extract. Stir until well combined.

3. Make the Chocolate Ganache

1. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
2. Pour the hot cream over the chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth and glossy.

4. Assemble the Cake

1. Place one cake layer on a serving plate. Spread half of the coconut-pecan filling evenly on top.
2. Add the second cake layer and spread the remaining filling on top.
3. Pour the chocolate ganache over the cake, letting it drip down the sides for a dramatic effect.

5. Serve

• Garnish with extra pecans and coconut, if desired. Let the cake set for 30 minutes before slicing.

Tips

• Toast the coconut and pecans for extra flavor. Spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally.
• Storage: Store the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
• Customizations: Add a pinch of sea salt to the ganache for a sweet-salty contrast.

This Chocolate Pecan Coconut Cake is a decadent dessert that will leave everyone asking for seconds! 🌰🍫🥥