Chocolate Coconut Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 large eggs, at room temperature (112g)
02 -
1 teaspoon salt (6g)
03 -
1 cup warm water (240g)
04 -
2 cups granulated sugar (400g)
05 -
1 teaspoon instant espresso powder (2g, optional)
06 -
2 teaspoons vanilla extract (8g)
07 -
3/4 cup cocoa powder, unsweetened (60g)
08 -
1/2 cup buttermilk, room temperature (120g)
09 -
2 cups all-purpose flour (250g)
10 -
1/2 cup sour cream, at room temperature (128g)
11 -
1 cup melted unsalted butter, cooled (226g)
12 -
1 1/2 teaspoons baking soda (9g)
13 -
1/2 cup mini chocolate chips (90g, optional)
→ Coconut-Pecan Topping
14 -
1 cup pecans, chopped (110g)
15 -
2/3 cup brown sugar, packed (133g)
16 -
1/2 teaspoon salt (3g)
17 -
1/2 cup evaporated milk (125g)
18 -
1 teaspoon vanilla extract (4g)
19 -
2 large egg yolks (36g)
20 -
1 cup sweetened flaked coconut (100g)
21 -
1/4 cup unsalted butter (56g)
→ Chocolate Glaze
22 -
1/3 cup heavy cream (80g)
23 -
1/2 cup chocolate chips (90g)
# Instructions:
01 -
Set the oven to 350°F. Get a 10-inch Bundt pan ready by greasing it. Mix all the dry ingredients first. Dissolve espresso powder into warm water.
02 -
To the coffee mixture, add buttermilk, sour cream, melted butter, and vanilla. Then whisk in the eggs.
03 -
Combine the wet ingredients with the dry, stirring until smooth. If using, fold in chocolate chips. Transfer the batter to your prepared pan.
04 -
In a preheated oven, bake for about 45-55 minutes. A toothpick should come out with a few crumbs. Cool in the pan for 15 minutes, then take it out.
05 -
Cook the milk, egg yolks, sugar, butter, and salt together until thick. Stir in the coconut, pecans, and vanilla after removing from heat.
06 -
Pour the cream, heated, over the chocolate chips. Let it sit, then stir. Spread the coconut topping on the cake, and finish with a drizzle of the glaze.
# Notes:
01 -
Works in mini Bundts or loaf pans too
02 -
It freezes well for up to a month
03 -
Keep stirring the topping to avoid curdling