Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the buttermilk and vanilla extract.
- In another bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this mixture to the creamed butter and sugar.
- Fold in the shredded coconut and chopped pecans.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks.
- For frosting, mix sweetened condensed milk with more coconut and pecans if desired. Frost the cooled cakes as desired.
Notes
Make sure the butter is softened to room temperature for easy blending. Sifting the dry ingredients can help ensure a lighter cake texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cake, chocolate, dessert, coconut, pecan, celebration