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Heavenly Chocolate Pecan Coconut Cake

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This Heavenly Chocolate Pecan Coconut Cake is a rich, moist loaf cake layered with deep cocoa flavor, crunchy pecans, and sweet coconut, all finished with a luxurious caramel drizzle. It’s a comforting and indulgent dessert that feels as elegant as it is satisfying—perfect for special occasions or simply treating yourself to something sweet.

Why You’ll Love This Recipe

This cake combines the best of several beloved flavors: the decadence of chocolate, the nuttiness of pecans, the chew of coconut, and the smooth sweetness of caramel. The recipe is straightforward yet delivers a bakery-worthy result with minimal effort. Each bite offers a delightful contrast of textures and flavors, making it a truly memorable dessert.

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

  2. Mix Dry Ingredients:
    In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

  3. Combine Wet Ingredients:
    Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture.
    Beat on medium speed for about 2 minutes until smooth and well combined.

  4. Incorporate Boiling Water:
    Carefully stir in the boiling water. The batter will be thin—this is expected and ensures a moist crumb.

  5. Add Toppings:
    Pour the batter into the prepared loaf pan.
    Sprinkle the shredded coconut and chopped pecans evenly over the top.

  6. Bake:
    Bake for 50–60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    The top should form a golden, nutty crust.

  7. Cool the Cake:
    Allow the cake to cool in the pan for 10 minutes.
    Then transfer to a wire rack to cool completely.

  8. Drizzle with Caramel:
    Once the cake has cooled fully, drizzle the top with caramel sauce.
    Optionally, garnish with extra pecan halves and shredded coconut for added texture and presentation.

Servings and timing

  • Servings: 10

  • Prep Time: 20 minutes

  • Cook Time: 60 minutes

  • Total Time: 1 hour 20 minutes

  • Calories: Approximately 450 kcal per serving

Variations

  • Mini Loaves or Muffins: Divide the batter among mini loaf pans or muffin tins for individually sized treats. Adjust baking time accordingly.

  • Chocolate Chips: Fold in ½ cup chocolate chips to intensify the chocolate flavor.

  • Toasted Coconut: Toast the coconut before sprinkling it on top for a deeper, nutty flavor.

  • Gluten-Free Version: Use a 1:1 gluten-free flour substitute for an alternative that suits dietary restrictions.

  • Extra Moisture: Add ¼ cup sour cream or Greek yogurt for a denser, ultra-moist texture.

Storage/Reheating

  • Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

  • Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

  • Reheating: Warm individual slices in the microwave for 10–15 seconds if desired, especially if stored in the refrigerator.

FAQs

Can I use a different type of nut?

Yes, walnuts or almonds work well as alternatives to pecans.

What can I use instead of vegetable oil?

You can substitute with melted butter or coconut oil in equal measure.

Can I make this cake ahead of time?

Absolutely. This cake tastes even better the next day as the flavors have more time to develop.

Does the boiling water make the batter too runny?

It does make it thin, but it’s essential for creating a moist texture. It won’t affect the bake negatively.

Can I use unsweetened coconut?

Yes, if you prefer less sweetness, unsweetened coconut will work well.

What kind of caramel sauce is best?

Use a thick, high-quality store-bought or homemade caramel sauce for the best results.

Can I bake this in a round or square pan?

Yes, an 8-inch square or round pan can be used. Check doneness around the 40–45 minute mark.

Is this cake overly sweet?

The balance of rich chocolate, toasted pecans, and caramel keeps the sweetness in check, but you can reduce the sugar slightly if desired.

Can I omit the caramel drizzle?

Yes, the cake is still delicious without it, though the caramel enhances the overall flavor.

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Heavenly Chocolate Pecan Coconut Cake

Heavenly Chocolate Pecan Coconut Cake

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  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Heavenly Chocolate Pecan Coconut Cake is a decadent dessert loaded with rich chocolate flavor, nutty pecans, sweet coconut, and a caramel drizzle finish. Baked in a loaf pan, this moist and tender cake is perfect for entertaining, gifting, or satisfying your sweet tooth with a luxurious slice of indulgence.

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)

Instructions

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

  2. Mix Dry Ingredients:
    In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

  3. Combine Wet Ingredients:
    Add eggs, milk, vegetable oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes until smooth.

  4. Add Boiling Water:
    Stir in boiling water carefully. Batter will be thin—that’s perfect!

  5. Add Coconut & Pecans:
    Pour batter into loaf pan. Sprinkle coconut and chopped pecans evenly over the top.

  6. Bake:
    Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. The top should form a golden coconut-pecan crust.

  7. Cool & Finish:
    Cool in pan for 10 minutes, then transfer to a wire rack. Once fully cooled, drizzle with caramel sauce and garnish with extra pecans and coconut if desired.

Notes

  • Use dark cocoa powder for a richer chocolate base.

  • Substitute the loaf pan with an 8-inch round or square cake pan if desired.

  • Store covered at room temperature for up to 3 days, or refrigerate for longer shelf life.

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