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There’s just something about a rich, moist chocolate cake covered in gooey, nutty coconut pecan frosting that makes every bite pure comfort. This cake is a classic—soft chocolate layers, a creamy, caramel-like topping, and plenty of crunchy pecans for that perfect bite. Whether you’re making it for a special occasion or just because cake sounds good today (relatable), this recipe is an absolute winner.
👉 Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot coffee (brings out the chocolate flavor!)
For the Coconut Pecan Frosting
- 1 cup evaporated milk
- 1 cup brown sugar
- ½ cup unsalted butter
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
👉 How to Make It
1️⃣ Bake the Cake
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add the buttermilk, oil, eggs, and vanilla, mixing until smooth.
- Stir in the hot coffee (batter will be thin—that’s normal!).
- Pour into cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
2️⃣ Make the Frosting
- In a saucepan over medium heat, whisk together evaporated milk, brown sugar, butter, and egg yolks.
- Cook, stirring constantly, for 10-12 minutes, until thickened.
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temp.
3️⃣ Assemble the Cake
- Place one cake layer on a plate and spread half the frosting on top.
- Add the second layer and cover with the remaining frosting.
- Let it set for 15 minutes before slicing (if you can wait that long!).
FAQ & Troubleshooting
1. Can I make this cake ahead of time?
Yes! The cake layers can be baked 2 days ahead and stored at room temp. The frosting keeps in the fridge for 3 days—just bring it to room temp before spreading.
2. Do I have to use coffee in the batter?
Nope! You can use hot water instead, but coffee deepens the chocolate flavor (without making it taste like coffee).
3. Can I toast the pecans?
Absolutely! Toasting them for 5 minutes at 350°F makes them even more flavorful.
4. How do I store leftovers?
Keep the cake covered at room temp for 2 days or in the fridge for 5 days.
5. Can I use a different frosting?
Sure! Cream cheese frosting, chocolate ganache, or buttercream all work if you want to switch things up.
This chocolate cake with coconut pecan frosting is rich, gooey, and full of nutty caramel goodness. It’s the kind of cake that just makes people happy. Try it out and let me know how it turns out! 🍫🥥✨
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