Decadent Coconut Pecan Chocolate Cake
A rich chocolate cake infused with coconut and pecans, perfect for any occasion or comforting treat.
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup vegetable oil
- 1 cup milk (or a non-dairy milk alternative)
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup shredded coconut (unsweetened)
- 1 cup pecans, chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
- In another bowl, whisk together the vegetable oil, milk, eggs, and vanilla extract until fully combined.
- Gradually add the wet mixture to the dry mixture, stirring until just blended. Do not overmix.
- Gently fold in the shredded coconut and chopped pecans until evenly distributed.
Baking
- Divide the batter between the prepared cake pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting (Optional)
- Frost with your favorite frosting or dust with powdered sugar before serving.
Notes
You can use coconut milk for an extra coconut flavor and substitute pecans with sunflower seeds for a nut-free version. Store in an airtight container for up to three days or freeze for up to three months.