Description
A rich, chocolatey dessert with layers of flavor from toasted pecans and sweet coconut, making it a perfect treat for any occasion.
Ingredients
Scale
- 1 cup chopped pecans
- 1 cup sweetened flaked coconut
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a sheet pan.
- In a skillet over medium heat, toast the pecans and coconut until golden brown. Set aside to cool.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until well blended.
- Add the softened butter, eggs, buttermilk, and vanilla extract to the dry ingredients. Mix until smooth.
- Gently fold in the toasted pecans and coconut.
- Pour the batter into the prepared sheet pan and spread evenly. Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan before frosting.
Notes
Taste delicious with cream cheese frosting or chocolate ganache. Store in an airtight container for up to three days.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 33g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg