Back to Chocolate Cake with Coconut-Pecan Frosting All Reviews for Chocolate Cake with Coconut-Pecan Frosting - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 10

Ingredients Ingredient Checklist Vegetable-oil cooking spray 2 cups cake flour (not self-rising), plus more for pan 1 teaspoon baking soda 3/4 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature 1 1/3 cups sugar 3 large eggs 1 1/2 teaspoons pure vanilla extract 1 cup buttermilk 5 ounces semisweet chocolate, melted and cooled Coconut-Pecan Frosting 1 cup unsweetened shaved or flaked coconut, lightly toasted, for decorating 15 pecan halves, toasted, for decorating

Gallery

Recipe Summary Servings: 10

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • Vegetable-oil cooking spray 2 cups cake flour (not self-rising), plus more for pan 1 teaspoon baking soda 3/4 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature 1 1/3 cups sugar 3 large eggs 1 1/2 teaspoons pure vanilla extract 1 cup buttermilk 5 ounces semisweet chocolate, melted and cooled Coconut-Pecan Frosting 1 cup unsweetened shaved or flaked coconut, lightly toasted, for decorating 15 pecan halves, toasted, for decorating

Directions

Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat with cooking spray. Dust with flour, tapping out excess. Whisk together flour, baking soda, and salt.

Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with buttermilk. Beat in chocolate. Pour batter into prepared pan, and smooth top.

Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack 30 minutes. Remove cake from pan, peel off parchment, and let cool completely on rack. Wrap in plastic, and refrigerate until cold, at least 1 hour (or overnight) to make it easier to slice.

Using a serrated knife, slice cake horizontally into 3 layers. Spread 1/3 of the frosting over bottom layer. Repeat, layering cake and frosting, finishing with frosting. Mound coconut in center, and arrange pecan halves around edge.

Reviews (8)

 Add Rating & Review     60 Ratings   5 star values:        8    4 star values:        14    3 star values:        24    2 star values:        10    1 star values:        4

Reviews (8)

Add Rating & Review     60 Ratings   5 star values:        8    4 star values:        14    3 star values:        24    2 star values:        10    1 star values:        4

Add Rating & Review

60 Ratings 5 star values: 8 4 star values: 14 3 star values: 24 2 star values: 10 1 star values: 4

60 Ratings 5 star values: 8 4 star values: 14 3 star values: 24 2 star values: 10 1 star values: 4

60 Ratings 5 star values: 8 4 star values: 14 3 star values: 24 2 star values: 10 1 star values: 4

  • 5 star values: 8 4 star values: 14 3 star values: 24 2 star values: 10 1 star values: 4

    Martha Stewart Member     Rating: Unrated       01/11/2011   I was really pleased with how this cake turned out. The frosting was especially delicious, and for the ease of assembly, it looked beautiful!  

Martha Stewart Member     Rating: Unrated       08/01/2010   Yo lo hice es una delicia  

Martha Stewart Member     Rating: Unrated       08/01/2010   Es una delicia, yo lo hice en tres moldes diferentes y queda mucho mejor. Realmente me qued?ɬ? como el de Martha.  

Martha Stewart Member     Rating: Unrated       07/19/2010   To HullaGirl: I don't really know either, but if you don't have cake flour in your area, I suppose you could give it a try!  

Martha Stewart Member     Rating: Unrated       02/23/2010   Would it make a huge difference if I added regular flour instead of cake flour? We don't have those here where I live.  

Martha Stewart Member     Rating: Unrated       05/17/2008   I have finally made this recipe for a 2nd time, and this time I made it in 3 cake pans. It worked so much better. I didn't even have to worry about leveling the cakes since the tops didn't "dome-up" on top. It was a much faster assembly process. I rotated the pans after 15 minutes, and they baked for a total of 20 minutes. My only complaint for this recipe is when cutting each piece, the slices want to fall apart since the frosting doesn't surround the entire cake. It's still very delish!  

Martha Stewart Member     Rating: Unrated       02/26/2008   I've noticed that the cake has gotten more moist after it has sat around a couple days. So Delicious!! I highly recommend this recipe.  

Martha Stewart Member     Rating: Unrated       02/24/2008   This cake was very delicious. I had 2 problems though. 1) The cake sunk in the middle. I don't know if that's because I live at high altitudes, or what. 2) The cake was difficult to cut into layers. The next time I make this, I'm going to try baking it in 3 separate cake pans, which would solve both problems. The cake could've been a tad more moist. The frosting was DELISH! And the toasted coconut for a garnish really gave it a nice crunch and flavor.

    Martha Stewart Member

    Rating: Unrated 01/11/2011

I was really pleased with how this cake turned out. The frosting was especially delicious, and for the ease of assembly, it looked beautiful!

Rating: Unrated

Rating: Unrated 08/01/2010

Yo lo hice es una delicia

Es una delicia, yo lo hice en tres moldes diferentes y queda mucho mejor. Realmente me qued?ɬ? como el de Martha.

Rating: Unrated 07/19/2010

To HullaGirl: I don’t really know either, but if you don’t have cake flour in your area, I suppose you could give it a try!

Rating: Unrated 02/23/2010

Would it make a huge difference if I added regular flour instead of cake flour? We don’t have those here where I live.

Rating: Unrated 05/17/2008

I have finally made this recipe for a 2nd time, and this time I made it in 3 cake pans. It worked so much better. I didn’t even have to worry about leveling the cakes since the tops didn’t “dome-up” on top. It was a much faster assembly process. I rotated the pans after 15 minutes, and they baked for a total of 20 minutes. My only complaint for this recipe is when cutting each piece, the slices want to fall apart since the frosting doesn’t surround the entire cake. It’s still very delish!

Rating: Unrated 02/26/2008

I’ve noticed that the cake has gotten more moist after it has sat around a couple days. So Delicious!! I highly recommend this recipe.

Rating: Unrated 02/24/2008

This cake was very delicious. I had 2 problems though. 1) The cake sunk in the middle. I don’t know if that’s because I live at high altitudes, or what. 2) The cake was difficult to cut into layers. The next time I make this, I’m going to try baking it in 3 separate cake pans, which would solve both problems. The cake could’ve been a tad more moist. The frosting was DELISH! And the toasted coconut for a garnish really gave it a nice crunch and flavor.

All Reviews for Chocolate Cake with Coconut-Pecan Frosting

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chocolate Cake with Coconut-Pecan Frosting

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest