Ingredients
Equipment
Method
Cake
- Preheat oven to 325°F (160°C) and grease and flour a 10-12 cup Bundt pan; then set aside.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated into the batter before adding the next.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry mixture.
- Stir in the vanilla extract, then gently fold in the chopped pecans and shredded coconut until they are just combined.
- Pour the batter evenly into the prepared Bundt pan and bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Drizzle
- Once the cake is cool, combine the chocolate chips and heavy cream in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring after each until the mixture is smooth and melted, then drizzle over the cooled cake.
Notes
For best results, ensure all cold ingredients are at room temperature before mixing. Store any leftover cake tightly covered at room temperature for up to 3 days, or refrigerate for longer.