Kitchen Equipment You’ll Need
Bundt pan or loaf pan
Electric mixer
Mixing bowls
Saucepan (for topping)
Cooling rack
Measuring cups and spoons
Spatula
Tips for Success
Use room temperature ingredients for smoother mixing
Grease your pan well to prevent sticking
Let the cake cool fully before adding the topping
Ingredients
For the cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
For the topping:
½ cup unsalted butter
1 cup evaporated milk
1 cup brown sugar
3 large egg yolks
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract
Directions
Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Add dry ingredients to the creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Mix just until combined.
Pour batter into prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
To make the topping, combine butter, evaporated milk, brown sugar, and egg yolks in a saucepan over medium heat. Cook, stirring constantly, until thickened—about 10 minutes. Remove from heat and stir in coconut, pecans, and vanilla.
Cool topping slightly, then spread over cooled cake.
Additional Tips or Variations
Drizzle with melted chocolate for an extra layer of indulgence
Toast the pecans and coconut for a deeper flavor
Add chocolate chips to the batter for extra richness
Bake in mini loaf pans for giftable portions