Description
A delightful dessert combining rich chocolate flavor with a creamy coconut-pecan topping, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup sweetened condensed milk
- 1 cup chocolate frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- Add the milk, vegetable oil, eggs, and vanilla. Beat on medium speed for about 2 minutes until smooth.
- Carefully stir in the boiling water until the batter is thin but smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes. Poke holes all over the top using the handle of a wooden spoon.
- In a small bowl, mix together the sweetened condensed milk, shredded coconut, and chopped pecans.
- Pour this coconut-pecan mixture over the cake, ensuring it fills the holes.
- Allow the cake to cool completely, then spread the chocolate frosting evenly over the top.
Notes
Serve chilled or at room temperature. Great for parties or as a dessert after dinner. Store covered in the refrigerator for up to five days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American