This delightful cake is not just a treat for the taste buds; it’s a true Southern classic that embodies the spirit of Texas baking. Known for its rich flavors and unique texture, this cake features a luscious combination of chocolate, nuts, and a hint of coconut flavor that makes every bite unforgettable.
Ingredients
Scale:
3 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
4 large eggs
2 teaspoons vanilla extract
1 cup boiling water
1 cup chopped pecans
1 cup shredded coconut
1 batch of cream cheese frosting
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
Pour in the vegetable oil, buttermilk, eggs, and vanilla extract. Mix on medium speed until blended, about 2-3 minutes.
Carefully stir in the boiling water until the batter is smooth.
Fold in the chopped pecans and shredded coconut gently with a spatula.
Transfer the batter into the prepared bundt pan, smoothing the top with a spatula.
Place the bundt pan in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
While the cake cools, whip together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
