Chocolate, Coconut & Pecan Cake

Name: Chocolate, Coconut & Pecan Cake
Yield: Serves 8-10
Ingredients: 23 cm springform cake tin, bottom and sides lined with baking paper and the outside wrapped in foil; 23 cm springform cake tin, bottom and sides lined with baking paper and the outside wrapped in foil; 23 cm springform cake tin, bottom and sides lined with baking paper and the outside wrapped in foil; 200 g soft light brown sugar; 80 g good quality cocoa powder; 320 g self-raising flour; 200 g caster sugar; 300 ml evaporated milk; 130 g unsalted butter, melted; 100 ml strong, hot coffee; 100 ml strong, hot coffee; 1 x 397 g can shop-bought caramel; 300 g desiccated coconut, roasted; 3 medium eggs; salt; 150 g pecans, roasted and finely chopped

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Bad Girl Bakery

By Jeni Iannetta

Published 2021

About

This cake is inspired by the flavours in German chocolate cake, but the topping — a thick layer of crunchy, nutty coconut and soft caramel — takes centre stage. The cake itself is very simple and a really versatile recipe, and the topping just takes a little mixing, but the end result is very impressive. If you don’t like coconut, you could top it with the chocolate glaze or with a simple buttercream.

Ingredients

Baking
Vegetarian
Cake

Ingredients

Method