Coconut Crunch-Topped Chocolate Cake
This tender chocolate cake is topped with a broiled mix of buttery brown sugar, coconut, and pecans that toasts up to caramelized perfection. It's delicious on its own, or topped with whipped cream or vanilla ice cream.
Servings servings
Ingredients
Cake
- 1 cup water
- 1 cup 2 sticks butter
- ½ cup unsweetened cocoa
- 2 cups sugar
- 1 ¾ cups flour spooned lightly into measuring cups and leveled with a knife
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 3 eggs
- ¾ cup buttermilk or sour cream
- 1 teaspoon vanilla extract
Broiled Coconut Topping
- ½ cup salted butter (1 stick)
- 1 cup dark brown sugar
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2-3 tablespoons whole milk or half and half
Instructions
- Preheat oven to 350℉. Grease a 9×13″ pan (and flour it if you like to; I usually don’t) and set it aside.
- In a medium saucepan, combine the water, butter, and cocoa powder. Over medium heat, stir the mixture frequently until it comes to a boil. Boil for 1 minute, then remove from heat.
- In a large bowl (or the bowl of your stand mixer), add the flour, sugar, baking soda, and salt and whisk together to combine. Add the eggs, vanilla, and buttermilk (or sour cream) and beat until blended. Add the cocoa mixture and beat until just combined. Pour into the prepared pan.
- Bake for 25-30 minutes or until a pick inserted into the center comes out clean.
- While the cake is baking, combine the coconut topping ingredients (except the milk or half and half) in a medium bowl. Add a few tablespoons of milk or half and half, enough to help bring everything together.
- When the cake is done baking, remove from the oven and turn on the oven broiler. Carefully drop the coconut topping over the cake and place the cake back in the oven for about 2 minutes. As the topping starts to melt, open the oven and gently spread it out over the cake. Return to oven just long enough for the coconut to start to brown (about 1 minute-90 seconds), but keep a close eye on it because it will burn very quickly. Remove from the oven and serve warm with ice cream. It's also delicious cooled, with or without ice cream or whipped cream.
Notes
- Store cooled cake, tightly covered, at room temperature or in the fridge, and enjoy within 2-3 days for best results.
- Note that the topping will soften a little after being stored, but I actually think the cake is at its best on day 2!
Nutrition
Calories: 410kcal, Carbohydrates: 47g, Protein: 4g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 275mg, Potassium: 148mg, Fiber: 3g, Sugar: 35g, Vitamin A: 535IU, Vitamin C: 0.1mg, Calcium: 43mg, Iron: 1mg
Calories: 410kcal
Cost: $15
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