Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup buttermilk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup shredded coconut
– 1 cup chopped pecans
– 1 package (8 ounces) cream cheese, softened
– ½ cup powdered sugar
– 1 teaspoon vanilla extract (for cheesecake layer)
– 2 cups whipped cream (for topping, optional)
Equipment Needed
– Large mixing bowls
– Electric mixer
– Measuring cups and spoons
– Rubber spatula
– 9-inch round cake pans
– Parchment paper
– Cooling rack
– Offset icing spatula (for frosting, optional)
Step-by-Step Instructions
First, I start by preheating my oven to 350°F (175°C) and greasing my 9-inch round cake pans. I like to line the bottoms with parchment paper for easy removal later. In a large mixing bowl, I whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined. Next, I add in the softened butter, buttermilk, eggs, and the first teaspoon of vanilla extract. I mix everything on medium speed until smooth and fluffy, which takes about 2 minutes. The smell is absolutely divine! It’s already starting to come together. (See the next page below to continue steps…)
