Coconut Crunch-Topped Chocolate Cake
Ingredients
The cake
-
1
cup
water
-
1
cup
butter
-
½
cup
unsweetened cocoa
-
2
cups
sugar
-
1¾
cups
flour
-
1
teaspoon
baking soda
-
½
teaspoon
table salt
-
3
large
eggs
-
¾
cup
buttermilk or sour cream
-
1
teaspoon
vanilla extract
The coconut topping
-
½
cup
salted butter
-
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 the oven to 350°F and grease a 9x13 inch pan.
- In a medium saucepan, combine water, butter, and cocoa powder and bring to a boil for 1 minute.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Add eggs, vanilla, and buttermilk (or sour cream) to the dry ingredients and mix until blended.
- Stir in the cocoa mixture until just combined and pour into the prepared pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- While the cake bakes, mix the coconut topping ingredients (except milk) in a bowl.
- Add enough milk to the topping to bring it together.
- Once the cake is done, turn on the oven broiler and spread the coconut topping over the cake.
- Broil for about 2 minutes, then spread the topping and broil for another 1-1.5 minutes until browned, watching closely to avoid burning.
- Allow to cool slightly before serving warm with ice cream.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
50mg
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