A lady from our church makes this every year for her daughter.

Gallery

Recipe Summary

Servings:
12
Yield:
1 - 2 layer cake
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour bottom of two 9 inch round cake pans. Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • Melt 1/3 cup chocolate morsels. Combine melted butter or margarine with coconut, pecans, and 2/3 cup chocolate morsels; set aside.

  • Cream butter or margarine in a large mixing bowl. Gradually add 1 1/2 cups sugar, and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.

  • Combine the flour, baking soda, and salt. Add these dry ingredients alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Mix well after each addition. Pour batter into greased pans. Sprinkle with coconut mixture.

  • Bake for 30 to 40 minutes, or until cake springs back when touched lightly in center. Cool cake on wire racks.

  • Beat cream with 2 tablespoons of sugar until stiff. Fill and frost cooled cake with whipped cream. Refrigerate after icing.

Nutrition Facts

512 calories; protein 5.8g 12% DV; carbohydrates 57.5g 19% DV; fat 30.6g 47% DV; cholesterol 93.1mg 31% DV; sodium 455mg 18% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2007
This is a great cake!!!!! I make it without the coconut as most of my family does not like it - I love coconut and would probably eat the whole cake if I made it with coconut. I use 1 pint of cream whipped to frost the cake - its a favorite here! Read More
(11)

Most helpful critical review

Rating: 3 stars
08/29/2002
This was a good cake. The whipped cream (1 cup)was not enough for the whole cake just middle and top. Also I baked it for only 25 minutes at the specified temperature and it was done. The coconut on top of the cakes would have burnt if I left them in longer. Read More
(7)
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/05/2007
This is a great cake!!!!! I make it without the coconut as most of my family does not like it - I love coconut and would probably eat the whole cake if I made it with coconut. I use 1 pint of cream whipped to frost the cake - its a favorite here! Read More
(11)
Rating: 3 stars
08/29/2002
This was a good cake. The whipped cream (1 cup)was not enough for the whole cake just middle and top. Also I baked it for only 25 minutes at the specified temperature and it was done. The coconut on top of the cakes would have burnt if I left them in longer. Read More
(7)
Rating: 5 stars
06/25/2009
The cake is really good. I made it into cupcakes!! Read More
(5)
Advertisement
Rating: 5 stars
05/28/2005
Great cake. Read More
(4)
Rating: 3 stars
07/11/2007
Nothing spectacular - just a cake. Won't make again. Read More
(3)