“A big piece of this moist cake is a chocolate and coconut devotee's dream," notes Johnnie. "You should see my husband, children and grandkids smile when I serve it.”
Ingredients
- 1 cup buttermilk
- 1 cup canola oil
- 1 cup brewed coffee, chilled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 cups sugar
- 3/4 cup baking cocoa
- 2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons salt
- 1/2 cup chopped pecans
- filling:
- 2 tablespoons all-purpose flour, divided
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup sweetened shredded coconut
- chocolate glaze:
- 1 cup confectioners' sugar
- 3 tablespoons baking cocoa
- 2 to 3 tablespoons hot water
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
Directions
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine buttermilk, oil, coffee, eggs and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to buttermilk mixture, beating just until combined. Fold in pecans.
- Pour half of the batter into prepared pan; sprinkle with 1 tablespoon flour. In a small bowl, beat cream cheese, sugar, egg and vanilla until smooth. Toss chocolate chips and coconut with remaining 1 tablespoon flour; fold into cream cheese mixture. Spoon over batter to within 1/2 in. of edges; top with remaining batter.
- Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 20-25 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.
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