Servings: 10 people
Calories: 450kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Bread pan
- Parchment paper (optional)
- Spatula
Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips
- 0.5 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a bread pan.
- In a large bowl, beat softened butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition, and stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
- Fold in shredded coconut, chopped walnuts, and half the chocolate chips.
- Pour the batter into the prepared bread pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
- For the ganache, heat the heavy cream until it simmers, remove from heat, and stir in remaining chocolate chips until smooth.
- Drizzle the ganache over the cooled cake and sprinkle additional nuts and coconut on top.
Notes
This cake stays fresh at room temperature for up to 3 days or can be frozen for longer storage. Always let it come to room temp before slicing for the best texture and flavor.
Nutrition
Calories: 450kcal | Carbohydrates: 56g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 114mg | Sodium: 240mg | Potassium: 180mg | Fiber: 1g | Sugar: 28g | Vitamin A: 700IU | Calcium: 40mg | Iron: 2mg
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