There’s something about a warm pan coming out of the oven that makes a house feel like home — the kind of comfort my mama always served on Sundays. This Chocolate Coconut Pecan Cake is the kind of dessert that gathers folks to the table and keeps conversations going long after the last crumb is gone.
Why make this recipe
This cake is a Southern-style, no-fuss wonder that tastes like a hug: chocolatey cake, a layer of coconut and pecans tucked beneath, and a tangy cream cheese ribbon that melts into pockets of sweetness. It’s perfect for potlucks, holiday tables, or any day you want to make somebody feel loved with something homemade.
How to make Chocolate Coconut Pecan Cake
Start with a boxed chocolate cake mix for ease, then add the little surprises that make it unforgettable — shredded coconut, toasted pecans, and a rich cream cheese topping dotted with chocolate chips. The technique is simple: layer, dollop, bake, and share warm slices while the house smells like a Southern kitchen on a slow afternoon.
Ingredients:
- 1 box (15.25 ounces) chocolate cake mix
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup (1 stick or 113g) butter, melted
- 2 1/2 cups (312.5g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- chocolate ice cream, optional
Directions:
Preheat oven to 350 degrees and grease a 9×13-inch pan with cooking spray. Prepare the cake batter according to package directions. Sprinkle your coconut and pecans onto the bottom of the prepared pan. Spread your cake mix over the top. Set aside. In a large bowl, combine the cream cheese, butter, confectioners’ sugar, vanilla, and salt, and beat with a mixer until combined. Dollop the mixture over the cake, and spread it out. Sprinkle chocolate chips on top and bake for about 50 minutes, or until the center is set. Serve warm with ice cream, if desired.
How to serve Chocolate Coconut Pecan Cake
Serve it warm, straight from the oven with a scoop of chocolate ice cream melting over the top — that contrast of warm cake and cold ice cream is pure comfort. For a more formal dessert, let it cool slightly, slice into neat squares, and dust with a light sprinkle of extra confectioners’ sugar or toasted pecans.
How to store Chocolate Coconut Pecan Cake
Store leftovers covered in the refrigerator for up to 4 days — the cream cheese keeps things rich, but chilling helps it stay fresh. If you’d like to keep a piece longer, wrap individual slices tightly in plastic and freeze for up to 2 months; thaw in the fridge before warming gently in the oven or microwave.
Tips to make Chocolate Coconut Pecan Cake
- Toast the pecans lightly in a dry skillet for a few minutes to deepen their flavor before sprinkling them in the pan.
- Soften the cream cheese fully to avoid lumps in your topping; room temperature is your friend here.
- If the cake isn’t browning as much as you’d like, place it on the middle rack and tent loosely with foil for the last 10 minutes to prevent over-browning while the center finishes baking.
- Use full-fat cream cheese for the creamiest, most nostalgic flavor.
Variations (if any)
- Swap semi-sweet chips for dark chocolate chunks for a more intense flavor.
- Add a teaspoon of instant coffee granules to the cake batter to deepen the chocolate notes, Southern-style.
- For a tropical twist, stir 1/4 cup of crushed pineapple (drained) into the coconut before sprinkling it in the pan.
FAQs
Q: Can I make this in a bundt pan instead of a 9×13?
A: You can, but baking time will change. A bundt will usually bake faster or slower depending on batter depth — keep an eye on it and use a toothpick to check doneness. The Best of BS bundt version is a great reference for adapting layers and timing.
Q: Do I need to refrigerate the cake because it has cream cheese?
A: Yes, because of the cream cheese topping it’s best stored in the refrigerator. If you’re serving it warm, leave it out only for short periods while people enjoy it, then refrigerate leftovers.
Q: Can I make the cream cheese layer ahead of time?
A: You can mix the cream cheese topping a day ahead and keep it covered in the fridge. Bring it back to room temperature and give it a quick stir before dolloping over the batter.
Q: What if I don’t have boxed cake mix — can I make this from scratch?
A: Absolutely. A simple chocolate cake from scratch will work fine. You’ll want a batter with a similar volume and texture to pour over the coconut and pecans.
Q: How do I know when the cake is done?
A: The center should be set and not jiggly; a toothpick inserted near the center may come out with a few moist crumbs, but it shouldn’t be slick with raw batter.
Conclusion
There’s a special kind of joy in pulling this Chocolate Coconut Pecan Cake from the oven and watching folks come together around the table. For more inspiration on layered chocolate cakes with coconut and pecans, I like to look at this Easy Chocolate Pecan-Coconut Bundt Cake for a lovely bundt-style take. If you’re dreaming of a richer, multi-layered chocolate experience, the Homemade German Chocolate Cake recipe is a beautiful reference for coconut-pecan frosting ideas. Come on back and tell me how yours turned out — there’s always room at my table for one more slice and one more story.
Chocolate Coconut Pecan Cake
Ingredients
Method
- Preheat oven to 350 degrees F and grease a 9×13-inch pan with cooking spray.
- Prepare the chocolate cake batter according to package directions.
- Sprinkle sweetened shredded coconut and chopped pecans onto the bottom of the prepared pan.
- Spread the prepared cake mix over the coconut and pecans.
- In a large bowl, combine softened cream cheese, melted butter, confectioners' sugar, vanilla extract, and kosher salt.
- Beat the mixture with a mixer until combined.
- Dollop the cream cheese mixture over the cake mix and spread it out evenly.
- Sprinkle chocolate chips on top of the batter.
- Bake for about 50 minutes, or until the center is set.
- Serve warm, straight from the oven with a scoop of chocolate ice cream melting over the top.
- For a more formal presentation, let it cool slightly, slice into neat squares, and dust with extra confectioners' sugar or toasted pecans.