Ingredients
- Carmel Icing:
- 2/3 cup butter, softened
- 2 1/4 cups sugar
- 4 oz. German chocolate, melted
- 5 large eggs
- 1 tsp. vanilla
- 2 3/4 cups flour
- 1/2 tsp. baking powder
- 1/4 tsp. soda
- 1/4 tsp. salt
- 1 1/4 cups buttermilk
- 1/2 cup coconut
- 1 cup chopped pecans
- Additional chopped pecans and coconut
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup half/half
- 1 cup powdered sugar
- 1/2 tsp. vanilla
- 1/4 tsp. salt
Preparation
Step 1
Preheat oven to 300.
Generously grease and flour a 10" fluted cake pan.
Beat butter and sugar at medium speed until fluffy. Add melted chocolate and mix well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.
Sift dry ingredients. Gradually add dry ingredients to butter mixture, alternately with buttermilk. Gently stir in pecans and coconut. Pour into pan. Bake for 90 minutes. Cover with foil last 20 minutes to prevent overbrowning.
Cool cake in pan 10-12 minutes.
Icing:
Melt butter in saucepan over medium heat. Add brown sugar and half/half, stirring continually for 3 minutes or until smooth. Remove from heat. Pour into a glass mixing bow. Add powdered sugar and beat on low, slowly raising to medium until mixture is smooth. Add salt and vanilla and beat until smooth.
After cake has cooled, drizzle with icing. Sprinkle with coconut and chopped pecans.