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Ingredients:
- For the Cake:
- 4 large eggs
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup buttermilk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
- For the Chocolate Ganache:
- 1/2 cup heavy cream
- Additional chopped pecans and shredded coconut for topping (optional)
Instructions:
1. Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. Cream the Butter and Sugar:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
3. Mix the Dry Ingredients:
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
- Stir in the vanilla extract.
4. Fold in the Coconut, Pecans, and Chocolate Chips:
- Gently fold in the shredded coconut, chopped pecans, and half of the chocolate chips.
- Pour the batter into the prepared loaf pan.
5. Bake the Cake:
- 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 to cool completely.
6. Make the Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from heat and add the remaining chocolate chips. Stir until smooth and melted.
7. Drizzle and Serve:
- Drizzle the chocolate ganache over the cooled cake.
- Sprinkle with additional chopped pecans and shredded coconut on top if desired.
