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Miami Beach Cake
Miami Beach Cake
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A timeless family favorite lovingly passed down through generations.
Ingredients:
  • 1 cup semisweet chocolate chips
  • 0.5 cup chopped pecans
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 cup butter
  • 1.5 cups white sugar
  • 2 eggs
  • 1.25 cups buttermilk
  • 1 cup heavy whipping cream
  • 2 tablespoons white sugar
  • 1 cup flaked coconut
Instructions:
  • Prepare the two 9-inch round cake pans by greasing and flouring the bottoms. Preheat the oven to 375 degrees F (190 degrees C).
  • Melt 1/3 cup chocolate morsels. Mix in melted butter or margarine with coconut, pecans, and 2/3 cup chocolate morsels; and set aside.
  • In a large mixing bowl, cream together butter or margarine with 1 1/2 cups sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in melted chocolate and vanilla extract until well combined.
  • In a bowl, mix the flour, baking soda, and salt. Add these dry ingredients and buttermilk alternately to the creamed mixture, starting and ending with the dry ingredients. Stir well after each addition, then pour the batter into greased pans and top with the coconut mixture.
  • Bake for 30 to 40 minutes, or until the cake springs back lightly in the center. Let the cake cool on wire racks.
  • Whip cream with 2 tablespoons of sugar until it forms stiff peaks. Use the whipped cream to fill and frost the cooled cake. Chill the cake in the refrigerator after frosting.

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