For an extra burst of flavor, try toasting the coconut flakes before adding them to the topping. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using. Store any leftover cake in the refrigerator.
Miami Beach Cake
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS18
Transport yourself to the sun-kissed shores of Miami with this luscious cake. Layers of moist, chocolate-studded batter are crowned with a crunchy coconut-pecan topping and enveloped in a cloud of sweetened whipped cream. A delightful taste of paradise in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate58 g
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Cholesterol93 mg
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Fiber2 g
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Protein6 g
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Saturated Fat18 g
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Sodium455 mg
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Sugar39 g
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Fat31 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375°F (190°C). Grease and flour two 9-inch round cake pans. This ensures the cake releases easily. (Prep time: 5 minutes)
02
StepMelt 1/3 cup of chocolate chips. In a separate bowl, combine the melted butter, coconut, pecans, and the remaining 2/3 cup of chocolate chips. Set aside. (Prep time: 10 minutes)
03
StepIn a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air and creates a tender crumb. (Prep time: 5 minutes)
04
StepAdd the eggs one at a time, beating well after each addition. Blend in the melted chocolate and vanilla extract. (Prep time: 3 minutes)
05
StepIn a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! (Prep time: 7 minutes)
06
StepPour the batter evenly into the prepared cake pans. Sprinkle the coconut-pecan mixture over the top of the batter. (Prep time: 2 minutes)
07
StepBake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean, or the cake springs back when lightly touched. (Bake time: 30-40 minutes)
08
StepLet the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely. (Cool time: 60 minutes)
09
StepWhile the cakes are cooling, prepare the whipped cream frosting. In a chilled bowl, beat the heavy cream with the remaining 2 tablespoons of sugar until stiff peaks form. (Prep time: 5 minutes)
10
StepOnce the cakes are completely cool, frost the top of one layer with half of the whipped cream. Place the second cake layer on top and frost the entire cake with the remaining whipped cream. (Prep time: 10 minutes)
11
StepRefrigerate the cake for at least 30 minutes before serving to allow the frosting to set. (Chill time: 30 minutes)
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Kendall Wilderman
Jun 8, 2025This cake is absolutely divine! The coconut-pecan topping adds a wonderful crunch, and the whipped cream is so light and airy.
Sarai Labadie
May 20, 2025The best cake I've ever tasted! It's so moist and flavorful, and the whipped cream is the perfect complement. I'll definitely be making this again.
Ines Gottlieb
May 11, 2025I made this for my daughter's birthday, and it was a huge hit! Everyone raved about it. The recipe was easy to follow, and the cake turned out perfectly.