1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans
1 cup semisweet chocolate chips
1/2 cup heavy cream
Directions:
Preheat your oven to 350Β°F (175Β°C). Grease and flour a loaf pan.
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.
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.
Fold in the shredded coconut, chopped pecans, and half of the chocolate chips. Pour the batter into the prepared loaf pan.
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 to a wire rack to cool completely.
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.
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