- 1 cup pecans
- 1 1/2 sticks unsalted butter, room temperature, plus more for pan
- 2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for pan
- 1 1/4 cups unsweetened finely shredded coconut, such as Bob’s Red Mill
- 1 cup cream of coconut (from a 15-ounce can)
- 3/4 cup whole milk, room temperature
- 2 tablespoons distilled white vinegar
- 3 tablespoons Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons kosher salt
- 1 1/4 cups sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla paste or extract
- 5 ounces semisweet chocolate, melted and cooled slightly
- 5 ounces semisweet chocolate, chopped (1 cup)
- 2/3 cup heavy cream
- Step 1For the Cake: Preheat oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet; toast until darkened slightly and fragrant, 10 to 12 minutes. Let cool slightly, then finely chop.
- Step 2Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a saucepan, stir together shredded coconut, cream of coconut, and 2 tablespoons flour. Bring to a boil, then reduce heat to medium and boil 30 seconds. Remove from heat, stir in pecans, and let cool completely. Meanwhile, stir together milk and vinegar; let stand until curdled, about 5 minutes.
- Step 3In a bowl, whisk together remaining 2 cups flour, cocoa, baking soda, and salt. In another bowl, beat butter with sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and beat in flour mixture in three additions, alternating with milk mixture, and beginning and ending with flour, just until combined. Beat in chocolate.
- Step 4Pour batter into prepared pan, and smooth top with a spatula. Spoon coconut mixture evenly on top of batter in a ring, leaving an approximately 1/2-inch border all around sides and center. (It will sink down into the batter as the cake bakes.)
- Step 5Bake until a wooden skewer inserted in center of cake layer comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Invert cake onto rack; let cool completely.
- Step 6For the Glaze: Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a simmer. Pour over chocolate; let stand 5 minutes. Gently stir until smooth (don’t whisk or vigorously stir, which can create air bubbles in finished glaze).
- Step 7Let stand until thickened slightly but still warm and thin enough to pour, about 5 minutes. Pour evenly over top of cake; let stand until set, about 30 minutes. Transfer to a cake stand or plate; slice and serve, or loosely tent with foil and store at room temperature up to 2 days.