Miami Beach Cake

Miami Beach Cake

5 Reviews 1 Pic
Allison Hancock
Recipe by  Allison Hancock

“A lady from our church makes this every year for her daughter.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 2 layer cake

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Directions

  1. Grease and flour bottom of two 9 inch round cake pans. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt 1/3 cup chocolate morsels. Combine melted butter or margarine with coconut, pecans, and 2/3 cup chocolate morsels; set aside.
  3. Cream butter or margarine in a large mixing bowl. Gradually add 1 1/2 cups sugar, and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.
  4. Combine the flour, baking soda, and salt. Add these dry ingredients alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Mix well after each addition. Pour batter into greased pans. Sprinkle with coconut mixture.
  5. Bake for 30 to 40 minutes, or until cake springs back when touched lightly in center. Cool cake on wire racks.
  6. Beat cream with 2 tablespoons of sugar until stiff. Fill and frost cooled cake with whipped cream. Refrigerate after icing.

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Reviews (5)

Rate This Recipe
magpercy
11

magpercy

This is a great cake!!!!! I make it without the coconut as most of my family does not like it - I love coconut and would probably eat the whole cake if I made it with coconut. I use 1 pint of cream, whipped, to frost the cake - its a favorite here!

jems
7

jems

This was a good cake. The whipped cream (1 cup)was not enough for the whole cake, just middle and top. Also, I baked it for only 25 minutes at the specified temperature and it was done. The coconut on top of the cakes would have burnt if I left them in longer.

Kell1581
5

Kell1581

The cake is really good. I made it into cupcakes!!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 512 cal
  • 26%
  • Fat
  • 30.6 g
  • 47%
  • Carbs
  • 57.5 g
  • 19%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

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