1. The Chocolate Cake Layers
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk (at room temperature)
- 1/2 cup vegetable oil
- 2 large eggs (at room temperature)
- 2 tsp vanilla extract
- 1 cup hot coffee (or boiling water)
2. Coconut-Pecan Frosting (The Star Ingredient)
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Step 1: Bake the Cake
- Preheat your oven to 175°C (350°F). Grease and flour two or three 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add the buttermilk, oil, eggs, and vanilla. Mix on medium speed until well combined.
- Reduce speed and carefully pour in the hot coffee. Whisk by hand until the batter is smooth (it will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 2: Make the Frosting
- In a saucepan, combine the evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 10–12 minutes).
- Remove from heat and stir in the vanilla, shredded coconut, and chopped pecans.
- Allow the frosting to cool completely until it reaches a spreadable consistency.
Step 3: Assembly
- Place one cake layer on a serving plate.
- Spread a generous amount of the coconut-pecan frosting over the top.
- Top with the second cake layer and spread the remaining frosting over the top (and sides, if desired).
