Ingredients
For the Cake:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water or hot coffee
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- ¾ cup granulated sugar
- ½ cup butter
- 3 egg yolks
- 1 tsp vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
Method
- Prepare the oven: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add the wet ingredients: Add eggs, buttermilk, oil, and vanilla. Mix until smooth. Slowly pour in the hot water or coffee and mix until combined. The batter will be fairly thin.
- Bake: Divide the batter evenly between the prepared pans. Bake for 22–28 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- Make the frosting: In a saucepan, whisk together evaporated milk, sugar, butter, and egg yolks. Cook over medium-low heat for 10–12 minutes, stirring constantly, until thickened and creamy.
- Add coconut & pecans: Remove from the heat and stir in vanilla, shredded coconut, and chopped pecans. Let the frosting cool until spreadable.
- Assemble: Place one cake layer on a serving plate. Spread a generous layer of coconut-pecan frosting over it. Add the second layer and repeat. Top with the final cake layer and cover the top generously with the remaining frosting.
- Serve: Let the cake sit for 30 minutes before slicing. Serve and enjoy every rich, chocolatey, coconut-pecan bite! 🍫🥥🌰❤️