Servings: 12–16 slices
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
- Pinch of salt
Method
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, oil, and vanilla extract. Beat until well combined.
- Gradually stir in the hot coffee or water. The batter will be thin.
- Divide the batter evenly between the prepared pans.
- Bake for 28–33 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Coconut-Pecan Frosting
- In a saucepan, whisk together the evaporated milk, sugar, egg yolks, butter, and salt.
- Cook over medium-low heat, stirring constantly, for 10–12 minutes, until thickened.
- Remove from the heat and stir in the vanilla, shredded coconut, and chopped pecans.
- Allow the frosting to cool until thick enough to spread.
- Place one cake layer on a serving plate and spread half the frosting over it.
- Add the second cake layer and spread the remaining frosting over the top. Leave the sides unfrosted for a traditional finish.
- Slice and serve this rich, moist chocolate cake topped with sweet coconut and crunchy pecans! 🍫🥥🍰