A true classic dessert featuring a rich chocolate cake topped with a decadent coconut-pecan frosting.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add sugar, eggs, buttermilk, oil, and vanilla. Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin). Pour evenly into prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Cool to spreading consistency.
Frost the cooled cake layers with the coconut-pecan frosting.