A decadent, indulgent layer cake featuring rich chocolate cake layers and a signature coconut-pecan frosting.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
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.
Whisk together flour, cocoa, baking soda, and salt. In a separate bowl, cream butter and sugar until light. Beat in eggs one at a time, then vanilla.
Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour. Stir in boiling water until smooth (batter will be thin).
Divide batter between pans. Bake 30-35 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then remove to wire racks to cool completely.
For frosting: Combine evaporated milk, sugar, egg yolks, and butter in saucepan. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat; stir in vanilla, coconut, and pecans. Cool to spreading consistency.
Frost between layers and on top of cooled cake. Serve at room temperature.