Description
A rich chocolate cake topped with a decadent mixture of coconut and pecans, perfect for celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup unsweetened shredded coconut
- 1 cup chopped pecans
- 1 cup granulated sugar (for frosting)
- ½ cup unsalted butter, softened
- 2 large egg yolks
- 1 teaspoon pure vanilla extract (for frosting)
- 1 cup evaporated milk
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
- Fold the wet ingredients into the dry ingredients until just combined.
- Stir in the boiling water to achieve a thin batter.
- Divide the batter between the pans and bake for 30-35 minutes, until a toothpick comes out clean.
- For frosting, combine sugar, butter, evaporated milk, egg yolks, and vanilla in a saucepan and cook over medium heat, stirring for about 12 minutes until thickened.
- Mix in shredded coconut and pecans, then let cool.
- Once the cakes are cooled, layer them, spreading frosting in between and on top.
- Serve and enjoy your delicious cake!
Notes
Ensure eggs and buttermilk are at room temperature for best results. Toast pecans for added flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg