Ingredients

• All-purpose flour - 2 cups
• Granulated sugar - 2 cups
• Unsweetened cocoa powder - ¾ cup
• Baking soda - 1 ½ teaspoons
• Salt - 1 teaspoon
• Buttermilk - 1 cup
• Unsalted butter - ½ cup (1 stick)
• Vanilla extract - 2 teaspoons
• Eggs - 2 large
• Boiling water - 1 cup
• Sweetened shredded coconut - 1 cup
• Chopped pecans - 1 cup
• Evaporated milk - 1 cup
• Egg yolks - 3
• Vanilla extract (for frosting) - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

2. 2.

   In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

3. 3.

   Add buttermilk, melted butter, and vanilla extract to the dry ingredients. Mix until well combined.

4. 4.

   Add eggs one at a time, mixing well after each addition.

5. 5.

   Gradually stir in boiling water until the batter is smooth. The batter will be thin.

6. 6.

   Divide the batter evenly among the prepared cake pans.

7. 7.

   Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

8. 8.

   Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

9. 9.

   For the frosting, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan.

10. 10.

    Cook over medium heat, stirring constantly, until thickened, about 12 minutes.

11. 11.

    Remove from heat and stir in coconut and pecans. Let cool until spreadable.

12. 12.

    Spread frosting between layers and over the top and sides of the cake.

Nutritional Facts