Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) dutch-process cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 1/2 tsp (7g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup (240ml) full-fat buttermilk, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 can (12 oz / 354ml) evaporated milk
  • 1/2 cup (100g) brown sugar, packed
  • 3 large egg yolks
  • 1/2 cup (115g) unsalted butter
  • 2 cups (200g) sweetened shredded coconut
  • 1 cup (115g) chopped pecans
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper.
  2. Cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. Sift together the flour, cocoa powder, baking soda, and salt. Alternately add the dry ingredients and buttermilk to the butter mixture, stirring until just combined.
  4. Divide the batter evenly between the two pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  6. In a medium heavy-bottomed saucepan over medium heat, whisk together evaporated milk, brown sugar, egg yolks, butter, and salt. Stir constantly for 10-12 minutes until the mixture thickens into a glossy custard.
  7. Remove the custard from heat and fold in the shredded coconut, chopped pecans, and vanilla extract.
  8. Place one cooled cake layer on a plate. Spread a generous amount of coconut pecan frosting over the top. Top with the second cake layer and cover the top and sides with the remaining frosting.