INGREDENT
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup hot water
For the Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- ½ cup unsalted butter
- 1½ tsp vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Frosting (Optional):
- 1 cup unsalted butter (2 sticks)
- ¾ cup unsweetened cocoa powder
- 3½ cups powdered sugar
- ⅓ cup milk (plus more if needed)
- 2 tsp vanilla extract
Instructions
- Make the Cake Layers:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla. Beat until smooth. Slowly stir in hot water until well combined.
Divide the batter evenly between the pans and bake 25–30 minutes, or until a toothpick comes out clean.
Cool the cakes completely on wire racks. - Make the Coconut-Pecan Filling:
In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
Cook, stirring constantly, until thickened (about 10–12 minutes).
Remove from heat, stir in vanilla, coconut, and pecans. Let cool completely. - Optional: Make the Chocolate Frosting:
Cream butter and cocoa powder until smooth.
Alternately add powdered sugar and milk, beating to spreading consistency. Stir in vanilla. - Assemble the Cake:
Place one cake layer on a serving plate. Spread ⅓ of the coconut filling over the top.
Repeat with second layer and filling. Top with third cake layer and spread remaining coconut filling on top.
If desired, frost the sides with chocolate frosting.
Let me know if you’d like a version using cake mix or without eggs!