Ingredients
- 1 cup butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup hot water
Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks, beaten
- ½ cup butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in buttermilk and vanilla.
- In another bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt. Gradually add to wet mixture. Stir in hot water until smooth.
- Pour batter into prepared pan and bake 35–40 minutes, or until a toothpick comes out clean. Let cool.
- For the frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes). Remove from heat and stir in vanilla, coconut, and pecans.
- Spread frosting evenly over cooled cake.
- Slice into squares and serve.
Do you want me to make this quick and easy version with a cake mix base, or keep it fully homemade like above?