Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, lightly beaten
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin). Mix until smooth.
- Pour batter evenly into the prepared pans.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting:
- In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
- Cook, stirring constantly, until thickened (about 12–15 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Let cool to room temperature, then refrigerate for 20 minutes to thicken further.
Assemble the Cake:
- Place one cake layer on a plate. Spread a generous amount of coconut-pecan frosting on top.
- Add the second layer and frost the top. Optional: frost the sides or leave them bare for a rustic look.
- Chill for at least 30 minutes before slicing.
Let me know if you’d like to add chocolate ganache or want a gluten-free version!