Description
This moist and delicious cake features layers of rich chocolate, toasted coconut, and pecans, topped with a decadent chocolate buttercream.
Ingredients
Scale
- 1¾ cups all-purpose flour (spooned and leveled)
- 1¾ tsp baking powder
- 1½ tsp fine sea salt
- 1¼ tsp baking soda
- 1½ cups granulated sugar
- ½ cup light brown sugar (packed)
- ½ cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 tbsp vanilla extract
- 4 oz. German baking chocolate (chopped and melted)
- 1 cup boiling water
- ¾ cup light brown sugar (packed)
- ¼ cup granulated sugar
- ½ cup unsalted butter
- 3 large egg yolks
- ¾ cup evaporated milk
- 1 tbsp vanilla
- 1¼ cups toasted sweetened coconut flakes
- 1¼ cups toasted chopped pecans
- 1 cup unsalted butter (softened)
- 1 cup semi-sweet chocolate chips (melted and cooled)
- 4⅓ cups powdered sugar
- 1 tbsp vanilla extract
- 2–3 tbsp whole milk
- pecan halves (for garnish, optional)
Instructions
- Preheat the oven to 375°F. Lightly spray two 9-inch cake pans with nonstick spray. Place parchment paper in the bottom of the pan. Spray the top of the paper with nonstick spray. Set aside.
- In a large bowl whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In a medium-sized bowl, whisk together the sugar, brown sugar, oil, eggs, buttermilk, and vanilla until smooth. Whisk in the melted chocolate until combined.
- Pour the wet mixture into the dry and whisk together until there are no lumps. Pour in the boiling water and whisk to combine.
- Evenly distribute the batter between the two cake pans. Bake for 23-28 minutes until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans on a wire rack.
- While the cakes are cooling, make the pecan coconut frosting: Dump the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in small pot. Whisk until combined; there will be chunks of butter, that’s okay. Place over medium heat and cook, whisking constantly until it comes to a low boil. Continue to whisk until it starts to thicken, about 1 minute, then off the heat add the vanilla, toasted coconut, and toasted pecans and stir until combined. Allow to cool to room temperature.
- Once the cakes and frosting are cooled, make the chocolate buttercream: In the body of a stand mixer with the paddle attachment, cream the butter and melted chocolate until smooth. Gradually add the powdered sugar until fully mixed, then add in the vanilla and 2 tablespoons of milk. Stir until combined. With the mixer on medium-high speed, whip for 3 minutes until light and fluffy. If too thick, add 1 more tablespoon of milk.
- Take the cooled cakes out of the pans and trim off the tops if uneven. Place one cake, bottom side down, onto your serving platter.
- Frost with a thin layer of chocolate buttercream on top. Add half of the coconut pecan frosting on top and smooth it out almost to the edge, leaving a half-inch border.
- Add the other cake, top side down on top. Add a thin layer of chocolate frosting on top and on the sides of the cake.
- Add the remaining coconut pecan frosting on top of the cake, leaving a ½ inch border.
- Pipe the remaining chocolate frosting around the top edge of the cake. Garnish with pecan halves if desired. Serve immediately.
Notes
- For best texture, allow the cake to cool completely before frosting.
- This cake can be made one day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 45g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg