Description
A rich and moist chocolate cake layered with a gooey, sweet coconut-pecan frosting, perfect for satisfying any sweet tooth.
Ingredients
Scale
- 2 cups granulated sugar
- 1–3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1–1/2 tsp baking powder
- 1–1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 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
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1–1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water.
- Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes in pans, then transfer to a wire rack.
- In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat until thickened (about 12 minutes). Stir in coconut and pecans. Cool until thick enough to spread.
- Place one cake layer on a serving plate, spread frosting on top, then add the second layer and frost the top and sides.
Notes
- Ensure the cakes cool completely before frosting to prevent melting.
- For easier slicing, refrigerate the assembled cake for a bit before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 220mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg