Ingredients
Sweet baking chocolate (such as Baker’s German’s Sweet Chocolate)
1/2 cup boiling water
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 cup buttermilk
2 cups granulated sugar
1/4 teaspoon salt
3 large eggs (2 for cake, 1 yolk for frosting)
3 tablespoons unsalted butter, melted
1 1/2 cups evaporated milk
2 large egg yolks (toasted pecans recommended)
1/3 cup chopped roasted pecans (toasted)
1 1/2 cups flaked sweetened coconut
1 1/2 teaspoons vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour 3 (8-inch) round cake pans
Melt 4 oz sweet baking chocolate in boiling water, let cool slightly
In a bowl, whisk flour, baking soda, and buttermilk
Add sugar, salt, whole eggs, and melted butter. Beat until well combined
Gently fold in cooled chocolate (approx. 220°F) and vanilla
Divide batter into prepared pans. Bake 25–30 min until cake springs back when touched
Meanwhile, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat 4–6 mins until thick (do not boil)
Off heat, stir in toasted pecans, coconut, and vanilla
Cool frosting to thick consistency, then spread between cooled cake layers and on top
Notes
Do not substitute dark chocolate; it alters flavor significantly
Toast pecans in oven 4 mins for enhanced flavor and texture
Cake flour can be used for more delicate crumb
Store in cool place, not refrigerator, for 1–2 days
- Prep Time: 45
- Cook Time: 35
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg