Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 2 cups Granulated Sugar
  • ¾ cup Unsweetened Cocoa Powder (natural)
  • 2 teaspoons Baking Soda
  • 1 teaspoon Fine sea salt
  • 1 cup Unsalted Butter (softened, 2 sticks)
  • 4 Large Eggs (room temperature)
  • 1 cup Buttermilk (room temperature)
  • 1 tablespoon Vanilla Extract
  • 1 cup Hot Water or Hot Black Coffee
  • 4 Large Egg Yolks
  • 1 cup Evaporated Milk (whole)
  • 1 cup Granulated Sugar (for frosting)
  • ½ cup Unsalted Butter (1 stick, for frosting)
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1 ½ cups Sweetened Shredded Coconut (toasted lightly)
  • 1 cup Pecans (toasted and chopped roughly)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans; line the bottoms with parchment paper circles.
  2. Whisk together the flour, sugar, cocoa powder, baking soda, and salt in the bowl of the stand mixer.
  3. Add the softened butter and mix on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, combine the buttermilk, eggs, and vanilla extract. With the mixer on low, slowly add this wet mixture to the dry ingredients, mixing until just combined.
  5. Gradually pour in the hot water or coffee. Mix until smooth; the batter will be very thin.
  6. Divide the batter evenly among the three prepared pans. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Allow cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. For the frosting, in a heavy-bottomed saucepan, whisk together the egg yolks, evaporated milk, granulated sugar, and butter.
  8. Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens significantly (8–10 minutes). Do not allow it to boil vigorously.
  9. Remove the saucepan from the heat and stir in the vanilla extract. Let the custard cool at room temperature for about 30 minutes, stirring occasionally.
  10. Once cooled slightly, gently fold in the toasted coconut and chopped pecans. Set aside until the cake layers are completely cold. If necessary, level the cake layers using a serrated knife.
  11. To assemble, place the first cake layer on the serving plate. Spread one-third of the frosting over the layer. Repeat with the second and third layers, using the remaining frosting for the top. Allow the finished cake to rest for at least 30 minutes before slicing.