Ingredients:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup buttermilk, room temperature
  • 4 oz Baker's German's Sweet Chocolate, melted and cooled
  • 1 tsp vanilla extract
  • 1 can (12 oz) evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch pans and line the bottoms with parchment paper.
  2. Beat the softened butter and sugar until pale and fluffy. Incorporate eggs one at a time, ensuring each is fully emulsified.
  3. Stir in the melted sweet chocolate and vanilla extract until the batter is a uniform mahogany hue.
  4. Sift flour, baking soda, and salt. Add to the butter mixture in three parts, alternating with the buttermilk, starting and ending with the flour. Mix until just combined.
  5. Pour batter evenly between the two pans and bake for 25–30 minutes until a toothpick comes out with a few moist crumbs.
  6. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Combine evaporated milk, sugar, and butter in a saucepan. Bring to a boil over medium heat, then reduce to a simmer for 10–12 minutes.
  8. Lightly beat egg yolks in a small bowl. Slowly whisk in a spoonful of the hot syrup to temper them.