Coconut pecan chocolate layer cake (Print Version)
# Ingredients:
→ For the cake
01 -
2 cups (250 g) all-purpose flour
02 -
3/4 cup (75 g) unsweetened cocoa powder
03 -
2 cups (400 g) granulated sugar
04 -
1 1/2 teaspoons baking powder
05 -
1 1/2 teaspoons baking soda
06 -
1 teaspoon salt
07 -
1 cup (240 ml) buttermilk, at room temperature
08 -
1/2 cup (120 ml) vegetable oil
09 -
2 large eggs, at room temperature
10 -
2 teaspoons vanilla extract
11 -
1 cup (240 ml) boiling water
→ For the coconut-pecan frosting
12 -
1 cup (200 g) granulated sugar
13 -
1 cup (240 ml) evaporated milk
14 -
3 large egg yolks
15 -
1/2 cup (115 g) unsalted butter, cut into pieces
16 -
1 teaspoon vanilla extract
17 -
1 1/2 cups (130 g) sweetened shredded coconut
18 -
1 cup (120 g) chopped pecans
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
02 -
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer until smooth. Gradually stir in the boiling water until the batter is thin and well-combined.
03 -
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
04 -
In a medium saucepan, combine the sugar, evaporated milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10-12 minutes). Remove from heat and stir in the vanilla extract, coconut, and pecans. Let the frosting cool to room temperature.
05 -
Place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting on top. Add the second layer and repeat. Top with the third layer and spread the remaining frosting on top.
06 -
Slice and serve. Store any leftovers in an airtight container at room temperature or in the refrigerator.
# Notes:
01 -
For extra decadence, frost the sides of the cake with chocolate buttercream or ganache.
02 -
This cake is best made a day ahead to allow the flavors to meld together.
03 -
You can toast the coconut and pecans for deeper flavor.
04 -
Despite its name, German Chocolate Cake is actually an American creation, named after Samuel German who developed a specific type of dark baking chocolate.