Ingredients

2 cups granulated sugar (400 g)

1 3/4 cups all-purpose flour (210 g)

3/4 cup unsweetened cocoa powder (75 g)

1 1/2 teaspoons baking powder (6 g)

1 1/2 teaspoons baking soda (7.5 g)

1 teaspoon salt (5 g)

2 large eggs

1 cup buttermilk (240 ml)

1/2 cup oil (vegetable or canola) (120 ml)

2 teaspoons vanilla extract (10 ml)

1 cup boiling water (240 ml)

1/2 cup light brown sugar (100 g)

1/2 cup granulated sugar (100 g)

1/2 cup butter (115 g)

3 large egg yolks

3/4 cup evaporated milk (180 ml)

1 tablespoon vanilla extract (15 ml)

1 cup chopped pecans (120 g)

1 cup shredded sweetened coconut (80 g)

1/2 cup butter (115 g) (for chocolate buttercream)

2/3 cup unsweetened cocoa powder (65 g)

3 cups powdered sugar (360 g)

1/3 cup evaporated milk (80 ml)

1 teaspoon vanilla extract (5 ml)

Instructions

Step 1: Preheat your oven to 375°F. Grease two 8 or 9-inch round baking pans and line the bottoms with rounds of wax or parchment paper to ensure easy removal.

Step 2: In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract until combined.

Step 3: Add the wet ingredients to the dry ingredients and mix well. Carefully stir in the boiling water; the batter will be quite thin. Pour the batter evenly into the prepared pans.

Step 4: Bake for 25 to 35 minutes, depending on pan size, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cakes cool in the pans for 5 minutes before inverting onto wire racks to cool completely.

Step 5: For the coconut-pecan frosting, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a medium saucepan. Stir constantly over medium heat until the mixture reaches a low boil and thickens slightly.

Step 6: Remove from heat. Stir in vanilla extract, chopped pecans, and shredded coconut. Allow the frosting to cool completely before using.

Step 7: To make the chocolate buttercream frosting, melt the butter and stir in cocoa powder. Alternately add powdered sugar and evaporated milk, beating until smooth and spreadable. Adjust with extra milk or powdered sugar to achieve the desired consistency, then stir in vanilla extract.

Step 8: For assembly, place one cake layer on a serving plate. Spread a thin layer of chocolate buttercream on the cake, then spoon half of the coconut-pecan frosting over it, leaving about 1/2 inch gap from the edges.

Step 9: Top with the second cake layer. Frost the entire cake with the remaining chocolate buttercream, then spoon the remaining coconut-pecan frosting on top.

Tips & Variations

Use parchment paper rounds in cake pans to prevent sticking and ensure clean edges.

Let the coconut-pecan frosting cool completely before spreading to avoid melting the chocolate buttercream.

For a nut-free version, omit pecans or substitute with chopped walnuts if preferred.

Allow the cake to sit for a few hours or overnight for flavors to meld beautifully.

FAQs

Can I use a different type of milk instead of evaporated milk?

Evaporated milk adds richness and thickness to the frosting, but you can substitute with regular milk mixed with a little extra butter or cream if needed, though the texture and flavor might be slightly lighter.

Is this cake suitable for freezing?

Yes, you can freeze the cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Frost the cake after thawing completely in the refrigerator overnight.