Description
A luscious, moist cake with velvety chocolate flavor and a divine coconut-pecan frosting that melts in your mouth.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup granulated sugar (for frosting)
- 1/2 cup evaporated milk
- 1/2 cup unsalted butter
- 4 large egg yolks
- 1 teaspoon vanilla extract (for frosting)
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup whipped cream (optional)
- Additional pecans or coconut (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease your 9×13 inch baking pan.
- Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a mixing bowl. Whisk until blended.
- Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until the batter is smooth and creamy.
- Stir in the boiling water carefully. This step creates a moist texture.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool for about 15 minutes.
- Combine sugar, evaporated milk, butter, and egg yolks in a saucepan over medium heat. Cook while stirring until thickened, about 10 minutes.
- Stir in vanilla extract, coconut, and pecans. Let it cool slightly.
- Poke holes all over the surface of the cooled cake using a wooden spoon handle or a fork.
- Pour the frosting generously over the top, letting it seep into the holes.
- Top with whipped cream and garnish with extra pecans and coconut if desired.
- Slice and enjoy!
Notes
Can be made gluten-free by substituting the flour. Make ahead and store covered at room temperature for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg