Ingredients:

  • 2 ½ cups All-Purpose Flour (sifted)
  • 1 ¾ cups Granulated Sugar (for cake)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Grain Salt
  • 1 cup (2 sticks) Unsalted Butter (softened)
  • 4 large Eggs (room temperature)
  • 4 ounces Unsweetened Baking Chocolate (melted and cooled)
  • 1 cup Buttermilk (room temperature)
  • 1 teaspoon Vanilla Extract (for cake)
  • 1 cup Boiling Water
  • 1 (12-ounce) can Evaporated Milk (full-fat)
  • 1 cup Granulated Sugar (for frosting)
  • 4 large Egg Yolks
  • ½ cup (1 stick) Unsalted Butter (cubed, for frosting)
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1 ½ cups Shredded Sweetened Coconut
  • 1 ½ cups Chopped Pecans (toasted)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch pans; line bottoms with parchment circles.
  2. Whisk dry ingredients (flour, sugar, soda, salt) in a large bowl.
  3. In a separate bowl, cream softened butter until fluffy. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Mix in vanilla.
  4. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
  5. Carefully stir in the boiling water (the batter will be thin—this is correct!). Divide batter evenly between prepared pans.
  6. Bake for 30–35 minutes, or until a skewer inserted near the centre comes out with moist crumbs attached. Cool cakes in pans for 10 minutes, then invert onto a wire rack to cool completely.
  7. Prepare Frosting: In a medium saucepan, whisk together evaporated milk, sugar, and egg yolks until smooth.
  8. Cook over medium heat, whisking constantly, until the mixture thickens significantly and starts to bubble gently (about 8–10 minutes). Do not let it boil vigorously.
  9. Remove from heat immediately. Stir in the cubed butter and vanilla until fully melted and incorporated.
  10. Fold in the toasted pecans and sweetened coconut flakes. Transfer frosting to a bowl and cover the surface directly with plastic wrap. Cool slightly until thickened to a spreadable consistency.
  11. Assembly: Place the first cooled cake layer on your serving plate. Spread approximately two-thirds of the frosting evenly over the first layer.
  12. Carefully top with the second cake layer. Use the remaining frosting to cover the top and sides of the cake. Allow the frosting to set slightly before slicing.