Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • 1 ¾ cups Granulated Sugar (Cake)
  • ¾ cup Unsweetened Cocoa Powder
  • 1 ½ teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 Large Eggs
  • 1 cup Buttermilk
  • ½ cup Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • 1 cup Hot Strong Coffee
  • 1 (12-ounce) can Evaporated Milk
  • 1 cup Granulated Sugar (Frosting)
  • 4 Egg Yolks
  • 1 cup (2 sticks) Unsalted Butter, cubed
  • 1 ½ cups Pecans, chopped and lightly toasted
  • 1 ½ cups Sweetened Flaked Coconut
  • 1 teaspoon Vanilla Extract (Frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch pans; line the bottoms with parchment paper rounds.
  2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt until uniformly combined.
  3. In a separate bowl, lightly whisk eggs, buttermilk, oil, and vanilla.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix.
  5. Carefully pour the hot coffee into the batter. Mix on low until smooth. The batter will be thin.
  6. Divide batter evenly between the prepared pans. Bake for 30–35 minutes, or until a wooden skewer inserted comes out with moist crumbs attached.
  7. Let cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
  8. For the frosting: In a medium, heavy-bottomed saucepan, whisk together evaporated milk, sugar, and egg yolks until smooth.
  9. Place over medium heat. Whisk constantly until the mixture thickens significantly, coating the back of a spoon (around 180°F/82°C). Do not let it boil vigorously.
  10. Remove from heat. Immediately whisk in the cubed butter until fully melted and incorporated. Stir in vanilla, toasted pecans, and coconut.
  11. Transfer frosting to a bowl. Cover surface directly with plastic wrap and chill in the refrigerator for 1–2 hours, stirring every 30 minutes, until thick and spreadable.
  12. Place the first cooled cake layer on a serving plate. Spread about half of the chilled frosting evenly over the top. Place the second layer on top.
  13. Cover the top and sides of the entire cake with the remaining frosting.