Rich, moist chocolate cake layered with that iconic coconut–pecan frosting… this is the kind of dessert that disappears fast at family gatherings!
📝 Ingredients (Cake)
- 1 (4 oz / 113 g) bar sweet baking chocolate (such as Baker’s German’s Sweet Chocolate®), broken into pieces
- ½ cup boiling water
- 1 cup (225 g) margarine or butter, softened
- 2 cups (400 g) white sugar
- 4 eggs, separated
(Continue ingredients below to complete the cake)
- 2½ cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240 ml) buttermilk
- 1 teaspoon vanilla extract
🥥 Coconut–Pecan Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- ½ cup butter
- 1 teaspoon vanilla
- 1⅓ cups shredded sweetened coconut
- 1 cup chopped pecans
👩🍳 Instructions
1️⃣ Melt the Chocolate
Pour boiling water over the chocolate pieces. Stir until smooth. Let cool.
2️⃣ Make the Batter
Cream margarine and sugar until light and fluffy.
Add egg yolks one at a time, beating well after each.
Stir in melted chocolate and vanilla.
In a separate bowl, mix flour, baking soda, and salt.
Add dry ingredients alternately with buttermilk to the chocolate mixture.
Beat egg whites until stiff peaks form, then gently fold into batter.
3️⃣ Bake
Divide batter into three greased 9-inch (23 cm) round pans.
Bake at 350°F (175°C) for 25–30 minutes.
Cool completely.
4️⃣ Make the Frosting
In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
Remove from heat and stir in vanilla, coconut, and pecans.
Cool until spreadable.
5️⃣ Assemble
Spread frosting between layers and on top of the cake.
(Traditionally, the sides are left unfrosted.)
