Rich, moist chocolate cake layered with that iconic coconut-pecan frosting — this vintage favorite never goes out of style. It’s the kind of cake grandma made for birthdays and Sunday dinners ❤️
📝 Ingredients
🍫 For the Cake:
4 oz (115 g) German’s sweet baking chocolate
½ cup boiling water
1 cup (225 g) butter, softened
2 cups (400 g) sugar
4 eggs, separated
2½ cups (315 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (240 ml) buttermilk
1 teaspoon vanilla extract
🥥 For the Coconut–Pecan Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup butter
1 teaspoon vanilla
1⅓ cups sweetened shredded coconut
1 cup chopped pecans
👩🍳 Instructions
1️⃣ Melt the Chocolate
Pour boiling water over the chocolate and stir until smooth. Let cool.
2️⃣ Make the Batter
Cream butter and sugar until light and fluffy. Beat in egg yolks one at a time. Mix in melted chocolate and vanilla.
In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients alternately with buttermilk, mixing well.
Beat egg whites until stiff peaks form and gently fold into batter.
3️⃣ Bake
Divide into three greased 9-inch (23 cm) round pans. Bake at 350°F (175°C) for 25–30 minutes. Cool completely before frosting.
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 cake. Traditionally, the sides are left unfrosted for that classic look.
