Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup boiling water
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- In a medium bowl, mix together the flour, baking soda, cocoa powder, and salt.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
- Finally, stir in the boiling water until the batter is smooth.
- Evenly divide the batter among the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, in a saucepan over medium heat, combine coconut, pecans, evaporated milk, sugar, and butter. Cook until thickened, stirring constantly.
- Remove from heat and let the frosting cool before spreading it between layers and on top of the cake.
Notes
- For added flavor, you can toast the pecans before adding them to the frosting.
- This cake can be made a day in advance and stored in the refrigerator.
- Serve with a scoop of vanilla ice cream for an extra treat!
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 34g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg