Servings: 12 pieces
Calories: 450kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Cake pans (9-inch round)
- Saucepan
Ingredients
- 1 cup hot water
- 0.5 cup unsweetened cocoa powder
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 can (12 oz) evaporated milk
- 1 cup brown sugar
- 0.5 cup unsalted butter
- 4 yolks egg yolks
- 2 cups shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Mix cocoa powder with hot water until smooth.
- In another bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- Add eggs, oil, buttermilk, and vanilla to the dry ingredients, then stir in the cocoa mixture.
- Pour the batter into greased pans and tap gently on the counter.
- In a saucepan, combine evaporated milk, brown sugar, egg yolks, and butter over medium heat, stirring until thickened.
- Remove from heat and fold in coconut, pecans, and vanilla; let glaze cool slightly.
- Place one cake layer on a serving plate and spread glaze over it; add the second layer and repeat.
- Chill the cake for 30 minutes before slicing.
Notes
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let sit for 5 minutes.
Swap pecans for walnuts or almonds for a different nutty flavor.
Let the cake cool completely before serving for the best texture and taste.
Store covered at room temperature for up to two days or refrigerate for longer freshness. You can freeze slices wrapped tightly for up to three months.
Nutrition
Calories: 450kcal | Carbohydrates: 60g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 200mg | Fiber: 3g | Sugar: 38g | Vitamin A: 300IU | Calcium: 90mg | Iron: 2mg
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