Description
Follow these steps to create a rich, moist chocolate layer cake topped with the signature gooey coconut pecan frosting.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup hot water
- 1 cup pecans, chopped (for frosting)
- 1 14-ounce can sweetened condensed milk (for frosting)
- 1 cup flaked coconut (for frosting)
- 2 egg yolks (for frosting)
- 1/2 cup (1 stick) unsalted butter (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together 1 cup softened butter and 2 cups sugar until light and fluffy.
- Beat in the 4 egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt.
- Add the dry ingredients alternately with the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the hot water until the batter is smooth.
- In a clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the egg whites into the chocolate batter.
- Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Prepare the frosting: In a medium saucepan, combine 1/2 cup butter, sweetened condensed milk, and 2 egg yolks. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes). Do not boil.
- Remove the saucepan from the heat. Stir in the chopped pecans and flaked coconut. Let the frosting cool slightly until it is thick but still spreadable.
- Place one cooled cake layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the top. Place the second cake layer on top.
- Frost the top and sides of the entire cake with the remaining frosting.
Notes
- For extra moist layers, use room temperature buttermilk and eggs.
- To prevent the frosting from being too runny, cook it just until it coats the spoon; it will thicken more as it cools.
- Toast the pecans lightly before adding them to the frosting for deeper flavor.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 55g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg