Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Make the cake batter:
Melt butter and chocolate together, then let it cool. In a large bowl, beat sugar and eggs until fluffy. Add chocolate mix, then alternately add flour mixture and buttermilk. Stir in vanilla. Pour into pan and bake for 30–35 minutes.
3. Make the frosting:
In a saucepan over medium heat, stir together evaporated milk, sugar, egg yolks, and butter. Stir constantly until thick (about 10–12 min). Remove from heat, add vanilla, coconut, and pecans. Cool slightly.
4. Frost the cake:
Once cake is fully cooled, spread the gooey coconut-pecan topping evenly over the top.
💡 Ashley’s Sweet Tips:
Want more indulgence? Drizzle with chocolate ganache over the frosting 😏
Not a pecan fan? Swap for walnuts or almonds
Cut into squares for an easy serve-at-a-party vibe!
Would you like:
A step-by-step Facebook video with you stirring that luscious frosting?
A printable recipe card with rustic vintage vibes?
A mini cupcake version for bite-sized party treats?
Let’s make dessert magic together — because life’s too short for boring cake! 🎂💕
