Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Melt chocolate in boiling water, stir until smooth, and let cool.
Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well. Stir in melted chocolate and vanilla.
In another bowl, sift flour, baking soda, and salt. Alternate adding flour mixture and buttermilk into batter, starting and ending with flour.
In a clean bowl, beat egg whites until stiff peaks form. Gently fold into batter.
Pour into pans and bake 30–35 minutes, until a toothpick comes out clean. Cool completely.
2. Make the Coconut-Pecan Frosting:
In a saucepan, whisk evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly, until thickened (10–12 minutes).
Remove from heat, stir in vanilla, coconut, and pecans. Let cool until spreadable.
3. Make Chocolate Buttercream (Optional):
Beat butter, powdered sugar, cocoa, and cream until fluffy. Use for frosting cake sides.
4. Assemble Cake:
Place one cake layer on a plate, spread with coconut-pecan frosting.
Repeat with second and third layers.
Frost sides with chocolate buttercream (optional), and spread more coconut-pecan frosting on top.
✨ Tips & Variations
For an extra moist cake, brush cake layers with simple syrup before frosting.
Toast the pecans and coconut before mixing into frosting for a deeper flavor.
Turn it into cupcakes for individual servings!
This cake is a showstopper dessert — moist, chocolatey, and filled with that creamy coconut-pecan goodness that everyone loves. 🥥🌰🍫
👉 Do you want me to also give you a quick “cheat version” using a chocolate cake mix and homemade coconut-pecan frosting (for when you’re short on time)?
