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A classic layered chocolate cake with coconut-pecan frosting and rich chocolate ganache.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups boiling water
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/3 cups shredded sweetened coconut
  • 1 cup chopped pecans
  • 4 oz bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

Equipment

  • mixing bowls
  • saucepan
  • Cake pans

Method
 

  1. Preheat oven to 350°F and grease two 9-inch round cake pans.
  2. Mix dry cake ingredients. Add wet ingredients except boiling water. Stir until smooth, then add boiling water.
  3. Divide batter evenly and bake until a toothpick comes out clean. Cool completely.
  4. Cook evaporated milk, sugar, egg yolks, and butter until thick. Stir in vanilla, coconut, and pecans.
  5. Heat cream and pour over chocolate and butter. Stir until smooth and add vanilla.
  6. Assemble cake with coconut-pecan frosting between layers and ganache on top.

Nutrition

Calories: 560kcalCarbohydrates: 62gProtein: 7gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 110mgSodium: 380mgPotassium: 420mgFiber: 4gSugar: 44gVitamin A: 14IUCalcium: 10mgIron: 18mg

Notes

Allow cake layers and frosting to cool fully before assembling.

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