Ingredients

The following ingredients have 12 Servings
  • 1-3/4 cups all-purpose flour
  • 1-3/4 teaspoons baking powder
  • 1-1/2 teaspoons fine sea salt
  • 1-1/4 teaspoons baking soda
  • 1-1/2 cups granulated sugar
  • 1/2 cup light brown sugar ((packed))
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 4 ounces German baking chocolate ((chopped and melted))
  • 1 cup boiling water
  • 3/4 cup light brown sugar ((packed))
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter
  • 3 large egg yolks
  • 3/4 cup evaporated milk
  • 1 tablespoon vanilla
  • 1-1/4 cups sweetened coconut flakes ((see note below re: toasting))
  • 1-1/4 cups chopped pecans ((see note below re: toasting))
  • 1 cup unsalted butter (softened)
  • 1 cup semi-sweet chocolate chips (melted and cooled)
  • 4-1/3 cups powdered sugar
  • 1 tablespoon vanilla
  • 2-3 tablespoons whole milk
  • Pecan halves (for garnish, optional)

Instruction

  • Preheat the oven to 375°F. Lightly spray 2 9-inch cake pans with baking spray. Place parchment paper in the bottom of the pan. Spray the top of the paper with baking spray. Set aside.
  • In a large bowl stir together the flour, baking powder, salt, and baking soda. Set aside.
  • In a medium-sized bowl, whisk together the sugar, brown sugar, oil, eggs, buttermilk, and vanilla until smooth. Whisk in the melted chocolate until combined.
  • Pour the wet mixture into the dry and whisk together until there are no lumps. Pour in the boiling water and whisk to combine.
  • Evenly distribute the batter between the two cake pans. Bake for 23-28 minutes until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pan completely on a wire rack.
  • While the cakes are cooling, make the pecan coconut frosting. Place the brown sugar, sugar, butter, egg yolks, and evaporated milk.
  • Whisk until combined, there will be chunks of butter, that’s okay. Place over medium heat and cook, whisking constantly until it comes to a low boil. Continue to whisk until it starts to thicken, about 1 minute.
  • Take off the heat and add the vanilla, toasted coconut, and toasted pecans and stir it in until combined. Allow the mixture to cool to room temperature.
  • Once the cakes and pecan coconut frosting are cooled, make the chocolate buttercream. In the body of a stand mixer with the paddle attachment cream the butter and the melted chocolate together until smooth. Add the powdered sugar in a little at a time until fully mixed in.
  • Add the vanilla and 2 tablespoons of milk. Stir it in until combined. Place the mixer on to medium-high speed and whip for 3 minutes until light and fluffy. If the frosting seems too thick, add the extra 1 tablespoon of milk.
  • Take the cool cakes out of the pan and trim off the top if it is uneven. Place one of the cakes bottom side down onto your serving platter.
  • Frost with a thin layer of chocolate buttercream on top of the cake. Add half of the coconut pecan frosting on top and smooth it out almost to the edge, leaving a half-inch border.
  • Add the other cake, top side down on top. Add a thin layer of chocolate frosting on top and on the sides of the cake.
  • Add the remaining coconut pecan frosting on top of the cake, leaving a ½ inch border.
  • Pipe the remaining chocolate frosting around the top edge of the cake, I used a 1M star tip. Garnish with pecans halves if desired, serve immediately.