⏳ Yield & Time

Yield: 12 servings

Preparation Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

🍽 Ingredients

• 1 1/2 cups (3 sticks) Unsalted Butter
• 2 cups Granulated Sugar
• 4 Large Eggs
• 1 teaspoon Vanilla Extract
• 2 1/2 cups All-Purpose Flour
• 1 cup Unsweetened Cocoa Powder
• 1 1/2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 cup Buttermilk
• 1 cup Granulated Sugar
• 1/2 cup Evaporated Milk
• 1/4 cup Butter
• 1/4 cup Unsweetened Cocoa Powder
• 1 cup Flaked Coconut
• 1 teaspoon Vanilla Extract
• 1 cup Pecans, toasted and chopped

📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or prepare two 8-inch round cake pans. This prevents the cake from sticking, which can lead to a complete disaster if it is your first time making this cake.
2. In a large bowl, cream together 1 1/2 cups (3 sticks) of softened unsalted butter and 2 cups of granulated sugar until light and fluffy. This step is super important for a moist cake! Don't skimp on the creaming!
3. Beat in 4 large eggs, one at a time, then stir in 1 teaspoon of vanilla extract. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
4. In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt. Whisk those dry ingredients well. It's better to get rid of the lumps before adding the wet.
5. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined—don't overmix!
6. Pour the batter into the prepared baking pan(s). Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If you're using two 8-inch pans, bake for 25-30 minutes instead.
7. Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack to cool completely. Let it cool completely before adding the frosting, otherwise you'll have a gooey mess.
8. Meanwhile, make the frosting: In a medium saucepan, combine 1 cup of granulated sugar, 1/2 cup of evaporated milk, 1/4 cup of butter, and 1/4 cup of unsweetened cocoa powder. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly.
9. Remove from heat and stir in 1 cup of flaked coconut and 1 teaspoon of vanilla extract. The mixture will be thick, so use your rubber spatula to ensure everything is well incorporated.
10. Once the cake is completely cool, frost it with the coconut pecan frosting. If desired, you can sprinkle extra toasted coconut on top. Now, admire your gorgeous cake and add some emotional words like 'I'm so proud of myself!'
11. Refrigerate leftovers for up to 3 days. But honestly, this cake is usually gone before it has a chance to get to the fridge!

📝 Notes

• For even toasting, spread pecans in a single layer on a baking sheet and bake for 8-10 minutes at 350°F (175°C).
• Make sure your butter is softened to room temperature for optimal creaming and a light texture!
• Don't overmix the batter! Overmixing can lead to a tough cake.
• If you want an extra layer of deliciousness add a layer of caramel between the two layers of cake