🍰 Ingredients
🍫 Chocolate cake layers
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- 1 cup sugar
- ½ cup butter (softened)
- 2 eggs
- ½ cup milk or buttermilk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
🥥 Coconut-pecan frosting (signature!)
- 1 cup evaporated milk
- ¾ cup brown sugar
- 3 egg yolks
- ½ cup butter
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
🔥 How to Make It
1. Bake the cake layers
Mix dry and wet ingredients separately, then combine.
Pour into two or three cake pans.
Bake at 175°C (350°F) for 25–30 minutes.
Let cool completely.
2. Make coconut-pecan frosting
In a saucepan:
- Cook evaporated milk, sugar, egg yolks, and butter over medium heat
- Stir constantly until thick (like custard)
- Remove from heat, add vanilla, coconut, and pecans
Let it cool until spreadable.
3. Assemble
Layer cake with generous coconut-pecan frosting between each layer.
Top with more frosting (no need for heavy outer frosting—this cake is rustic).
😋 What it tastes like
- Light, moist chocolate cake
- Rich caramel-like coconut filling
- Crunchy toasted pecans
- Sweet, buttery, gooey texture contrast
🔁 Variations
- 🍫 Add chocolate ganache drizzle on top
- 🥥 Toast coconut for deeper flavor
- 🥜 Use walnuts instead of pecans
- 🍯 Add caramel layer for extra richness
- 🍓 Add berries for freshness contrast
⚡ Pro tip
Let the frosting cool before assembling or it will slide off the cake layers instead of staying thick and gooey.
If you want, I can also make:
- 🔥 easy boxed-mix “bakery hack” version
- 🍫 German chocolate cupcakes (party size)
- 🧁 or a no-bake coconut pecan dessert version
