Ingredients:

  • 2 ¼ cups All-Purpose Flour (sifted)
  • 2 cups Granulated Sugar
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Unsalted Butter (softened)
  • 4 Large Eggs (room temperature)
  • 1 cup Evaporated Milk
  • 1 cup Boiling Water (freshly boiled)
  • 4 oz Semisweet Chocolate (finely chopped)
  • 1 ¼ cups Granulated Sugar (for frosting)
  • 1 cup Evaporated Milk (for frosting)
  • 4 Large Egg Yolks
  • ½ cup Unsalted Butter (cubed, for frosting)
  • 1 tsp Pure Vanilla Extract
  • 1 ½ cups Sweetened Flaked Coconut
  • 1 cup Pecans (coarsely chopped and lightly toasted)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch pans; line bottoms with parchment paper circles.
  2. Combine the chopped chocolate and boiling water in a heatproof bowl; stir until smooth. Set aside to cool slightly.
  3. In a large bowl, cream the softened butter and 2 cups of sugar until light and fluffy. Beat in eggs one at a time.
  4. Whisk together the flour, baking soda, and salt. Alternate adding the flour mixture and the 1 cup of evaporated milk into the creamed mixture, beginning and ending with the flour. Mix just until combined.
  5. Gently fold in the cooled chocolate-water mixture. Divide batter evenly between the prepared pans.
  6. Bake for 30–35 minutes, or until a wooden skewer inserted comes out with moist crumbs attached. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
  7. For the frosting: In a saucepan, whisk together 1 ¼ cups of sugar, 1 cup of evaporated milk, and the 4 egg yolks.
  8. Heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8–10 minutes). Do not allow it to boil rapidly.
  9. Remove from heat. Stir in the cubed butter and vanilla until melted and smooth. Stir in the toasted pecans and coconut flakes.
  10. Allow the frosting to cool slightly (about 15–20 minutes) until warm and spreadable.
  11. Place one cake layer on a serving plate. Spread half of the warm frosting evenly over the top. Top with the second layer.
  12. Spread the remaining frosting generously over the top and sides of the cake. Allow the cake to set before slicing.