Ingredients:

  • 1 ¾ cups (210g) All-Purpose Flour, sifted
  • 2 cups (400g) Granulated Sugar
  • 1 teaspoon (5g) Baking Soda
  • ½ teaspoon (2.5g) Baking Powder
  • ¾ teaspoon (4g) Fine Sea Salt
  • ½ cup (113g) Unsalted Butter, softened
  • 2 large Eggs, room temperature
  • 4 ounces (113g) German’s Sweet Chocolate, melted and slightly cooled
  • 1 cup (240ml) Buttermilk, room temperature
  • 1 teaspoon (5ml) Vanilla Extract
  • 1 cup (240ml) Hot Water or Hot Brewed Coffee
  • 12 ounces (355ml) Evaporated Milk
  • 1 cup (200g) Granulated Sugar (for frosting)
  • 4 large Egg Yolks
  • 4 tablespoons (57g) Unsalted Butter (for frosting)
  • 1 teaspoon (5ml) Vanilla Extract (for frosting)
  • 1 ½ cups Pecans, chopped and toasted
  • 1 ½ cups Sweetened Flaked Coconut

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch pans; line the bottoms with parchment circles.
  2. Melt the German’s chocolate gently and set aside to cool slightly.
  3. Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl. Beat in the softened butter until the mixture resembles coarse sand.
  4. Beat in eggs one at a time, followed by the melted chocolate and vanilla. Mix until just combined.
  5. Gradually mix in the buttermilk, alternating with the hot water/coffee, beginning and ending with the liquid. Mix only until smooth; do not overbeat.
  6. Divide batter evenly between pans. Bake for 30–35 minutes, or until a wooden skewer comes out clean. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  7. Lightly toast pecans in a dry skillet until fragrant. Set aside.
  8. In a medium saucepan, whisk together evaporated milk, sugar, and egg yolks until smooth. Heat mixture over medium heat, whisking constantly, until the mixture thickens significantly and coats the back of a spoon (about 8–12 minutes). Do not boil.
  9. Remove from heat immediately. Stir in butter and vanilla until melted and smooth. Gently fold in the toasted pecans and coconut flakes.
  10. Allow the frosting to cool for about 20 minutes until it is thick enough to hold its shape but still easily spreadable.
  11. Place the first cooled cake layer on a serving plate. Spread about half of the frosting evenly over the top.
  12. Carefully top with the second layer. Use the remaining frosting to cover the top and sides of the cake.