INSTRUCTIONS
Cake
- Preheat oven to 350 degrees. Butter two 9-inch cake rounds and line the bottom with parchment paper.
- In a large bowl or stand mixer, stir together flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth.
- Divide batter evenly between the two pans. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
Coconut Pecan Filling
- Melt butter in a medium saucepan over medium heat. Whisk in sugar and brown sugar until combined.
- Add in egg yolks, evaporated milk, and vanilla extract. Cook over medium heat for 12 to 14 minutes until thickened, stirring frequently.
- Remove from heat and stir in coconut flakes and pecans. Let cool completely before assembling cake.
Chocolate Buttercream (optional)
- Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Add in 1 tablespoon milk or cream to thin out. Beat in powdered sugar, 1 cup at a time, beating in between until combined. Add up to two more tablespoons milk or cream as needed to achieve a spreadable consistency. Transfer to piping bag(s) for frosting.
Assembly
- Use half of the coconut pecan filling and spread in between the two chocolate cake layers. Spread the other half on top of the cake.
- If using buttercream, spread the frosting on the outside of the cake and use a piping tip to decorate the top edge.