★Ingredients
1 cup granulated sugar
2 cups all-purpose flour
1 cup packed brown sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons baking soda
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 cup boiling water
For the frosting
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1 teaspoon vanilla extract
1/2 cup unsalted butter
1 1/3 cups shredded sweetened coconut
1 cup chopped pecans
★Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes.
- Stir in the boiling water. The batter will be thin, but that’s okay.
- Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer them to wire racks to cool completely.
For the frosting
- In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens, about 10 to 12 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Allow the frosting to cool to room temperature before frosting the cake.
Once!