Ingredients

For the Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot coffee

For the Coconut-Pecan Topping

  • 1 cup evaporated milk
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 3 large egg yolks
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1½ cups sweetened shredded coconut
  • 1 cup chopped pecans
  • Pinch of salt

For the Chocolate Frosting

  • ½ cup unsalted butter, softened
  • ½ cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • ⅓–½ cup milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Decoration

  • ½–1 cup whole pecan halves

Instructions

1. Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C).
  2. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. Add the eggs, buttermilk, vegetable oil, and vanilla.
  5. Beat until the mixture is smooth and well combined.
  6. Slowly pour in the hot water or coffee while mixing. The batter will be fairly thin—this is normal.

2. Bake the Cake

  1. Divide the batter evenly between the prepared pans.
  2. Bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
  3. Allow the cakes to cool in the pans for about 10 minutes.
  4. Remove them from the pans and place them on a wire rack.
  5. Let them cool completely before decorating.

3. Make the Coconut-Pecan Topping

  1. In a saucepan, combine evaporated milk, granulated sugar, brown sugar, egg yolks, butter, vanilla, and salt.
  2. Cook over medium-low heat, stirring constantly.
  3. Continue cooking for about 8–12 minutes, until the mixture thickens enough to coat the back of a spoon.
  4. Remove from the heat.
  5. Stir in the shredded coconut and chopped pecans.
  6. Allow the topping to cool until thick and spreadable.

4. Make the Chocolate Frosting

  1. Beat the softened butter until creamy.
  2. Add the cocoa powder and mix until smooth.
  3. Gradually add the powdered sugar.
  4. Add milk a little at a time until the frosting reaches a smooth, spreadable consistency.
  5. Mix in vanilla and a pinch of salt.

5. Assemble the Cake

  1. Place the first chocolate cake layer on a cake stand.
  2. Spread a layer of chocolate frosting over the cake.
  3. Add some coconut-pecan topping and spread it evenly.
  4. Place the second cake layer on top.
  5. Repeat with chocolate frosting and coconut-pecan topping.
  6. Add the final cake layer.
  7. Frost the sides of the cake generously with the chocolate frosting.
  8. Spread the remaining coconut-pecan topping over the entire top of the cake.

6. Decorate

Arrange whole pecan halves around the top and bottom edge of the cake, similar to the presentation in the photo.

For the best texture, refrigerate the finished cake for 30–60 minutes before slicing.

🍰 Serving

Let the cake sit at room temperature for about 15–20 minutes before serving. Cut with a sharp knife and serve with coffee, vanilla ice cream, or a dollop of whipped cream.

Prep Time: 45 minutes
Bake Time: 25–30 minutes
Cooling & Assembly: 1–2 hours
Total Time: About 3 hours
Servings: 12–16 slices
Difficulty: Intermediate