ADVERTISEMENT
ADVERTISEMENT
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer until smooth.
4. Slowly pour in boiling water while mixing on low speed. Batter will be thin.
5. Divide batter evenly among prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
7. For the coconut-pecan frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly until mixture thickens, about 10-12 minutes.
8. Remove from heat and stir in vanilla extract, coconut, and pecans. Let frosting cool to room temperature.
9. Spread frosting between each cake layer and on top of the cake.
10. For the ganache, heat heavy cream until just simmering, pour over chopped chocolate, and stir until smooth. Drizzle over the cake if desired.
11. Allow cake to set before slicing, so the frosting holds its layers beautifully.
Kcal: 480 kcal | Servings: 12 servings
