Ingredients:

  • 2 ¼ cups All-Purpose Flour, sifted
  • 3 cups Granulated Sugar (total for cake and frosting)
  • ¾ cup Unsweetened Cocoa Powder (Natural)
  • 1 teaspoon Baking Soda
  • 1 ½ teaspoons Fine Sea Salt (total for cake and frosting)
  • 1 ½ cups Unsalted Butter (total for cake and frosting)
  • 6 Large Eggs, separated (yolks reserved for frosting/cake)
  • 1 cup Full-fat Buttermilk
  • 3 teaspoons Vanilla Extract (total for cake and frosting)
  • 1 cup Hot Coffee (or hot water), strongly brewed
  • 1 cup Evaporated Milk (Not sweetened condensed milk)
  • 1 ½ cups Shredded Sweetened Coconut
  • 1 cup Pecans, chopped, lightly toasted if desired

Instructions:

  1. Preheat oven to 350°F (175°C). Grease, line with parchment, and lightly flour three 9-inch cake pans. Sift together the flour, cocoa powder, baking soda, and the cake's salt; set aside.
  2. Cream the softened butter (1 cup) and 2 cups of sugar until light and fluffy. Add 2 whole eggs and 2 egg yolks one at a time, mixing well. Mix in buttermilk (1 cup) and 2 teaspoons of vanilla extract. Gradually add the dry ingredients until just combined.
  3. Carefully pour the hot coffee into the batter and mix until smooth. Divide the thin batter evenly among the three tins. Bake for 30–35 minutes until a toothpick comes out clean. Cool in tins for 10 minutes before inverting onto wire racks to cool completely (at least 1.5 hours).
  4. Prepare the Custard Frosting: In a heavy-bottomed saucepan, whisk together the evaporated milk, remaining 1 cup of sugar, 4 egg yolks, and the remaining ½ teaspoon of salt.
  5. Cook the custard over medium-low heat, stirring constantly, until the mixture thickens significantly, coating the back of a spoon (about 10–15 minutes). Do not let it boil vigorously.
  6. Remove from heat. Stir in the remaining ½ cup of cubed butter until melted, then add the remaining 1 teaspoon of vanilla extract. Transfer the mixture to a bowl and let it cool slightly (about 15 minutes) before stirring in the shredded coconut and chopped pecans. Allow the frosting to cool to room temperature until thick and spreadable.
  7. Assembly: Level the cake layers if necessary. Place the first layer on a serving plate and spread one-third of the coconut-pecan frosting over it. Stack the second layer and repeat with another third of the frosting.
  8. Place the final cake layer on top and spoon the remaining frosting mixture evenly over the top layer only, leaving the sides traditionally bare.