Ingredients Jump to Instructions ↓

  1. 1/4 cup unsweetened cocoa powder

  2. 1/2 cup boiling water

  3. 2 cups all-purpose flour

  4. 1 teaspoon baking soda

  5. 1/2 teaspoon salt

  6. 1 cup plus 3 tablespoons butter, softened

  7. 2 1/4 cups granulated sugar

  8. 4 large eggs

  9. 1 cup buttermilk* Coconut Pecan Frosting:

  10. 1 (14-ounce) can sweetened condensed milk (not evaporated milk)

  11. 3 large egg yolks, slightly beaten

  12. 1/2 cup butter

  13. 1 teaspoon vanilla extract

  14. 1 1/3 cups sweetened flaked coconut

  15. 1 cup chopped pecans Pecan halves for garnish

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.

  2. For Cake: Stir together cocoa and water in small bowl until smooth; set aside.

  3. Stir together flour, baking soda and salt; set aside.

  4. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.

  5. Add flour mixture to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.

  6. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely.

  7. For Coconut Pecan Frosting: In a medium saucepan, stir together sweetened condensed milk, egg yolks and butter and cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature. Spread frosting between layers and over top of cake.


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