Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed brown sugar
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) baking powder
  • ½ tsp (3g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (240ml) heavy cream
  • 1 cup (200g) granulated sugar
  • 1 cup (90g) flaked coconut
  • 1 cup (100g) chopped pecans
  • 3 large egg yolks
  • ½ cup (115g) unsalted butter
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Preheat to 350°F (175°C).
  2. Grease and flour the cake pans.
  3. In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, beat buttermilk, oil, eggs, and vanilla until combined.
  5. Slowly add wet ingredients to dry ingredients; mix until just combined.
  6. Carefully stir in boiling water until the batter is smooth.
  7. Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  8. Allow cakes to cool in the pans for 10 minutes, then transfer to cooling racks.
  9. In a saucepan, combine cream, sugar, coconut, pecans, egg yolks, butter, and vanilla. Cook over medium heat until thickened, stirring continuously (about 10 minutes).
  10. Remove from heat and let it cool to room temperature.
  11. Place one cake layer on a serving platter, spread frosting on top, add the second layer, and frost the top and sides.
  12. Slice and enjoy!