Equipment Needed:
- Two 8 or 9-inch round baking pans
- Wax or parchment paper (for lining)
- Large mixing bowl
- Medium saucepan (for coconut frosting)
- Mixer (stand or hand) or whisk
- Measuring cups and spoons
- Spatula for frosting
General Preparation:
- Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.
Ingredients for the Cake:
- 2 cups granulated sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup oil (vegetable or canola oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water
Cake Instructions:
- Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, combine the eggs, buttermilk, oil, and vanilla and mix well.
- Add the wet ingredients to the dry ingredients and mix to combine.
- Stir in boiling water (batter will be very thin).
- Pour batter into prepared pans.
- Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in the center comes out clean or with few crumbs.
- Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
Ingredients for the Coconut Frosting:
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 3 large egg yolks
- 3/4 cup evaporated milk
- 1 Tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
Coconut Frosting Instructions:
- In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat.
- Stir constantly for several minutes until the mixture begins to thicken.
- Remove from heat and stir in vanilla, nuts, and coconut. Allow to cool completely before layering it on the cake.
Ingredients for the Chocolate Frosting:
- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Chocolate Frosting Instructions:
- Melt butter. Stir in cocoa powder.
- Alternately add powdered sugar and milk, beating to spreading consistency.
- Add a small amount of additional milk, if needed, to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.
Cake Assembly Instructions:
- Place one of the cake rounds on your serving stand or plate.
- Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about ½ inch between the filling and edge of the cake.
- Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
- Spoon remaining coconut frosting on top of the cake.
