Ingredients

For the Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee (or hot water)

For the Coconut Pecan Filling

• 1 cup evaporated milk
• 1 cup brown sugar
• 3 egg yolks
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans

Chocolate Frosting

• 1 cup unsalted butter (softened)
• 3½ cups powdered sugar
• ½ cup cocoa powder
• 2 tsp vanilla extract
• 3–4 tbsp heavy cream

Garnish

• Whole pecans
• Chocolate curls (optional)

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 Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C).
2. Grease and line two 9-inch cake pans.
3. Mix all dry ingredients.
4. Add eggs, milk, oil, and vanilla.
5. Slowly stir in hot coffee.
6. Divide batter between pans.
7. Bake for 30–35 minutes.
8. Cool completely.

2. Make Coconut Pecan Filling

1. In a saucepan combine evaporated milk, butter, brown sugar, and egg yolks.
2. Cook over medium heat while stirring until thick (10–12 minutes).
3. Remove from heat.
4. Stir in vanilla, coconut, and chopped pecans.
5. Let cool completely.

3. Make Chocolate Frosting

1. Beat butter until creamy.
2. Add powdered sugar and cocoa.
3. Mix in vanilla.
4. Add cream until smooth.

4. Assemble

1. Place one cake layer on a serving plate.
2. Spread coconut-pecan filling.
3. Add second cake layer.
4. Frost the outside with chocolate frosting.
5. Decorate with pecans and extra filling if desired.
6. Chill for 30 minutes before slicing.

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 Time

• Prep: 35 minutes
• Bake: 35 minutes
• Cooling: 1 hour
• Total: About 2 hours 10 minutes

Servings: 12

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 Nut Information

Contains Nuts:  Yes

This recipe contains:

• Pecans (tree nuts)

It also contains:

• Eggs
• Milk (dairy)
• Wheat (gluten)

Nut-Free Option

• Omit the pecans.
• Replace with toasted sunflower seeds or simply use extra shredded coconut (if coconut is suitable for your needs).

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Q&A

Q: Can I make this cake ahead of time?
A: Yes! Bake the cake layers 1–2 days ahead and refrigerate them wrapped tightly.

Q: Can I freeze it?
A: Yes. Freeze unfrosted cake layers for up to 3 months.

Q: Can I use walnuts instead of pecans?
A: Absolutely. Walnuts make a great substitute.

Q: Why use hot coffee?
A: It enhances the chocolate flavor without making the cake taste like coffee.

Q: How should I store leftovers?
A: Keep covered in the refrigerator for up to 5 days. Bring to room temperature before serving.