Ingredients
1¾cupsall purpose flour,spoon & leveled
¾cupnatural cocoa powder,unsweetened
1¾cupsgranulated sugar
2tspbaking soda
1tspbaking powder
1tspsalt
2tspespresso powder,optional
½cupcanola or vegetable oil
2large eggs,at room temperature
¾cupfull fat sour cream,at room temperature
½cupbuttermilk,at room temperature
2tsppure vanilla extract
½cuphot water or coffee
½cupunsalted butter
1cuplight or dark brown sugar,packed
3large egg yolks
1canevaporated milk
1tsppure vanilla extract
2cupscoconut,sweetened, shredded
1cuppecans,chopped
chocolate buttercream,for a naked-style cake
chocolate buttercream,for frosting the top and sides
extra toasted pecans and coconut,sweetened, shredded, optional for garnish
Preparation
Preheat oven to 350 degrees F. Grease three 9×2-inch cake pans, line with parchment paper, then grease the parchment paper.
Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a whisk attachment, mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined.
Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
Divide batter evenly between 3 pans. Bake for 21 to 25 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and set them on a wire rack. Allow to cool completely in the pan.
Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil.
Once boiling, whisk constantly until the mixture thickens for about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut.
Allow to cool completely before layering in the cake. It will thicken even more as it cools.
First, level the cakes if needed. Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with ½ of the coconut pecan filling. Top with 2nd layer and evenly cover the top with remaining coconut pecan filling.
Top with the third cake layer. Spread the chocolate buttercream into a thick layer on top. Garnish with extra toasted pecans and coconut, if desired.
Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut.
Cover leftover cake tightly and store in the refrigerator for 5 days.
