Ingredients
Cooking spray
3 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. kosher salt
1 tsp. baking soda
1/2 tsp. baking powder
1 c. vegetable oil
1 c. granulated sugar
3/4 c. packed brown sugar
3 large eggs
4 oz. German chocolate, melted, or another chocolate that is around 48% cocoa
1 tsp. pure vanilla extract
3/4 c. buttermilk
3/4 c. strongly brewed coffee
2 c. sweetened coconut
2 c. pecans
1 (12-oz.) can evaporated milk
4 large egg yolks
1/2 c. packed brown sugar
1/4 tsp. kosher salt
1/2 c. (1 stick) butter, softened and cut into cubes
1 tsp. pure vanilla extract
2 c. chocolate chips
1 c. heavy cream
Preparation
Step 1Preheat oven to 350°. Line three 9” cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder. Step 2In another large bowl, whisk together vegetable oil, sugars, and eggs and whisk until incorporated, then add melted chocolate and vanilla and whisk until incorporated. Add chocolate mixture, buttermilk, and coffee to dry ingredients and mix just until combined.Step 3Divide batter evenly between prepared cake pans and bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Let cakes cool 10 minutes, then invert onto a wire baking rack and cool completely. Step 4Meanwhile, make filling: Spread coconut and pecans onto 2 separate baking sheets. Toast in a 350° oven until coconut is golden and pecans are darkened and smell nutty, stirring halfway through. Coconut will take 10 to 12 minutes and pecans will need 15 to 18 minutes. Combine into a large bowl. Step 5In a medium saucepan over medium heat, combine evaporated milk, egg yolks, sugar, and salt. Whisk until thickened, 8 to 10 minutes. Sauce should be able to coat the back of a wooden spoon and not run when a finger is swiped through it. Remove from heat and stir in butter and vanilla until incorporated. Pour over pecans and coconut and stir to coat. Let cool completely. Sauce will continue to thicken as it cools. Step 6Make ganache: Place chocolate chips into a heat safe bowl. In a small saucepan over medium heat, warm heavy cream until bubbles form around the edges. Pour heavy cream over chocolate chips and let sit 1 minute, then whisk until smooth. Let cool until ganache is thick enough to spread, at least 30 minutes. Step 7Assemble cake: Place one layer of cake onto a cake stand or serving platter. Spread ⅓ of ganache on top and then spread ⅓ of coconut filling on top. Top with a second layer of cake and repeat with remaining ganache, coconut filling, and cake.
Admittedly, this dessert doesn’t have the strongest chocolate flavor and is meant for those who prefer things on the sweet side. Even still, we couldn’t resist adding chocolate ganache to go in between the layers. Not only does it add decadence, but it helps keep the layers from falling apart! Chocolate aside, let’s talk about the best part: the filling. The toasted coconut and pecans mixed with evaporated milk and butter make a custardy, almost caramel-like filling is dangerously delicious. It’s truly what makes the cake so unique. Have you tried this yet? Let us know what you think in the comments below! And if you’re a chocoholic, try our Classic Chocolate Cake.
