Ingredients
- Cake batter
- 2 cups all purpose flour
- 2 cups white sugar
- 3/4 cup cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup hot coffee
- Coconut-Pecan Topping
- 1 can (12 ounces) evaporated milk
- 1 1/2 tsp vanilla extract
- 1 1/2 cups sugar
- 3/4 cup unsalted butter
- 2 2/3 cups shredded or flaked sweetened coconut
- 1 1/2 cups pecans, coarsely chopped
Preparation
Step 1
Cake Batter
1. Preheat oven to 350 F degrees.
2. You will need 2 cake pans, each 8 inches in diameter. Cut out 2 parchment paper circles that will fit inside the cake pans. Place the parchment papers inside and using some melted butter, butter each pan well.
3. In the bowl of your mixer, add the flour, sugar, cocoa, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, mix together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 2 prepared pans, equally.
4. Bake the cake for about 35 to 40 minutes, or until baked enough. Do the toothpick test, insert a toothpick in the middle of the cake and if it comes out clean, it's done. Let the cake cool in the pans for about 30 minutes then turn them out onto a cooling rack or a cutting board and cool completely.
Coconut-Pecan Topping
1. In a medium heavy saucepan over low heat, combine evaporated milk, and vanilla; whisk together until well blended. Add sugar and butter; cook on medium heat just to a boil, stirring constantly so mixture does not burn. Remove from heat and stir in coconut and pecans. Cool to room temperature.
2. To assemble the cake, spread the topping on one cake, then place the other on top and spread remaining topping.