1. Bake the Cake Layers
Preheat & Prep: Preheat oven to 350°F (175°C). Grease the bottoms and sides of three 9-inch round cake pans. Line the bottoms with parchment paper and flour the pans, tapping out any excess.
Combine Dry Ingredients: In the bowl of a stand mixer or a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
Mix in Wet Ingredients: Add the buttermilk, oil, eggs, and vanilla extract. Mix on medium speed for 2 minutes until smooth and well combined.
Add Hot Liquid: Reduce the mixer speed to low and carefully pour in the hot water (or coffee). Mix just until the liquid is incorporated. The batter will be very thin.
Bake: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool: Let the cakes cool in their pans for 15 minutes. Then, run a knife around the edges and carefully invert them onto a wire rack. Remove the parchment paper and allow the layers to cool completely.
2. Prepare the Coconut-Pecan Frosting
Cook the Base: In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter.
Thicken the Mixture: Place the saucepan over medium heat. Cook, stirring constantly with a spatula, for about 10-12 minutes, until the mixture thickens and becomes a golden brown color. It should coat the back of a spoon.
Finish & Cool: Remove the pan from the heat. Stir in the vanilla extract, shredded coconut, and chopped pecans. Continue stirring for another minute or two as the frosting thickens from the residual heat. Let it cool to room temperature, stirring occasionally. It will continue to thicken as it cools.
3. Assemble the Cake
Place the First Layer: Put one cake layer on your serving plate or cake stand. Spread a generous, even layer of the cooled frosting (about ⅓ of the total) over the top, going all the way to the edges.
Stack and Frost: Carefully place the second cake layer on top. Repeat with another layer of frosting. Add the final cake layer and spread the remaining frosting over the top.
Serve: For the classic look, the sides of the cake are left unfrosted. Slice and serve.
💡 Pro Tips for Success
Room Temperature is Key: Using room-temperature buttermilk and eggs ensures they emulsify properly with the oil, creating a uniform and moist cake crumb.
Don’t Skip the Parchment: This cake is very moist. Lining the pans with parchment paper guarantees they will release cleanly.
The Power of Coffee: Using hot coffee instead of water will not make the cake taste like coffee; it will simply deepen and enhance the chocolate flavor.
Stir Constantly: When making the frosting, constant stirring is essential to prevent the egg yolks from curdling and to ensure a smooth, creamy texture.
Cool Completely: Ensure both the cake layers and the frosting are completely cool before assembling. A warm cake will cause the frosting to melt and slide off.
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