Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 1/2 cups shredded coconut
- 1 cup chopped pecans
- 1/2 cup sweetened condensed milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla to the dry ingredients. Mix until well combined.
- Stir in boiling water until the batter is smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, combine coconut, pecans, and sweetened condensed milk in a saucepan over medium heat. Cook until thickened, then remove from heat and let cool.
- Once the cakes are completely cool, spread the coconut-pecan frosting between the layers and on top of the cake.
Notes
- For a richer flavor, use dark cocoa powder.
- Make sure to let the cakes cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg