Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla to the dry mix and beat until smooth.
- Gradually stir in boiling water until the batter is well combined.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the coconut-pecan frosting by combining coconut, pecans, milk, sugar, and egg yolks in a saucepan. Cook over medium heat until thickened.
- Spread frosting between the layers and on top of the cooled cake.
Notes
- Allow the cake to cool completely before frosting to prevent the icing from melting.
- Use finely shredded coconut for better texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg