A Southern favorite despite its name! This classic cake features soft, fluffy chocolate layers filled and topped with a decadent caramel-like coconut-pecan frosting. Perfect for birthdays, holidays, or any occasion that calls for a special dessert.
🧁 Ingredients
For the Cake:
- 1 bar (4 oz) German sweet chocolate, chopped
- ½ cup boiling water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks, lightly beaten
- ½ cup butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened flaked coconut
- 1 cup chopped pecans
👩🍳 Instructions
1. Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round pans.
- Melt the chocolate in boiling water; cool slightly.
- In a bowl, whisk flour, baking soda, and salt.
- In another large bowl, beat butter and sugar until fluffy. Add egg yolks, one at a time, then stir in melted chocolate and vanilla.
- Add flour mixture alternately with buttermilk, mixing well after each addition.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold into batter.
- Divide batter among pans; bake for 30–35 minutes or until a toothpick comes out clean. Cool completely.
2. Make the Frosting:
- In a saucepan, combine milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened (about 10–12 minutes).
- Remove from heat; stir in vanilla, coconut, and pecans. Let cool until spreadable.
3. Assemble:
- Spread frosting between layers and on top of cake.
- Optional: frost sides with chocolate ganache or leave them bare for the traditional look.
🧡 Tips
- Toast the pecans for extra depth of flavor.
- Chill the cake slightly before slicing for cleaner cuts.
- Store covered at room temperature up to 2 days or refrigerated up to 5 days.
Enjoy !!
