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INGREDIENTS
- two cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 half tsp baking soda
- 1 tsp salt
- 1 cup total milk
- 1/2 cup vegetable oil
- 2 giant eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup granulated sugar (for frosting)
- 3 massive egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract (for frosting)
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INSTRUCTIONS
Preheat oven to 350°F (175°C). Grease and flour three 9-inch spherical baking pans.
In a massive bowl, stir collectively flour, sugar, cocoa, baking powder, baking soda, and salt.
Add milk, vegetable oil, eggs, and vanilla to flour combination and combine collectively on medium velocity till properly combined. Reduce pace and cautiously add boiling water to the cake batter. Beat on excessive velocity for about 1 minute to add air to the batter.
Pour batter evenly into the organized pans. Bake for 30-35 minutes, or till a toothpick inserted in the middle comes out clean. Remove from the oven and permit to cool for about 10 minutes, get rid of from the pan and cool completely.
To make the frosting, mix evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook over medium heat, stirring continuously till thickened, about 12 minutes. Remove from warmth and stir in coconut and pecans. Cool till thick ample to spread.
Frost the cake with the coconut-pecan frosting between layers, on top, and round the sides.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Enjoy.
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