Method
- 01
Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans (or line the bottoms with parchment paper).
- 02
Combine your all-purpose flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Whisk until evenly mixed and set aside.
- 03
In a large bowl, cream together your softened butter and granulated sugar until light and fluffy, about 3–4 minutes on medium speed with an electric mixer.
- 04
Add your eggs one at a time, beating well after each addition. Mix in your vanilla extract.
- 05
Alternately add your dry mixture and hot water, starting with the dry ingredients. Add one-third of the dry mixture, then half of the hot water, then another third of the dry mixture, then the remaining hot water, and finish with the final third of the dry mixture. Mix on low speed until just combined after each addition. The batter will be thin.
- 06
Divide your batter evenly between the two prepared pans.
- 07
Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. The cakes should spring back when lightly touched.
- 08
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Turn the cakes out onto wire racks and cool completely, about 1 hour.
- 09
While the cakes cool, prepare the frosting. In a medium saucepan over medium heat, combine your butter, evaporated milk, brown sugar, and egg yolks. Stir constantly to prevent the yolks from cooking, about 10–12 minutes, until the mixture thickens and coats the back of a spoon.
- 10
Remove the frosting from heat and stir in your vanilla extract. Add your shredded coconut and chopped pecans. Let the frosting cool to room temperature, stirring occasionally, until it reaches a spreadable consistency (about 20–30 minutes).
- 11
Place one cooled cake layer on a serving plate. Spread a generous layer of the coconut-pecan frosting over the top.
- 12
Place the second cake layer on top and cover the top and sides with the remaining frosting.
- 13
Let the frosting set at room temperature for at least 30 minutes before slicing and serving.
