Ingredients
Cake
- 2 cups granulated sugar
- 1/2 cup canola oil
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 1 3/4 cup all purpose flour fluffed and leveled
- 3/4 cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup hot coffee or water
Frosting
- 1 cup cream or evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 1/2 cups sweetened, shredded coconut
- 1 cup finely chopped pecans
- 1 teaspoon vanilla extract
Ganache
- 100 grams dark chocolate (about 3/4 cup chopped)
- 1/4 cup heavy cream
Instructions
Cake
-
Grease and flour three 8″ round cake pans, tapping firmly to remove any excess flour once coated. Turn the oven to 350 degrees F.
-
In a large bowl, whisk together sugar, and oil until combined.
-
Add milk, eggs, and vanilla and whisk until smooth.
-
Add flour, cocoa powder, baking soda, salt, and baking powder and whisk until combined.
-
Slowly stir in hot coffee until batter is smooth.
-
Divide evenly between prepared pans and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely.
Frosting
-
In a medium saucepan, whisk together cream, sugar, and egg yolks.
-
Add butter, and cook over medium heat, whisking often, until thickened, about 5-10 minutes.
-
Remove from heat and stir in coconut, pecans, and vanilla.
-
Let cool completely to room temperature (to a spreadable consistency) before frosting cooled cakes. If you need to cool quickly, pour into a clean bowl and place in the refrigerator for 20-30 minutes, stirring often.
Ganache & Assembly
-
In a small pot, melt chocolate and cream together over low heat, stirring often. Set aside to cool slightly.
-
Place one cake layer on a serving plate. Top with 1/3 of the coconut pecan frosting.
-
Repeat with remaining two layers, spreading chocolate ganache on the top cake layer and letting set completely before topping with remaining frosting (optional: you can reverse the order, and spread remaining frosting on top cake layer, then spread and drip the ganache on top). Let chocolate cool completely before slicing.
Nutrition Facts
Calories: 713
Fat: 43g
Saturated Fat: 19g
Cholesterol: 132mg
Sodium: 442mg
Potassium: 343mg
Carbohydrates: 80g
Fiber: 5g
Sugar: 58g
Protein: 8g
Vitamin A: 749%
Vitamin C: 1%
Calcium: 91%
Iron: 3%