- 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
- 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
- 100 grams dark chocolate (about 3/4 cup chopped)
- 1/4 cup heavy cream
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.
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.
Saturated Fat: 19g
Vitamin A: 749%
Vitamin C: 1%