A timeless classic featuring moist, light sweet-chocolate cake layers held together with a rich, caramelized coconut-pecan frosting.
Recipe Overview & Specs
| Metric / Detail | Value |
| Prep Time | 30 minutes |
| Bake Time | 30–35 minutes |
| Total Time | 1 hour 15 minutes (plus cooling) |
| Yield / Servings | 12–16 servings (3-layer cake) |
| Oven Temperature | 350°F / 175°C |
| Equipment Needed | Three 9-inch round cake pans, parchment paper, hand/stand mixer, saucepan |
Ingredients
| Category | Ingredient | Quantity / Preparation |
| Cake Layers | Baker’s German Sweet Chocolate | 4 oz (115 g), chopped |
| Boiling Water | ½ cup | |
| All-Purpose Flour | 2 cups | |
| Baking Soda | 1 tsp | |
| Salt | ½ tsp | |
| Unsalted Butter | 1 cup (2 sticks), softened | |
| Granulated Sugar | 2 cups | |
| Eggs | 4 large, separated (yolks and whites) | |
| Vanilla Extract | 1 tsp | |
| Buttermilk | 1 cup | |
| Coconut-Pecan Frosting | Evaporated Milk | 1 cup (8 oz) |
| Granulated Sugar | 1 cup | |
| Egg Yolks | 3 large | |
| Unsalted Butter | ½ cup (1 stick) | |
| Vanilla Extract | 1 tsp | |
| Sweetened Shredded Coconut | 1 ⅓ cups | |
| Pecans | 1 cup, chopped |
Instructions
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