Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease and flour three 8-inch or two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Cocoa powder
- Baking soda
- Baking powder
- Salt
Mix until evenly combined.
Step 3: Add the Wet Ingredients
Add the eggs, buttermilk, vegetable oil, and vanilla extract.
Beat until the batter is smooth.
Slowly pour in the hot coffee while mixing. The batter will be thin—this creates an incredibly moist cake.
Step 4: Bake
Divide the batter evenly among the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes.
Transfer to wire racks and let them cool completely before frosting.
Make the Coconut-Pecan Frosting
Step 6: Cook the Frosting
In a medium saucepan combine:
- Butter
- Evaporated milk
- Brown sugar
- Egg yolks
Cook over medium heat, stirring constantly.
Continue cooking for 10–12 minutes until the mixture thickens.
Do not let it boil rapidly.
Step 7: Finish the Frosting
Remove from the heat.
Stir in:
- Vanilla extract
- Shredded coconut
- Chopped pecans
Allow the frosting to cool for 20–30 minutes until spreadable.