Servings: 12 slices
Calories: 585kcal
Cost: 25$
Equipment
- 🥣 3 9-inch round cake pans
- 🎛️ Stand mixer or hand mixer
- 🥄 Measuring cups and spoons
- 🍲 Medium saucepan
- 🥣 Mixing bowls
- 🧊 Cooling racks
Ingredients
- For the cake:
- 4 eggs 🥚 large separated
- 1 cup 🧈 butter softened
- 2 cups 🍯 granulated sugar
- 1 tsp 🌺 vanilla extract
- 4 oz 🍫 German sweet chocolate melted
- 2 cups 🌾 all-purpose flour
- ¼ tsp 🧂 salt
- 1 tsp 🥄 baking soda
- 1 cup 🥛 buttermilk
- For the coconut-pecan frosting:
- 1 cup 🥛 evaporated milk
- 1 cup 🍯 granulated sugar
- 3 🥚 egg yolks
- ½ cup 🧈 butter
- 1 tsp 🌺 vanilla extract
- 1 ⅓ 🥥 shredded coconut
- 1 cup 🥜 chopped pecans
Instructions
- For the cake:
- Preheat oven to 350°F (175°C).
- Grease and flour three 9-inch cake pans.
- Melt chocolate, let cool.
- Beat egg whites until stiff peaks form; set aside.
- Cream butter and sugar until fluffy.
- Add egg yolks one at a time.
- Mix in melted chocolate and vanilla.
- Combine flour, salt, and baking soda.
- Alternate adding flour mixture and buttermilk to batter.
- Fold in egg whites gently.
- Divide batter between pans.
- Bake 30-35 minutes.
- Cool completely.
- For the frosting:
- Combine milk, sugar, egg yolks, butter in saucepan.
- Cook over medium heat, stirring constantly until thickened.
- Remove from heat.
- Add vanilla, coconut, and pecans.
- Cool until spreadable.
- Spread between layers and on top.
Notes
Common Questions:
❓ Can I make it ahead? Yes, 1-2 days
❓ Can I freeze it? Yes, unfrosted
❓ Sub for buttermilk? Milk + vinegar
❓ Need to refrigerate? No, unless hot weatherRecipe Notes: 🌟 Room temperature ingredients 🌟 Don't overbake layers 🌟 Cool completely before frosting 🌟 Toast pecans for extra flavor Storage Tips: 🎂 Room temp: 3-4 days covered ❄️ Refrigerator: Up to 1 week 🧊 Freezer: Up to 3 months (unfrosted) Pro Tips:
🔑 Line pans with parchment
🔑 Don't overmix after adding flour
🔑 Cool layers upside down
🔑 Stir frosting constantly while cooking
🔑 Let frosting cool before spreading
❓ Can I make it ahead? Yes, 1-2 days
❓ Can I freeze it? Yes, unfrosted
❓ Sub for buttermilk? Milk + vinegar
❓ Need to refrigerate? No, unless hot weatherRecipe Notes: 🌟 Room temperature ingredients 🌟 Don't overbake layers 🌟 Cool completely before frosting 🌟 Toast pecans for extra flavor Storage Tips: 🎂 Room temp: 3-4 days covered ❄️ Refrigerator: Up to 1 week 🧊 Freezer: Up to 3 months (unfrosted) Pro Tips:
🔑 Line pans with parchment
🔑 Don't overmix after adding flour
🔑 Cool layers upside down
🔑 Stir frosting constantly while cooking
🔑 Let frosting cool before spreading
Nutrition
Calories: 585kcal | Carbohydrates: 68g | Protein: 8g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 145mg | Sodium: 380mg | Sugar: 52g
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