Ingredients:

  • 4 oz Unsweetened Baking Chocolate
  • 1 cup Boiling Water
  • 2 ½ cups All-Purpose Flour, sifted
  • 2 cups Granulated Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • ½ cup Unsalted Butter, softened
  • 4 Large Eggs, separated
  • 1 cup Buttermilk, room temperature
  • 1 teaspoon Vanilla Extract (for cake)
  • 1 can (12 oz) Evaporated Milk
  • 1 cup Granulated Sugar (for filling)
  • 4 tablespoons Unsalted Butter (for filling), cubed
  • 3 Large Egg Yolks (for filling)
  • 1 teaspoon Vanilla Extract (for filling)
  • 1 ½ cups Sweetened Flaked Coconut, shredded
  • 1 cup Pecans, toasted and chopped

Instructions:

  1. Prep the Oven and Pans: Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans; line the bottoms with parchment circles.
  2. Bloom the Chocolate: Combine the 4 oz unsweetened chocolate and the boiling water in a heatproof bowl. Whisk until the chocolate is fully melted and smooth. Set aside to cool slightly.
  3. Mix Dry Ingredients: Sift together the flour, baking soda, and salt into a medium bowl.
  4. Cream Wet Ingredients: In a stand mixer, cream the softened butter and sugar until light and fluffy. Beat in the four egg yolks, one at a time, mixing well. Add vanilla extract.
  5. Combine: Gradually alternate adding the dry ingredients (flour mixture) and the buttermilk to the wet ingredients, starting and ending with the dry. Mix only until just combined; do not overmix.
  6. Fold in Chocolate: Gently fold in the cooled, melted chocolate mixture using a rubber spatula.
  7. Bake: Divide the batter evenly among the three prepared pans. Bake for 28–32 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Cool: Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cakes must be completely cold before moving on to assembly.
  9. Toast Nuts: Toast the pecans lightly in a dry pan until fragrant (about 5 minutes). Set aside.
  10. Make the Base: In a heavy-bottomed saucepan, whisk together the evaporated milk, sugar, butter, and 3 egg yolks. Cook over medium-low heat.
  11. Cook the Custard: Stir constantly until the mixture thickens and coats the back of a spoon (reaching approximately 160–170°F). This usually takes 10–15 minutes.
  12. Finish the Filling: Remove the pan from the heat. Stir in the vanilla extract, shredded coconut, and toasted pecans.
  13. Cool Filling: Transfer the filling to a heatproof bowl and allow it to cool to room temperature, stirring occasionally. The filling will thicken significantly as it cools.
  14. Level: If necessary, use a serrated knife to level the tops of the cake layers so they sit flat.
  15. First Layer: Place the first cake layer on your serving plate or cake stand. Spread half of the coconut-pecan filling evenly across the top, right up to the edges.
  16. Stack and Finish: Place the second layer on top, then spread with the remaining filling. Top with the final cake layer.
  17. Chill: Refrigerate the cake for at least 1 hour to allow the layers and filling to set properly before slicing.