Ingredients:

  • 2 cups All-Purpose Flour (250 g), sifted
  • 3/4 cup Dutch Process Cocoa Powder (75 g)
  • 1 tsp Baking Soda (5 g)
  • 1/2 tsp Fine Sea Salt (3 g)
  • 1 cup (2 sticks) Unsalted Butter, softened (225 g)
  • 1 cup Granulated Sugar (200 g)
  • 1 cup Packed Light Brown Sugar (200 g)
  • 4 Large Eggs, at room temperature
  • 1 cup Buttermilk, at room temperature (240 ml)
  • 1 Tbsp Vanilla Extract (15 ml)
  • 1/2 cup Hot Brewed Coffee (120 ml)
  • 1 cup Evaporated Milk (240 ml)
  • 1 cup Granulated Sugar (200 g)
  • 1/2 cup (1 stick) Unsalted Butter, cubed (115 g)
  • 4 Large Egg Yolks, whisked slightly
  • 1 tsp Vanilla Extract (5 ml)
  • Pinch of Fine Sea Salt (1 g)
  • 1 1/2 cups Sweetened Shredded Coconut (150 g)
  • 1 cup Pecans, toasted and coarsely chopped (100 g)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans, then line the bottom of each with a parchment paper circle.
  2. Whisk together the flour, cocoa powder, baking soda, and salt in a large bowl. Set aside.
  3. In the bowl of a stand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3–4 minutes). Scrape down the sides.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
  5. Reduce speed to low. Add one-third of the dry mixture, followed by half of the buttermilk, mixing until just combined. Repeat, ending with the dry mixture. Do not overmix.
  6. Gently fold in the hot brewed coffee until the batter is smooth. Divide the batter evenly among the three prepared pans. Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack. Peel off the parchment paper and allow the layers to cool completely (about 1 hour).
  8. In a heavy-bottomed saucepan, combine the evaporated milk, sugar, cubed butter, egg yolks, vanilla, and salt.
  9. Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens significantly, coating the back of a spoon thickly (reaching about 175°F / 80°C). Do not allow it to boil vigorously.
  10. Remove the saucepan from the heat immediately. Stir in the shredded coconut and the toasted pecans. Transfer the filling mixture to a bowl and cover the surface directly with plastic wrap. Allow it to cool completely to room temperature, then chill for about 30 minutes until spreadable.
  11. Place the first cooled cake layer onto your serving platter. Spread one-third of the chilled coconut-pecan filling evenly over the top, extending almost to the edges.
  12. Carefully place the second layer on top and repeat with the filling. Place the final cake layer on top.
  13. Spread the remaining filling mixture over the top surface of the third layer. Chill the cake for at least 30 minutes to allow the filling to fully set before slicing.