# What You’ll Need:
→ Cake Components
01 - 2 cups all-purpose flour
02 - 1 ¾ cups granulated sugar
03 - ¾ cup unsweetened cocoa powder
04 - 1 ½ teaspoons baking powder
05 - 1 ½ teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs, room temperature
08 - 1 cup whole milk, room temperature
09 - ½ cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water
→ Coconut-Pecan Frosting
12 - 1 cup evaporated milk
13 - 1 cup granulated sugar
14 - 3 large egg yolks
15 - ½ cup unsalted butter, cubed
16 - 1 teaspoon vanilla extract
17 - 1 ⅓ cups sweetened shredded coconut
18 - 1 cup chopped pecans
# Step-by-Step:
01 - Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
03 - Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed for 2 minutes until smooth.
04 - Stir in boiling water until fully incorporated. The batter will be thin, which is expected.
05 - Divide batter evenly among prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
06 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
07 - In a medium saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter until combined.
08 - Cook mixture, stirring constantly, until thickened, approximately 12 minutes. Remove from heat.
09 - Stir in vanilla, coconut, and pecans. Let cool until spreadable consistency is reached, about 30 minutes.
10 - Place one cake layer on a serving plate. Spread one-third of the frosting over the top. Repeat with remaining layers and frosting, ending with frosting on top. Frost sides if desired.
