Ingredients
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 1 cup unsweetened cocoa powder
– 1 ½ teaspoons baking soda
– 1 teaspoon baking powder
– 1 teaspoon salt
– 2 large eggs
– 1 cup buttermilk
– 1 cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
– 1 cup sweetened shredded coconut
– 1 cup chopped pecans
– 1 cup evaporated milk
– 1 cup brown sugar
Equipment Needed
– 3 9-inch round cake pans
– Mixing bowls
– Electric mixer (or whisk)
– Rubber spatula
– Measuring cups and spoons
– Small saucepan
– Cooling rack
Step-by-Step Instructions
To start off, preheat your oven to 350°F (175°C) and grease your three cake pans. In a large mixing bowl, I whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. The fragrance of the cocoa mingles with the sugar beautifully! Next, add the eggs, buttermilk, vegetable oil, and vanilla extract. I love using my electric mixer to blend the ingredients until smooth and creamy, and then gradually mix in the boiling water. The batter will be thin, but that’s just right; it’ll create a moist cake! (See the next page below to continue steps…)
