Ingredients
– 1 ¾ cups all-purpose flour
– 1 ¾ teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 cup unsweetened cocoa powder
– 1 cup buttermilk
– 1 cup unsalted butter, softened
– 1 ½ cups granulated sugar
– 1 cup brown sugar, packed
– 4 large eggs
– 1 teaspoon vanilla extract
For the frosting:
- 1 ½ cups unsweetened shredded coconut
- 1 ½ cups chopped pecans
- 1 ½ cups sweetened condensed milk
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
Equipment Needed
– Two 9-inch round cake pans
– Mixing bowls
– Electric mixer or whisk
– Spatula
– Saucepan for frosting
– Cooling rack
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C) and grease those 9-inch cake pans. I usually like to line the bottom with parchment paper for an easy release later on. In my mixing bowl, I whisk together the flour, baking powder, baking soda, salt, and cocoa powder, creating that lovely chocolatey mix that makes my heart sing. While that’s taking place, in a separate large bowl, I beat my softened butter, granulated sugar, and brown sugar until it’s light and fluffy — this usually takes about 5 minutes. The smell of sweet buttery goodness is amazing! (See the next page below to continue steps…)