Here’s my interpretation of a well-loved, old-fashioned dessert. It’s basically a simple chocolate cake with a coconut-pecan frosting. More often than not, I make half of the coconut-pecan frosting to use as a filling between the two layers, then frost the outside of the cake with chocolate ganache.
|1¾||cups all-purpose, unbleached flour|
|¾||cup unsweetened, Dutch-process cocoa powder|
|1½||tsp. baking powder|
|1½||tsp. baking soda|
|1¼||cups buttermilk (low-fat is fine)|
|2||large eggs, lightly beaten|
|1||cup brown sugar, lightly packed|
|¼||cup canola or vegetable oil|
|1||cup hot, strong black coffee|
|4||large egg yolks|
|1||can (12 ounces) evaporated milk|
|1||cup packed brown sugar|
|6||Tbsp. unsalted butter, cut into 6 pieces|
|1||cup sweetened coconut|
|1||cup unsweetened coconut|
|1½||cups pecans, toasted and finely chopped|
This content is from the Culinate Kitchen collection.
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