Directions
To Prepare the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
- In a mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Beat with an electric mixer for 2 minutes.
- Add eggs, soured milk, brewed coffee, vegetable oil, and vanilla extract. Beat until smooth and well combined.
- Pour batter evenly into prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
- Note: The brewed coffee enhances the chocolate flavor. If preferred, substitute an additional cup of milk.
To Prepare the Caramel Coconut Pecan Filling:
- Toast the coconut and pecans in a preheated oven at 350°F (175°C) for about 8 minutes, turning once to ensure even toasting. Allow to cool.
- In a medium saucepan, combine brown sugar, evaporated milk, and egg yolks. Cook over medium heat, stirring constantly until thickened and slightly golden.
- Remove from heat and stir in melted butter, vanilla extract, toasted coconut, and pecans. Allow filling to cool slightly before using.
To Assemble the Cake:
- If using two round pans, place one cake layer on a serving plate. Spread a generous amount of the caramel coconut pecan filling evenly over the top.
- Place the second cake layer on top and cover with the remaining filling.
- For a 9×13-inch cake, cut the cake in half lengthwise, layer, and spread the filling between the layers.
Optional Chocolate Frosting:
- Melt chocolate chips in a microwave-safe bowl or over a double boiler.
- In a large mixing bowl, beat butter, cocoa, powdered sugar, and vanilla. Add milk gradually until smooth and spreadable.
- Frost the top and sides of the cake, if desired.
Recipe Details
Prep Time: 25 minutes
Cook Time: 30–35 minutes (cake) + 10 minutes (filling)
Total Time: 1 hour
Servings: 12–16
Difficulty: Medium
Variations & Substitutions
- Nut Substitute: Replace pecans with walnuts or almonds for a different crunch.
- Chocolate Twist: Add mini chocolate chips to the cake batter for extra richness.
- Dairy-Free: Use coconut milk for the filling and a non-dairy butter substitute.
- Bar Cake Option: Use a 9×13-inch pan for an easy-to-cut bar version.
Serving Suggestions
The most important part is just ahead — click NEXT »»
