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Ingredients One per line	Cake: 2 cups (240 g) all-purpose flour 1 3/4 cups (350 g) granulated sugar 3/4 cups (88.5 g) dark cocoa powder 2 teaspoons (8 g) baking soda 3/4 teaspoon (3 g) baking powder 1 teaspoon (5.6 g) salt 1 cup (240 g) buttermilk, at room temperature 1 cup (236.6 g) hot water 1/2 cup (109 g) vegetable oil 3 large eggs, at room temperature 1 teaspoon (4.2 g) pure vanilla extract Coconut Pecan Filling: 1/2 cup light brown sugar (100 g) 1/2 cup granulated sugar (100 g) 1/2 cup butter (115 g) 3 large egg yolks 3/4 cup evaporated milk (180 ml) 1 Tablespoon vanilla extract (15 ml) 1 cup chopped pecans (120 g) 1 cup shredded sweetened coconut (80 g) Frosting: ½ cup butter ⅔ cup cocoa 4 cups powdered sugar ½ cup evaporated milk (or heavy cream) 1 t vanilla
Directions One per line	Cake: Preheat the oven to 325 degrees F. Spray two 8-inch round cake pans with non-stick spray, line with parchment paper, and spray again. Set aside. Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, water, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula. Divide the batter between the two pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumsb on it. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely. Wrap in plastic wrap and freeze until ready to use. Filling: In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake. Frosting: Melt butter. Stir in cocoa. Add pd sugar and milk alternately, beating til spreading sonsistency. Add vanilla. Can add more milk if necessary. Note: if doubling frosting, use entire 2 lb bag of powdered sugar.
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