by Lizthechef
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my 73 recipes »
Lizthechef's Notes:
Expand4 ounces baking choolate Ask a question about this ingredient
1/2 cup brewed coffee Ask a question about this ingredient
2 1/4 cups sifted all-purpose flour Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 cup unsalted butter, room temperature Ask a question about this ingredient
2 cups sugar Ask a question about this ingredient
4 egg yolks Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
1 cup buttermilk Ask a question about this ingredient
4 egg whites, beaten stiffly Ask a question about this ingredient
Melt the chocolate in the coffee, using a microwave; cool.
Ask a question about this stepSift together flour, soda and salt.
Ask a question about this stepCream butter and sugar. Add egg yolks, one at a time.
Ask a question about this stepAdd vanilla and melted chocoate-coffee mixture. Add flour mixture, alternating with buttermilk, stirring after each addition.
Ask a question about this stepFold in the beaten egg whites.
Ask a question about this stepPour into three 9 inch cake pans that have been lined with greased and floured parchment paper.
Ask a question about this stepBake at 350 degrees 30-35 minutes, until cake springs back when gently pressed. Allow to cool in pans for 15 minutes before turning out onto cooling racks.
Ask a question about this step1 cup evaporated milk Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
1 dash salt Ask a question about this ingredient
3 egg yolks, gently beaten Ask a question about this ingredient
1/2 cup unsalted butter, room temperature Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
1 1/2 cup coconut flakes, lightly toasted Ask a question about this ingredient
1 cup chopped pecans, toasted Ask a question about this ingredient
Combine the milk, sugar, salt, egg yolks, butter and vanilla in medium-sized saucepan.
Ask a question about this stepCook over medium heat until mixture thickens, about 10-12 minutes. Remove from heat.
Ask a question about this stepAdd the coconut and pecans. Allow frosting to cool before icing the cooled cake. I frost between the layers and the top of the cake only.
Ask a question about this stepIt means a lot to me to get a thumbs-up from you! Thank you, Kelsey AKA TheNaptimeChef.
I have been looking for this recipe for years. In college, I had a PA Dutch housemate who made this cake for my birthday. She and I lost touch ages ago, but I never forgot the cake. Thank you for the very best early birthday gift.
So delighted to share it with you and a Happy Birthday to you! ps I enjoy your tweets/twitter...
This looks fantastic, especially with the coconut-pecan frosting!