Make sure the butter is softened for easy mixing. Don’t overmix the cake batter—just blend until combined. For the topping, stir constantly while cooking to prevent sticking and achieve that glossy, caramel texture.
Ingredients
For the cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup hot water
For the topping:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans, toasted
Directions
Preheat oven to 350°F and grease a 9×13-inch baking pan. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Add dry ingredients to wet, alternating with buttermilk. Stir in hot water until smooth. Pour into pan and bake for 35–40 minutes or until a toothpick comes out clean. Cool completely.
For the topping, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 10–12 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly, then spread over cooled cake.
For variations, add a layer of chocolate ganache beneath the coconut topping or drizzle melted chocolate over the top. You can also try using walnuts or almonds in place of pecans if you prefer.