Step-by-Step Instructions
Step 1: Preheat & Prepare
Preheat oven to 350°F (175°C). Grease a rimmed sheet pan or 9×13-inch baking dish.
Step 2: Make the Chocolate Base
In a saucepan, melt butter with water and cocoa powder. Bring to a gentle boil, then remove from heat.
Step 3: Mix the Batter
In a large bowl, whisk flour, sugar, and salt. Stir in the hot cocoa mixture until smooth. Add buttermilk, eggs, baking soda, and vanilla. Mix well.
Step 4: Bake the Cake
Pour batter into prepared pan. Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
Step 5: Prepare the Topping
While the cake bakes, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla, coconut, and pecans.
Step 6: Frost & Serve
Spread the warm coconut-pecan topping over the warm cake. Let set slightly before slicing.
Serving Tip
This cake tastes incredible warm or at room temperature and pairs perfectly with a scoop of vanilla ice cream 🍫🥥✨
