Follow these steps for perfect results
chocolate cake mix
sugar
evaporated milk
egg yolks
butter
vanilla
coconut
pecans
chopped
Preheat oven and prepare cake pans according to cake mix directions.
Prepare cake batter using the chocolate cake mix and bake in two 9-inch round pans as directed.
Let the cakes cool completely on wire racks.
While cakes are cooling, prepare the coconut-pecan frosting.
In a heavy 2 to 3-quart saucepan, lightly beat the egg yolks.
Add the sugar, butter, vanilla, and evaporated milk to the saucepan.
Stir the mixture well to combine.
Cook the mixture over medium heat, stirring constantly until thickened, about 10 to 12 minutes.
If needed, add 2 to 3 tablespoons of cornstarch to the mixture to help thicken it. Make sure to add to ingredients before starting to cook.
Remove the saucepan from the heat.
Stir in the coconut and chopped pecans until well mixed.
Allow the frosting to cool completely.
Once the cakes and frosting are cooled, assemble the cake.
Spread a generous layer of the coconut-pecan frosting between the two cake layers.
Spread the remaining frosting over the top and sides of the cake.
Serve and enjoy!
Expert advice for the best results
For a richer chocolate flavor, add a tablespoon of cocoa powder to the cake mix.
Toast the pecans before chopping for a more intense nutty flavor.
Make sure the cake layers are completely cool before frosting to prevent the frosting from melting.
Everything you need to know before you start
20 minutes
The cake layers can be baked a day ahead and stored at room temperature.
Dust with cocoa powder or drizzle with melted chocolate.
Serve with a scoop of vanilla ice cream.
Serve with a cup of coffee or tea.
Balances the sweetness of the cake.
Pair with a late-harvest Riesling.
Discover the story behind this recipe
Popular dessert for celebrations and holidays.
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