2 1/2 cups all-purpose flour 1 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups granulated sugar
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 shredded sweetened coconut
Begin our adventure by preheating the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, ensuring they are ready to embrace the batter that will soon become a masterpiece.
In a bowl fit for alchemy, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Let the cocoa-infused symphony set the stage for the chocolaty goodness that awaits.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, and let the dance continue with the addition of buttermilk, alternating with the dry ingredients. Let the batter become a velvety smooth concoction.
Divide the batter evenly among the prepared pans and smooth the tops. Place them in the enchanted oven and let them bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cakes cool, it's time to prepare the coconut pecan frosting. In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, butter, and vanilla extract.