Ingredients:
- 3 cups sugar
- 1 3/4 cups butter, softened
- 2 1/2 teaspoons vanilla extract
- 8 large egg yolks
- 12 ounces evaporated milk
- 1 1/2 cups pecans, roughly chopped
- 7 ounces sweetened shredded coconut
- 4 ounces chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup buttermilk
- 4 large egg whites
Directions:
1. Frosting: Combine 1 1/2 cups sugar, 3/4 cup butter, 1 1/2 tsp vanilla, 4 egg yolks, and evaporated milk in a 2-quart pan over medium heat. Bring to a simmer and cook until thick (about 12 minutes) Strain through a sieve into a bowl; stir in pecans and coconut; chill frosting until firm.
2. Heat oven to 350 degrees F. Grease three 9" round cake pans with butter, line bottoms with parchment circles. Grease parchment and set aside.
3. Put chocolates into a small bowl and pour in 1/2 cup boiling water; let sit for 1 minute Stir until smooth and set aside. In another bowl, whisk flour, baking soda and salt and set aside.
4. In a standing mixer, beat 1 1/4 cups sugar and remaining butter until fluffy. Add remaining egg yolks one at a time. Add chocolate mixture and remaining vanilla; beat until smooth.
5. On low speed, alternately add flour mixture and buttermilk until just combined; set batter aside. Meanwhile, whip the egg whites to soft peaks. Add remaining sugar; whip to soft peaks. Fold egg whites into batter; divide between pans and smooth batter.
6. Bake until cakes are set, 25-30 minutes. Let cakes cool, then frost the top of each cake and assemble, leaving the sides bare.
