CAKE :
2 cups all-purpose flour
2 cups granulated sugar
¼ cup cocoa powder
1 cup water
½ cup unsalted butter (1 stick)
½ cup shortening
4 oz German baking chocolate
½ cup buttermilk
1 tsp baking soda
½ tsp salt
2 large eggs
1 tsp vanilla extract
FROSTING :
1 can (12 oz) evaporated milk
3 large egg yolks
¾ cup unsalted butter
1 cup granulated sugar
½ cup packed brown sugar
1 ½ cups shredded coconut
1 ½ cups chopped pecans
1 ½ tsp vanilla extract
Preheat oven to 400°F. Grease a sheet pan.
In a large bowl, mix flour, sugar, and cocoa powder.
In a saucepan over medium heat, combine water, butter, shortening, and German chocolate. Stir until smooth. Pour into the dry ingredients and whisk until combined.
Stir in buttermilk, baking soda, salt, eggs, and vanilla extract until well combined.
Pour batter into the prepared sheet pan. Bake for 20-22 minutes. Let cool before frosting.
FROSTING PREPARATION:
In a medium saucepan, combine evaporated milk, egg yolks, butter, and sugars. Bring to a boil, then reduce heat and simmer for 10-12 minutes until thickened. Remove from heat.
Stir in coconut, pecans, and vanilla extract until well combined.
Let the frosting cool slightly, then spread over the cooled cake.
Chill the cake for 1-2 hours before serving.
