I never really liked coconut, but in this cake I sure liked it, the cake was moist and it had a light chocolate taste. The frosting had the just the right amount of sweetness and it complemented the cake perfectly.
- 4 ounces of chopped semi sweet chocolate
- 1/2 c. water
- 1 c. unsalted butter softened
- 2 c. sugar
- 4 eggs, separated
- 1 c. buttermilk
- 1 teaspoon of baking soda
- 2 1/2 c. flour
1. Melt the chocolate in a small pot with the water and let it cool. In a medium bowl combine flour and baking soda. Meanwhile beat the egg whites until stiff peaks form. In a large bowl cream butter and sugar until light and fluffy adding egg yolks one at a time, add the chocolate alternating with the flour mixture and buttermilk. Incorporate the egg whites. Pour the mixture in a prepared pan.
2. Bake at 350°F for about 30 minutes and let it cool. While the cake's in the oven make the frosting by putting 1 c. of sugar and 1 c. of evaporated milk in a small pot until it thickens, remove from heat and add 1/3 c. of evaporated milk. Mix in 3 egg yolks slightly beaten, cook the mixture for 15 minutes until it thickens, remove from heat and add 1/2 c. of butter. Let the butter melt and add 1 c. chopped pecans and 1 1/3 c. flaked coconut.
3. Cover the cake with the frosting and decorate it with some more chopped pecans and coconut.
then have a slice... or two..