Here’s a classic recipe for this dreamy dessert:
🍰 Heaven on Earth Cake
Ingredients
For the Cake
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2 cups all-purpose flour
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2 cups granulated sugar
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¾ cup unsweetened cocoa powder
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1½ tsp baking soda
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1 tsp baking powder
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1 tsp salt
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1 cup buttermilk
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½ cup vegetable oil
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2 large eggs
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2 tsp vanilla extract
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1 cup hot water or coffee
For the Coconut-Pecan Filling
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1 cup evaporated milk
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1 cup granulated sugar
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3 large egg yolks, lightly beaten
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6 tbsp unsalted butter
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1½ tsp vanilla extract
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1¼ cups shredded sweetened coconut
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1 cup chopped pecans
For the Chocolate Frosting
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1 cup unsalted butter, softened
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3½ cups powdered sugar
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½ cup unsweetened cocoa powder
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½ cup milk
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2 tsp vanilla extract
Instructions
1. Bake the Cake
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large bowl, sift together flour, sugar, cocoa, baking soda, baking powder, and salt.
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Add buttermilk, oil, eggs, and vanilla. Beat until smooth.
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Stir in hot water or coffee (batter will be thin).
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Pour evenly into prepared pans. Bake 30-35 minutes or until a toothpick comes out clean. Cool completely.
2. Make the Coconut-Pecan Filling
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In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened (about 10 minutes).
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Remove from heat and stir in vanilla, coconut, and pecans. Let cool.
3. Make the Chocolate Frosting
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Beat butter until creamy. Gradually add powdered sugar and cocoa powder alternately with milk.
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Stir in vanilla and beat until smooth and fluffy.
4. Assemble the Cake
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Place one cake layer on a serving plate. Spread the coconut-pecan filling evenly over it.
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Top with the second cake layer.
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Frost the entire cake with chocolate frosting.
Tips
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For extra richness, add a splash of bourbon or rum to the filling.
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Use fresh coconut if available for more texture.
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Refrigerate leftovers for best flavor.
Want a sheet cake version or a gluten-free adaptation?
