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Ingredients:
Cake:
1 1/2 sticks Unsalted Butter
1/3 cup Granulated Sugar
1 cup Dark Brown Sugar (Packed)
2 Extra-Large Eggs
2 tsp. Pure Vanilla Extract
1/2 cup Milk
1 cup Vanilla Yogurt
2 tbsp Espresso
1 3/4 cups Flour
1 cup Unsweetened Cocoa Powder
1 1/2 tsp Baking Soda
1/2 tsp Salt
Frosting:
1 1/2 sticks Unsalted Butter
1 12oz. can Evaporated Milk
1 1/4 cups Granulated Sugar
5 Extra-Large Egg Yolks (lightly beaten)
1 tsp. Almond Extract
1 tsp. Pure Vanilla Extract
1/2 tsp. Salt
2 cups Shredded Coconut
2 cups Toasted Pecans
Directions:
In a mixer, cream together 1 1/2 sticks butter and sugars, add eggs one at a time and vanilla and beat for approximately 3-4 minutes. In a separate bowl sift together flour, cocoa, baking soda and salt and set aside. In another bowl mix together yogurt, milk and espresso. Add a 1/3 of the flour mixture to the mixer, than 1/2 of the yogurt/milk mixture alternating till all ingredients have been added. Mix until just combined.
Place in two 8” round cake pans and bake at 350 degrees for 20-30 minutes or until a toothpick tester comes out clean. Remove from the oven and let cool.
For the frosting, at medium heat, place milk, butter, sugars, egg yolks, extracts and salt in a sauce pan and bring to a simmer stirring constantly. Reduce to low heat and cook for an additional 5 minutes. Be sure not to let the mixture come to a boil. Remove from the heat and fold in the coconut and whole pecans. You can chop the pecans, but I enjoy the texture and presentation of the whole pecan.
Spread out the frosting on top of the cakes and cut into pieces to serve. I prefer single layers as the portions are more manageable, but feel free to double layer this delight.
