Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 cup sweetened condensed milk
  • ½ cup semi-sweet chocolate chips
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • ½ cup unsalted butter
  • 3 large egg yolks, beaten
  • 1 tsp vanilla extract
  • 1 ½ cups sweetened shredded coconut
  • 1 cup pecans, chopped

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, vegetable oil, and vanilla to the dry ingredients and mix until well combined.
  4. Slowly stir in boiling water until the batter is smooth and thin.
  5. Pour batter into prepared baking pan and bake for 30 minutes, until a toothpick comes out clean.
  6. Allow the cake to cool in the pan for about 10 minutes.
  7. Prepare the fudge filling: In a saucepan, combine sweetened condensed milk and chocolate chips. Heat over medium, stirring until melted and smooth.
  8. Poke holes in the warm cake using a skewer or fork, spacing about 1 inch apart.
  9. Pour the chocolate fudge filling evenly over the cake, allowing it to soak in.
  10. Cool the cake completely in the pan.
  11. For the coconut pecan frosting, combine evaporated milk, sugar, butter, and beaten egg yolks in a saucepan over medium heat. Stir constantly until it thickens (about 10 minutes).
  12. Remove from heat and stir in vanilla, coconut, and pecans. Allow to cool slightly.
  13. Spread the coconut pecan frosting over the cooled cake.
  14. Chill in the refrigerator for at least 30 minutes before serving.