Cake
- 2¼ cups flour
- 1½ cups granulated sugar
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 1 cup butter, softened
- 1 cup sour cream
- 4 large eggs
- 125g ounces sweet baking chocolate, melted
- ½ cup milk
- ¾ teaspoon vanilla extract
Grease and flour two 20cm baking pans.
Combine cake ingredients and beat at low speed until blended. Increase mixer to high and beat 2 minutes longer. Spoon batter into prepared pans. Bake in a preheated 180°C oven for about 35 minutes.
Remove to racks to cool completely.
Topping
- ¾ cup evaporated milk
- ½ cup brown sugar, firmly packed
- ½ cup butter
- 1⅓ cups coconut
- 1 cup chopped pecans
In a saucepan over medium heat, bring evaporated milk, brown sugar, and butter to a full boil; remove from heat. Stir in coconut and pecans. Set aside to cool to room temperature.
Assembly
Cover one cake layer with half the topping. Top with remaining cake layer and cover with remaining topping.
