Ingredients:
-For The Cake
4 oz. (1/2 cup) unsalted butter, softened; more for the pans
4 oz. semisweet or bittersweet chocolate (up to 70% cacao), coarsely chopped (about 1 cup)
1/2 cup boiling water
9 oz. (2 cups) unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. table salt
4 large eggs, at room temperature
2 cups granulated sugar
1 tsp. pure vanilla extract
1 cup buttermilk, at room temperature
-For the coconut-pecan filling
7 oz. (about 2 cups) sweetened, shredded dried coconut
4 large egg yolks
1 12-oz. can evaporated milk
1-1/2 cups granulated sugar
2 tsp. pure vanilla extract
3/4 tsp. table salt
6 oz. (3/4 cup) unsalted butter, cut into chunks
1-1/2 cups pecan halves, toasted and coarsely chopped
Mathod: Kat Sini
