Instructions

1. Bake the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, mix cake ingredients: cake mix, eggs, buttermilk, oil, vanilla, and hot water. Beat for 2 minutes until smooth.

3. Divide batter evenly into pans. Bake for 28–32 minutes or until a toothpick comes out clean.

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4. Let cool in pans for 10 minutes, then turn out onto racks to cool completely.

2. Make the Coconut-Pecan Frosting:

1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.

2. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).

3. Remove from heat. Stir in vanilla, shredded coconut, and chopped pecans.

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4. Let the frosting cool completely before using.

3. Assemble the Cake:

1. Place one cake layer on a serving plate.

2. Spread a generous layer of frosting on top.

3. Add the second cake layer and cover the top and sides with remaining frosting.

4. Garnish with whole pecans if desired.

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Notes

• Make ahead: Both the cake layers and frosting can be made a day in advance and stored separately.

• Storage: Keep cake covered in the refrigerator for up to 4–5 days.

• Freezing: The unfrosted cake layers freeze well for up to 2 months.

• Tip: For more intense flavor, toast the pecans and coconut before adding to the frosting.

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