INGREDIENTS

Butter, for greasing the pans
1 ¾ cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
¾ cups good cocoa powder
1 bag of chocolate pudding mix
1 ½ cup buttermilk, shaken
½ cup avocado oil
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
1 ½ cup boiled water

Coconut Pecan Icing:
2 sticks (1 cup) unsalted butter
2 (14-oz) cans condensed milk
2 tsp vanilla extract
½ tsp iodized salt
6 egg yolks
8 oz pecans, chopped
14 oz sweetened shredded coconut

INSTRUCTIONS

Preheat the oven to 350°F. Butter two 8 inch x 2 inch round cake pans. Line with parchment paper, then butter and flour the pans.

In a medium mixing bowl, combine all of the dry ingredients: flour, sugar, baking soda, baking powder, salt, cocoa powder and pudding mix.

In another bowl, combine the buttermilk, avocado oil, vanilla extract and eggs with an electric mixer for 30 seconds. Slowly add the dry ingredients into the wet, mixing on low speed, until all ingredients are just combined. Gradually add the boiling water and stir to combine. Scrape down the bottom of the bowl with a rubber spatula once again to make sure that everything is well combined and evenly distributed.

Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool cake in the pans for 10 minutes, then turn them out onto a flat plate or cake pedestal to let them cool completely (approx. 1 hour).

To make the frosting, melt butter in a double boiler over a pot of boiling water. Add in condensed milk, vanilla extract, salt and 6 egg yolks while whisking constantly for approx. 15 minutes. Cook until thickened. Stir in coconut and pecans. Mix it all together with a rubber spatula until well combined. Allow to cool and set for 20 minutes.

With a knife or spatula, spread the top of first layer of cake with frosting. Place the second layer of cake on top of the first and spread the frosting evenly on the top.