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Divide batter evenly between pans.
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Bake 22–28 minutes.
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Test with toothpick — should come out with a few moist crumbs.
Cool in pans 10 minutes.
Remove and cool completely on racks.
Step 4: Make Coconut-Pecan Frosting (Key Step)
Use a medium saucepan.
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Whisk together:
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Evaporated milk
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Sugar
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Egg yolks
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Butter
-
-
Cook over medium heat.
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Stir constantly (important).
After 8–12 minutes mixture will:
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Thicken
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Coat the back of a spoon
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Turn lightly golden
Do NOT let it boil rapidly.
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Remove from heat.
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Stir in:
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Vanilla
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Coconut
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Pecans
-
-
Cool to room temperature.
It will thicken more as it cools.
Step 5: Assemble the Cake
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Place first cake layer on plate.
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Spread ⅓ of coconut-pecan frosting.
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Add second layer.
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Spread another ⅓.
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Add final layer.
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Spread remaining frosting on top.
Traditional style:
-
Leave sides bare so layers show.
Optional:
Frost sides with chocolate buttercream.
Step 6: Chill & Set
Refrigerate 30–60 minutes to firm up before slicing.
Serving Tips
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Use a sharp knife wiped clean between slices.
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Serve slightly chilled or at room temperature.
-
Pair with coffee or milk.
Pro Tips for Perfect Texture
Don’t overbake — keeps cake moist Stir frosting constantly to avoid scrambled eggs Toast pecans for deeper flavor Use room temperature ingredients Let frosting cool before assembling
Time Breakdown
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Prep: 30 minutes
-
Bake: 25 minutes
-
Frosting: 15 minutes
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Cooling & Assembly: 1 hour
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Total: ~2½ hours
