-preheat oven to 350
-separate eggs. allow egg yolks and whites and butter to stand at room temp for 30 min. use this time to grease and lightly flour 2 9x1 1/2 in or 8x1 1/2 in round pans; set pans aside.
-combine flour, soda, and 1/2 tsp of the salt in small bowl. set aside.
-put chocolate and water in sm. saucepan and cook/stir on low until melted. cool.
-in mixer bowl, beat butter for 30 sec on high. gradually add sugar until mixed. STOP and SCRAPE sides of bowl. beat 2 more min. beat in egg yolks 1 at a time beating well after each one. ~a 1 min total. beat in chocolate mixture and vanilla. alternately, add flour mixture and buttermilk, beat on low until combined after each addition.
-in different mixer (or after thoroughly washing the beaters and using another bowl) beat egg whites on high until stiff peaks form. gently fold egg whites into batter (another one of my secrets jeez!! i'm just sharing everything today).
-Spread into prepared pans. bake 20-25 minutes for 9 in pans, 25-30 minutes for 8 in pans, or until cake pick inserted in center comes out clean. cook in pans on wire race for 10 minutes. remove from pans and cool completely on rack. use this time to prepare the coconut-pecan frosting.
-frost tops of cake layers only (if you want to be traditional) or frost the whole darn thing (if you really, really want to splurge and just love the frosting or just need the extra few calories!!). stack the layers and dig in!!!
coconut pecan frosting
med. saucepan beat 1 egg with a fork. stir in one 5 oz can (or 2/3 cup) evaporated milk, 2/3 cup sugar, and 1/4 cup butter. Cook/stir over med. heat for 6 - 8 minutes or until thickened/bubbly. remove from heat; stir in 1 1/3 cups (fresh if AT ALL possible) grated coconut and 1/2 cup chopped pecans (fresh if AT ALL possible). Cover and cool completely.
And while I'm in the sharing mood, here's a trick my grandpa taught me for opening/preparing a fresh coconut. preheat oven to 400. with icepick or nail and hammer, poke three holes in one end and drain liquid (reserve if you want to make a killer white coconut cake). bake coconut until shell cracks about 20 minutes usually. remove and wrap it in a towel (to keep pieces of shell from flying everywhere). use the hammer to finish opening the shell. separate coconut meat from shell and use a vegetable parer to remove the brown skin. use the fine shredding disc of a food processor to grate. can store in fridge for one week or in freezer up to a year.
This is a special recipe from Teresa Jarus.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (155g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 299 (78%)|
|Amt Per Serving||% DV|
|Total Fat 33.3g||44 %|
|Saturated Fat 19.9g||100 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 73mg||22 %|
|Sodium 7996.3mg||276 %|
|Potassium 181.8mg||5 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 15.6g|
|Protein 4.9g||7 %|
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Calories per serving: 381
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