Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup sweetened condensed milk
- 1 cup chocolate frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cocoa powder. Mix well.
- Add milk, vegetable oil, eggs, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water until smooth (batter will be thin). Pour into prepared pan.
- Bake 30–35 minutes or until a toothpick comes out clean. Cool 10 minutes.
- Poke holes in cake with handle of a wooden spoon.
- Mix sweetened condensed milk with coconut and pecans. Pour over cake, filling holes.
- Cool completely, then spread chocolate frosting evenly on top.
- Serve at room temperature or chilled.
Notes
- For richer flavor, add 1 teaspoon espresso powder to batter.
- Substitute pecans with walnuts or almonds for variety.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German