°1 and 3/4 c (220g) flour

°3/4 c (65 g) un-sweetened cocoa powder °1 and 3/4 c granulated sugar

°2 tsp baking soda

°1 tsp baking powder

°1 tsp salt

°2 tsp espresso powder

°1/2 c canola or vegetable oil

°2 egg

°3/4 c sour cream

°1/2 cup (120 ml) buttermilk, at room temperature*

°2 tsp pure vanilla extract

°1/2 cup (120 ml) hot water or coffee+Coconut and pecan filling

°1/2 c un-salted butter

°1 c (200 g) pack light

°3 egg yolks

°1 can evaporated milk

°1 tsp pure vanilla extract

°2 c coconut

°1 c chop pecans

*Icing use this chocolate buttercream for a nude style cake using this chocolate buttercream to glaze top & sides

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