INGREDIENTS:
°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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