Chocolate Velvet Cake with Coconut Pecan Frosting - A Southern Living Magazine Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

sweetened shredded coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: coconut flakes

Unsweetened coconut reduces sugar content.

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts offer similar texture and flavor.

Preheat the oven to 350°F (175°C).

Spray three 9-inch cake pans with Baker's Joy or butter and flour them.

Melt 1.5 cups semi-sweet chocolate morsels in the microwave for 45 seconds, stir, then microwave for another 30 seconds until smooth.

In a mixer, combine 0.5 cups softened butter and 1 pound light brown sugar until creamy (about 5 minutes).

Add 3 large eggs one at a time, mixing well after each addition but do not over mix.

Add the melted chocolate to the mixture and blend until combined without over mixing.

In a separate bowl, mix together 2 cups all-purpose flour, 1 teaspoon baking soda, and 0.5 teaspoon salt.

Alternately add the flour mixture and 8 ounces sour cream to the butter mixture, starting and ending with the flour mixture, mixing until just combined.

Slowly add 1 cup of hot water in a steady stream on low speed until fully incorporated.

Add 2 teaspoons vanilla extract and mix until combined.

Divide the batter evenly among the three prepared cake pans.

Bake for 25 to 30 minutes, checking with a toothpick for doneness. The creator noted it took about 35 minutes for their cakes to bake.

Allow the cakes to cool completely in the pans.

For the frosting, combine 1 12-ounce can evaporated milk, 1.5 cups sugar, 0.75 cups butter or margarine, and 6 egg yolks in a saucepan.

Bring the mixture to a boil over medium heat, stirring constantly for about 12 minutes.

Toast 1.5 cups chopped pecans in a pan over medium heat, stirring frequently to avoid burning.

Once the frosting mixture has boiled, remove from heat and stir in 1.5 teaspoons vanilla extract, 1.5 cups sweetened deflaked coconut, and the toasted pecans.

Stir the frosting until it cools to a spreading consistency, which may take about 30 minutes.

Once the cakes are cooled, place one layer on a serving plate and spread frosting on top.

Add the second layer and frost the top and sides of the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens