Chocolate Velvet Cake with Fudge Filling and Coconut Pecan Frosting
This Chocolate Velvet Cake is a rich chocolate cake with fudgy filling and frosting, made even more decadent with the addition of coconut pecan layers and topping. It's a beautiful layered cake for special occasions and the chocolate, coconut, and pecan flavors are incredible together!
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Ingredients
For the cake:
- Make the chocolate velvet cake according to the recipe here, or use a boxed chocolate cake mix of your choice.
For the chocolate frosting:
- 1 stick butter melted
- ⅔ cup Hershey's cocoa
- 3 cups powdered sugar
- ⅓ cup milk
- 1 tsp vanilla
For the pecan coconut filling:
- 1 cup evaporated milk
- 1 cup sugar
- 3 beaten egg yolks mixed with 1 tablespoon of water
- ½ cup butter
- 1 teaspoon vanilla
- 1 ⅓ cup coconut
- 1 cup chopped pecans toasted
Instructions
For the cake:
- Make the chocolate velvet cake according to the recipe here, or use a boxed chocolate cake mix of your choice.
For the chocolate frosting:
- Melt butter and add cocoa, stir together until smooth.
- Alternately add milk and powdered sugar, mix on low with an electric mixer until smooth.
- Add vanilla and stir.
- I like to add a little more milk so that is is more spreadable. Do what suits you.
For the pecan coconut frosting:
- Mix all of the pecan coconut ingredients except for the coconut and pecans on medium heat for 12 minutes.
- Once this is thickened add the coconut and the pecans.
To assemble the cake:
- Slice the cakes in half, set aside.
- Place one layer of cake onto a cake plate or serving platter.
- Spread with a layer of the chocolate frosting.
- Add second layer, frost with chocolate frosting and a layer of coconut pecan frosting.
- Add another layer of cake.
- Frost entire cake with chocolate frosting.
- Top the cake with remaining pecan coconut frosting.