Gather your filling ingredients.
Place egg yolks, sugar, butter and evaporated milk in a medium sized sauce pan.
Cook over med-low heat until the mixture thickens. Stir constantly. It took me about 12-15 min.
It should be thick enough that it coats the back of a spoon without running off.
Remove from heat and stir in the vanilla, coconut and pecans.
Allow to rest until mixture comes to room temperature.
Gather your cake building ingredients.
Place your first layer on a serving dish. I put a dam of frosting on the outside edge of my cake so the filing wouldn't squish out. The dam is totally optional.
Fill up the inside area of your cake with the coconut-pecan filling. Spread it evenly and resist the urge to taste it at this point!
Add your second cake layer.
Frost the entire cake with chocolate frosting.
Add a top and bottom border. Fill the inside of the top border with the remaining filling and spread evenly.
Yummy! You are done! I hope you'll try this super simple recipe!
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- 1.0 Chocolate Cake
- 1.0 Recipe chocolate frosting
- 1.0 Recipe of coconut-pecan filling
- Ingredients for the filling below
- 1.0c Sugar
- 1.0c Chopped pecans
- 1/2c Shredded sweetened coconut
- 1.0tsp Vanilla
- 3.0 Egg yolks
- 1.0c Evaporated Milk
- 1/2c Butter