Directions:
- For the cake:
- Preheat oven to 350 degrees. Grease three 8-inch cake pans with butter and cover the bottom with circles of parchment paper. Grease the parchment and flour the pans. Tap out the excess flour.
- Mix the cocoa and instant coffee in a small bowl; add the boiling water and mix until smooth. Cool to room temperature, and stir in the yogurt and vanilla.
- Beat the butter in a bowl with the mixer set at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar; beat until mixture is fluffy and almost white, 3 to 5 minutes. Add eggs one at a time, beating 1 full minute after each addition.
- Whisk flour, baking soda, and salt in medium bowl. With mixer on lowest speed, add 1/3 of dry ingredients to batter, followed immediately by 1/3 of cocoa mixture; mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When batter appears blended, stop mixer and scrape bowl sides with rubber spatula. Return mixer to low speed; beat until batter looks satiny; about 15 seconds longer.
- Divide batter evenly between the three pans. Spread batter to the pan sides and smooth top with a rubber spatula. Bake cakes until a toothpick comes out cleanly, or with just a crumb or two adhering - baking about 18 minutes.
- Transfer the pans to a wire rack. Cool for 10 minutes and invert to the rack. Peel off the paper liners.
- Make the filling:
- Mix the egg yolks, sugar, salt, butter, cream, and vanilla in a medium, non-reactive saucepan. Cook over a low heat, stirring constantly until mixture is puffy and starts to thicken, 15 to 20 minutes. Pour into a large bowl and stir in the coconut and pecans.
- Assemble the cake:
- Place one of the cakes on the cake plate, cover with the coconut-pecan filling, and repeat for each of the remaining layers. Use the remaining filling to cover the sides of the cake.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 16099.81 Kcal (67407 kJ) | ||
| Calories from fat | 11496.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1277.43g | 1965% | |
|---|---|---|---|
| Cholesterol | 4168.89mg | 1390% | |
| Sodium | 6081.83mg | 253% | |
| Potassium | 6244.52mg | 133% | |
| Total Carbs | 1066.55g | 356% | |
| Sugars | 569.08g | 2276% | |
| Dietary Fiber | 93.21g | 373% | |
| Protein | 220.57g | 441% | |
| Vitamin C | 11.1mg | 19% | |
| Vitamin A | 5.7mg | 188% | |
| Iron | 46.4mg | 258% | |
| Calcium | 1522.6mg | 152% | |
| Amount Per 100 g | |||
| Calories | 418.39 Kcal (1752 kJ) | ||
| Calories from fat | 298.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.2g | 1965% | |
|---|---|---|---|
| Cholesterol | 108.34mg | 1390% | |
| Sodium | 158.05mg | 253% | |
| Potassium | 162.28mg | 133% | |
| Total Carbs | 27.72g | 356% | |
| Sugars | 14.79g | 2276% | |
| Dietary Fiber | 2.42g | 373% | |
| Protein | 5.73g | 441% | |
| Vitamin C | 0.3mg | 19% | |
| Vitamin A | 0.1mg | 188% | |
| Iron | 1.2mg | 258% | |
| Calcium | 39.6mg | 152% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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