Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a medium saucepan, combine the butter, water, and cocoa powder. Bring to a boil over medium heat, stirring constantly. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the sugar, flour, baking soda, and salt. Add the cocoa mixture and beat until smooth.
Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and vanilla extract until well combined.
Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a cooling rack.
Prepare the Frosting:
In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans (if using). Let the frosting cool to room temperature before spreading it over the cooled cake.
Assemble the Cake:
Spread the cooled frosting evenly over the top of the cooled cake. Cut into squares and serve.
ADVERTISEMENT
