1. Divide batter evenly between pans.

2. Bake 22–28 minutes.

3. Test with toothpick — should come out with a few moist crumbs.

Cool in pans 10 minutes.
Remove and cool completely on racks.

 Step 4: Make Coconut-Pecan Frosting (Key Step)

Use a medium saucepan.

1. Whisk together:

   • Evaporated milk

   • Sugar

   • Egg yolks

   • Butter

2. Cook over medium heat.

3. Stir constantly (important).

After 8–12 minutes mixture will:

• Thicken

• Coat the back of a spoon

• Turn lightly golden

Do NOT let it boil rapidly.

4. Remove from heat.

5. Stir in:

   • Vanilla

   • Coconut

   • Pecans

6. Cool to room temperature.
   It will thicken more as it cools.

 Step 5: Assemble the Cake

1. Place first cake layer on plate.

2. Spread ⅓ of coconut-pecan frosting.

3. Add second layer.

4. Spread another ⅓.

5. Add final layer.

6. Spread remaining frosting on top.

Traditional style:

• Leave sides bare so layers show.

Optional:
Frost sides with chocolate buttercream.

 Step 6: Chill & Set

Refrigerate 30–60 minutes to firm up before slicing.

 Serving Tips

• Use a sharp knife wiped clean between slices.

• Serve slightly chilled or at room temperature.

• Pair with coffee or milk.

 Pro Tips for Perfect Texture

 Don’t overbake — keeps cake moist
 Stir frosting constantly to avoid scrambled eggs
 Toast pecans for deeper flavor
 Use room temperature ingredients
 Let frosting cool before assembling

 Time Breakdown

• Prep: 30 minutes

• Bake: 25 minutes

• Frosting: 15 minutes

• Cooling & Assembly: 1 hour

• Total: ~2½ hours

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