Cake:

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 3/4 cup (62g) unsweetened natural cocoa powder
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)*
• 1/2 cup (120ml) canola or vegetable oil
• 2 large eggs, at room temperature
• 3/4 cup (180g) full fat sour cream, at room temperature
• 1/2 cup (120ml) buttermilk, at room temperature*
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) hot water or coffee*

Coconut Pecan Filling:

• 1/2 cup (8 Tbsp; 113g) unsalted butter
• 1 cup (200g) packed light or dark brown sugar
• 3 large egg yolks
• 1 can (12 ounces; 354ml) evaporated milk
• 1 teaspoon pure vanilla extract
• 2 cups sweetened shredded coconut
• 1 cup (125g) chopped pecans

Chocolate Buttercream:

• Use this chocolate buttercream for a naked-style cake
• Use this chocolate buttercream for frosting the top and sides

Optional Garnish:

• Extra toasted pecans
• Sweetened shredded coconut