Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup buttermilk
• 1 cup chopped pecans, toasted
• 1/2 cup shredded coconut
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For the Coconut-Pecan Glaze:

• 1/2 cup evaporated milk
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 3/4 cup shredded coconut
• 1/2 cup chopped pecans, toasted

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan to prevent the cake from sticking.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
4. Gently fold in the chopped pecans and shredded coconut. Pour the batter into the prepared pan, smoothing the top with a spatula.
5. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. While the cake is cooling, make the coconut-pecan glaze. In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). Remove from heat and stir in the vanilla, coconut, and pecans. Allow the glaze to cool slightly before drizzling it over the cooled cake.
7. Slice and serve this rich, chocolatey cake with a generous drizzle of coconut-pecan glaze. Enjoy with a cup of coffee or a glass of milk.