Directions

1. Preheat the oven to 350°F. Spread the pecans on a half-sheet pan and bake until lightly toasted, 7-9 minutes. Remove the pecans to a bowl. 

2. Spread the coconut on the sheet pan in an even layer and cook until lightly toasted, stirring a few times. Remove to a bowl. Let the pan cool slightly. Butter or spray the pan, set aside.

3. Meanwhile, in a large bowl, whisk the flour, sugar, baking soda and salt, and make a well in the center. Set aside.

4. Separately, in medium saucepan over medium heat, melt the butter, stirring often. Add the cocoa powder and stir well. Then add the hot coffee and boil for 30 seconds, stirring continuously.

5. Pour the wet mixture into the well in the dry ingredients, then fold gently just until no traces of flour remain. Set saucepan aside without washing.

6. Whisk the sour cream, eggs and vanilla in a medium bowl. Pour into the chocolate/flour mixture and fold gently until incorporated.

7. Pour into the prepared half-sheet pan and spread evenly. Bake until a toothpick inserted in the center comes out with a few crumbs, 18-20 minutes. Set the pan on a wire rack.

8. Right after the cake comes out of the oven, make the icing: Melt the butter in the reserved saucepan over medium heat, stirring often.

9. Add the cocoa and stir until smooth and bubbling, then turn off the heat. Add the milk, vanilla and confectioners’ sugar, and stir until smooth. It’s OK if there are tiny lumps.

10. To finish, pour the warm frosting over the warm cake and spread evenly. Sprinkle the toasted pecans and coconut all over the top and gently press into the icing.

11. Cool completely in the pan on a rack. The cake keeps, tightly wrapped, at room temperature for up to 3 days.