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- Preheat the oven to 180˚C/160˚C fan/gas mark 6 and grease and line two 23cm round cake tins.
- Sift the flour, sugar, cocoa powder, baking powder, salt and coffee powder into a mixing bowl.
- In a separate bowl, beat the eggs, buttermilk, oil and vanilla extract. Gradually beat into the flour mixture until combined.
- Transfer to the prepared tin and bake for 35-45 minutes until done. When cool, use a serrated knife to slice each cake in half horizontally.
- Beat the egg yolks, sugar, salt and butter until combined. Gradually beat in the cream and vanilla extract.
- Pour the mixture into a saucepan and cook over a low heat, stirring constantly, for 15-20 minutes until the mixture thickens.
- Transfer to a bowl and leave to cool to room temperature. Stir in the pecans and coconut.
- Place one cake layer on your serving plate and spread over one quarter of the icing. Repeat the layers, ending with the last quarter of the icing on top (the sides will not be iced).
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