Step 1

Preheat oven to 350°F. Then grease or spray 8×3 baking pan; line with parchment paper.

Step 2

In a large bowl, whisk together the flour, unsweetened cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside.

Step 3

Using a stand mixer with a whisk attachment, pour in the wet ingredients egg, buttermilk, oil, and vanilla until incorporates.

Step 4

Pour the wet ingredients into the dry ingredients and mix to combine them, add the hot water to the batter, and then beat until it thoroughly incorporates.

Step 5

Pour the batter into the greased baking pans, then bake for 45 minutes or until a clean center comes out when a toothpick is inserted. Invert the pan on a wire rack to cool, set aside, and make the frosting.

Step 6

Place the butter, egg yolks, and condensed milk in a medium-sized saucepan set over medium heat.

Step 7

Simmer for 10 minutes while constantly stirring until bubbles start to form.

Step 8

Remove the saucepan from heat and stir in the shredded sweetened coconut, toasted chopped pecans, and vanilla extract. Set aside to chill for at least 15 minutes.

Step 9

Cut the cake and frost it using an angled spatula of your choice. Once done, you can chill or serve.