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1
Preheat oven to 350u00b0.
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2
Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 Tbs flour.
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3
Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts; set aside.
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4
Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes).
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5
Add yogurt, extracts, and egg whites; beat well.
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6
Lightly spoon sifted flour into dry measuring cups, and level with a knife.
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7
Combine sifted flour through salt.
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8
Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat in cocoa mixture.
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9
Pour cake batter into prepared pans and sharply tap pans once on counter to remove air bubbles.
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10
Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean.
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11
Cool in pans 10 minutes, and remove from pans; cool completely on wire racks.
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12
Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer.
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13
Spread with 1/3 cup frosting (below), and top with remaining cake layer.
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14
Spread remaining frosting over top and sides of cake.
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15
Store cake loosely covered in refrigerator.
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16
FROSTING:
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17
Melt butter in a medium saucepan over medium-high heat.
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18
Add chopped pecans, and saute until the pecans are browned (about 21/2 minutes).
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19
Remove mixture from heat, and stir in sugar, cornstarch, and salt.
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20
Add milk, syrup, and egg yolks, and stir well.
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21
Cook 2 minutes over medium-high heat or until thick, stirring constantly.
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22
Remove from heat, and stir in flaked coconut and extracts.
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23
Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes).
