1. Grease 2 x 22cm round baking tins and boil the kettle. Heat your oven to 170C fan-forced (190C conventional).

2. In a mixing bowl, combine the caster sugar, flour, cocoa, salt, baking powder and baking soda and stir to combine. In a separate bowl, whisk together the eggs, milk, melted butter and vanilla. Whisk the wet and dry ingredients together, add 1 cup of boiling water and whisk until batter is thin and smooth.

3. Divide the batter evenly between the two cake tins and bake for 30 minutes, until a skewer inserted into the centre of each cake comes out clean. Cool in the pan for a few minutes, then invert onto a wire rack to cool completely.

4. For the icing, combine the sugars, butter, egg yolks, evaporated milk and vanilla in a small pan. Stir over medium heat until the mixture starts to simmer. Continue for a few minutes until it begins to thicken, then stir through the nuts and coconut. Cool completely.

5. Cover the top of one of the cakes with icing, then place the second cake on top and generously spread the top of that cake with icing. Add extra pecans and serve.

Also try: Adam Liaw's sausages and sauerkraut

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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