⅔ cup hot black coffee
½ cup unsweetened cocoa powder
⅔ cup cola drink, such as Coke or Dr. Pepper
2 ¾ cup cake flour
1 ¼ teaspoon baking soda
¼ teaspoon cinnamon
1 ¾ cup vegetable oil
2 cups sugar
3 large eggs
1 ½ teaspoon vanilla
For the icing:
2 (14-ounce) cans dulce de leche
1 cup chopped pecans
1 cup shaved coconut, sweetened or unsweetened
To make the cake: Preheat oven to 350° F. Butter three 8-inch cake pans and line the bottoms with parchment paper. Butter the parchment paper, then dust the pans with flour. In a small bowl, whisk together the hot coffee and cocoa until smooth. Stir in the cola drink and set aside to cool. In another bowl, sift together the cake flour, baking soda and cinnamon. In the bowl of a stand mixer fitted with a paddle attachment, mix the oil and sugar until well combined. Add the eggs one at a time, mixing after each. Add the vanilla. Add the flour mixture in 3 additions, alternating with the chocolate cola mixture, and ending with the dry ingredients. Pour batter into prepared cake pans and bake until a toothpick inserted into the center comes out clean, 25-30 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely. To make the icing: Preheat oven to 350° F. On an ungreased sheet pan, spread the shaved coconut and chopped pecans side-by-side. Toast in the oven until coconut just starts to turn golden brown, stirring coconut once, about 2-3 minutes. Watch carefully to make sure it doesn't burn. Put the dulce de leche in a bowl and microwave 1-2 minutes, stirring every 30 seconds, until it is warm and pourable. In a large bowl, combine the dulce de leche, toasted coconut and pecans. To build the cake: Place one cake layer on a platter or cake stand and spoon ⅓ of the icing on top. Repeat with the remaining cake layers and icing, allowing the icing to drip down the sides. Chill in the fridge for at least one hour to set before serving. Store the cake in the fridge for up to three days.