2 cups cake and pastry flour
1 1/2 cups granulated sugar
3/4 cup cocoa
1 teaspoon instant coffee granules
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 cup milk
1/2 cup Break-Free liquid eggs, well shaken
1 teaspoon vanilla extract
Frosting:
1 1/4 cups milk
1 1/4 cups butter
1 1/4 cups brown sugar
1/2 cup Break-Free liquid eggs, well shaken
3 cups finely chopped toasted California walnuts
3 cups sweetened shredded coconut
2 1/2 teaspoons vanilla extract

Preparation Instructions:

1. Combine flour with sugar, cocoa, coffee, baking soda and salt in a mixing bowl. Blend well. Add butter and mix on low until butter is worked into dry ingredients and mixture looks mealy. Mix for 1 minute. Preheat oven to 350 degrees.

2. Add half the milk and blend for 1 minute on low speed. Scrape down sides of bowl and add remaining milk, eggs, and vanilla. Beat for 1 minute or until batter is very smooth.

3. Scrape equal amounts of batter into 3 buttered 9 inch cake pans. Tap bottoms of pans on counter and bake for 25 minutes or until a tester inserted into center of one layer comes out clean. Cool in pan for 10 to 15 minutes. Turn out onto a rack and cool completely.

4. Frosting: Combine milk, butter, brown sugar, and eggs in a saucepan. Cook, stirring, over medium-low heat until mixture comes to a boil and thickens, about 5 minutes. Stir in walnuts, coconut and vanilla.