• Makes 2 CAKE LAYERS
• Preheat the oven to 350F. Lightly grease 2-8” round baking pans. Line the bottom of the pan with parchment and lightly grease the paper. Set aside.
• In a food processor or blender combine milk, eggs and vanilla.
• Add cooked quinoa and melted butter. Process for several minutes until smooth.
• Whisk together sugar, cocoa, baking powder, baking soda and salt in medium bowl. Add the quinoa mixture and stir until combined.
• Divide batter evenly between the 2 prepared cake pans.
• Bake in the center of the oven for 40-45 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan. Can be made a day before assembling the cake.
• For a 3 layer cake make the entire recipe again. Freeze the extra layer or use that batter to make cupcakes.

FILLING

• Whisk egg yolks, milk and vanilla in large saucepan until mixed.
• Add sugar and butter. Cook on medium heat for 12 minutes or until thick and golden brown stirring constantly. Remove from heat.
• Stir in coconut and pecans. Mix well.
• Cool to desired spreading consistency. Can be made a day in advance and refrigerated.

ASSEMBLY

• Place once cake layer on a pedestal tray.
• Carefully spread a generous amount of filling on top of the cake.
• Add the second cake layer.
• Carefully spread a generous amount of filling on top of the cake.
• Add the third cake layer.
• Carefully spread a generous amount of filling on top of the cake.
• Refrigerate until ready to serve.