German Chocolate Cake

Ingredients

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1 cup evaporated milk
• 1 cup granulated sugar (for frosting)
• ½ cup unsalted butter (for frosting)
• 3 large egg yolks
• 1 teaspoon vanilla extract (for frosting)
• 1 ½ cups shredded sweetened coconut
• 1 cup pecans, chopped

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Mix until fully combined and smooth.
6. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
8. In a saucepan over medium heat, combine the evaporated milk, sugar, butter, egg yolks, and vanilla extract. Cook, stirring frequently, until the mixture thickens (about 10 minutes).
9. Remove the saucepan from heat and stir in the shredded coconut and chopped pecans. Let the frosting cool completely before using it to frost the cake.
10. Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of frosting over the top. Repeat with the second layer and then place the final cake layer on top. Spread the remaining frosting over the top and sides of the cake.

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