German Chocolate Cake

Ingredients

• Vanilla extract (1 teaspoon)
• Granulated sugar (1 cup)
• Unsalted butter (1/2 cup)
• Egg yolks (3)
• Evaporated milk (1 cup)
• Chopped pecans (1 cup)
• Sweetened shredded coconut (1 1/2 cups)
• Boiling water (1 cup)
• Buttermilk (1 cup)
• Vanilla extract (2 teaspoons)
• Eggs (3)
• Granulated sugar (1 1/2 cups)
• Unsalted butter (1/2 cup, softened)
• Salt (1/2 teaspoon)
• Baking soda (1 1/2 teaspoons)
• Baking powder (1 1/2 teaspoons)
• Cocoa powder (3/4 cup)
• Cake flour (2 cups)

Instructions

1. Preheat the oven to 350°F and grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in the boiling water until the batter is smooth. The batter will be thin.
7. Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
10. While the cakes are cooling, prepare the coconut-pecan frosting. In a medium saucepan, combine the sweetened shredded coconut, chopped pecans, evaporated milk, egg yolks, unsalted butter, granulated sugar, and vanilla extract.
11. Cook over medium heat, stirring constantly, until the mixture thickens and becomes golden brown, about 10-12 minutes.
12. Remove the frosting from the heat and let it cool to room temperature.
13. Once the cakes and frosting are completely cooled, spread a generous amount of the coconut-pecan frosting between each layer of cake, stacking them on top of each other.
14. Spread the remaining frosting over the top and sides of the cake.
15. Serve and enjoy!