German Chocolate Cake

INGREDIENTS

1½ cups all-purpose flour
2 cups granulated sugar
½ cup unsweetened cocoa powder
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
Pinch of salt
1 cup buttermilk
2 eggs
½ cup oil, vegetable or canola
1 cup brown sugar
1 teaspoon vanilla extract
1 cup boiling water

For the Coconut- Pecan filling:

½ cup unsalted butter
3 egg yolks
½ cup evaporated milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut

For the chocolate filling:

½ cup unsalted butter, melted
½ cup unsweetened cocoa powder
3 cups powdered sugar
⅓ cup evaporated milk
1 teaspoon vanilla extract

DIRECTIONS

To make cake:
Preheat oven to 375 degrees
Grease two 9-inch round baking pans, line with parchment paper or waxed paper, set aside
In a large bowl, stir together granulated sugar, cocoa powder, baking powder, baking soda, salt and all-purpose flour
In a separate bowl, combine the eggs, buttermilk, oil and vanilla extract, mix well
Add wet ingredients to the dry ingredients and mix to combine
Stir in boiling water and mix
Pour batter into prepared pans
Bake for 25-30 minutes or until a toothpick inserted in center comes out clean

Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely
To make Coconut-Pecan filling:
In a medium saucepan add butter and let it melt, add brown sugar, evaporated milk and whisk in egg yolks
Cook and stir over medium heat until mixture starts to bubble and then cook for about 7-8 minutes stirring constantly
Remove from heat and add vanilla extract, pecans, coconut and mix
Cool to room temperature completely before layering it on the cake
To make chocolate filling:
In a medium bowl, combine butter, cocoa, powdered sugar, evaporated milk and vanilla extract and beat for 3-5 minutes to spreading consistency
Add more powdered sugar to thicken or small amount additional milk if needed to thin the filling
To assemble the cake:
Place one of the cake rounds on a serving platter or a cardboard cake round
Spread a thin layer of chocolate filling over the cake layer and spread half of the coconut and pecan filling evenly
Set another cake layer on top of the filling and spread chocolate filling over the entire cake, then spoon remaining coconut pecan filling on top of the cake
Pipe a decorative border around the top layer if desired