German Chocolate Cake with Coconut and Chocolate Frostings Recipe

Heat oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans and line the bottoms with wax or parchment paper to ensure easy removal of the cakes after baking.

In a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Stir well to evenly distribute all dry ingredients.

In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry mixture and mix until combined. Carefully stir in the boiling water; the batter will be thin, but this ensures a moist cake.

Pour the batter evenly into the prepared pans. Bake for 25 to 35 minutes, depending on pan size; 9-inch pans bake faster. Insert a toothpick in center; when it comes out clean or with just a few crumbs, the cake is done. Cool in pans for 5 minutes, then turn out onto wire racks to cool completely.

In a medium saucepan, combine light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir constantly over medium heat until the mixture reaches a low boil and thickens slightly. Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut. Allow to cool completely before use.

Melt the butter in a bowl. Stir in cocoa powder, then alternately add powdered sugar and evaporated milk, beating until the frosting reaches a spreadable consistency. Adjust with a little more milk or powdered sugar as needed. Stir in vanilla extract.

Place one cake layer on a serving plate. Spread a thin layer of chocolate frosting over it. Spoon half of the coconut frosting on top, spreading it evenly and leaving about ½ inch from the edge.

Place the second cake round on top. Cover the entire cake with the remaining chocolate frosting, smoothing it out.

Spoon the remaining coconut frosting onto the top of the cake and spread evenly. Allow frosting to set slightly before serving for best flavor and texture.