German Chocolate Layer Cake

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 1/2 cup boiling water

For the Coconut-Pecan Filling:

• 1 1/2 cups granulated sugar
• 3/4 cup evaporated milk
• 1/2 cup unsalted butter
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded sweetened coconut
• 1 cup chopped pecans

For the Frosting:

• 1/2 cup heavy cream
• 2 cups powdered sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

Step 1: Prepare the Cake

1. Preheat your oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
3. Cream the sugars and eggs: In a large bowl, beat the granulated sugar, brown sugar, eggs, and vanilla extract with an electric mixer on medium speed until the mixture is light and fluffy.
4. Combine with wet ingredients: Add the buttermilk and vegetable oil to the sugar mixture and mix until fully combined.
5. Add dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until smooth.
6. Add boiling water: Carefully stir in the boiling water. The batter will be thin, but this is normal.
7. Bake the cake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Coconut-Pecan Filling

1. Cook the filling: In a medium saucepan, combine the sugar, evaporated milk, butter, egg yolks, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes).
2. Add coconut and pecans: Once the filling has thickened, remove from heat and stir in the shredded coconut and chopped pecans. Let the filling cool to room temperature while you prepare the frosting.

Step 3: Prepare the Frosting

1. Make the frosting: In a mixing bowl, beat the heavy cream, powdered sugar, butter, vanilla extract, and salt together until smooth and creamy.

Step 4: Assemble the Cake

1. Layer the cake: Place one cake layer on a serving plate. Spread a layer of coconut-pecan filling over the top.
2. Add the second layer: Place the second cake layer on top of the filling and gently press it down. Spread the remaining coconut-pecan filling over the top layer of the cake.
3. Frost the sides: Use the prepared frosting to cover the sides of the cake, ensuring it’s evenly spread.

Step 5: Serve and Enjoy

• Garnish with additional pecans or coconut if desired. Slice the cake and serve at room temperature for the best flavor!