German Chocolate Coconut Layer Cake

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Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup buttermilk (room temperature)
  • ½ cup vegetable oil
  • 2 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 1 cup boiling water

For the Coconut-Pecan Frosting:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • ½ cup unsalted butter (cubed)
  • 1 tsp vanilla extract
  • 1 ½ cups sweetened shredded coconut
  • 1 cup chopped pecans (toasted if desired)

For the Chocolate Frosting (Optional for sides):

  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ½ cup heavy cream (plus more if needed)
  • 1 tsp vanilla extract

Instructions

  1. Make the Cake Layers:
    • Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line bottoms with parchment paper.
    • In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
    • Add buttermilk, oil, eggs, and vanilla; beat on medium speed for 2 minutes.
    • Stir in boiling water (batter will be thin). Pour evenly into prepared pans.
    • Bake 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
  2. Make the Coconut-Pecan Frosting:
    • In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook, whisking constantly, until thickened (about 10–12 minutes).
    • Remove from heat, stir in vanilla, coconut, and pecans. Cool to room temperature.
  3. Make the Chocolate Frosting (Optional):
    • Beat butter until creamy. Add cocoa and powdered sugar alternately with cream, beating until smooth and fluffy. Beat in vanilla.
  4. Assemble the Cake:
    • Place one cake layer on a serving plate. Spread one-third of the coconut-pecan frosting over the top. Repeat with the next two layers.
    • If desired, frost the sides with chocolate frosting and smooth evenly.
    • Chill 30 minutes before slicing for cleaner cuts.
  5. Serve & Store:
    • Serve at room temperature. Store covered in the refrigerator for up to 5 days, bringing to room temp before serving.

If you’d like, I can also give you a no-fail bakery-style decoration guide for this cake so it looks extra elegant. Would you like me to add that?

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