Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
Melt the German chocolate and butter in a bowl over boiling water. Stir until smooth. Remove from heat and stir in boiling water. Let cool slightly.
In a large bowl, beat egg yolks and sugar until thick and pale. Stir in the melted chocolate mixture and vanilla.
In a separate bowl, whisk together flour, baking soda, and salt.
Alternately add dry ingredients and buttermilk to the chocolate mixture, beginning and ending with dry ingredients.
Beat egg whites until stiff peaks form and gently fold into the batter.
Divide batter evenly among prepared pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
Make the Coconut-Pecan Frosting:
In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla.
Cook over medium heat, stirring constantly, until thickened, about 12 minutes.
Remove from heat and stir in coconut and pecans. Let cool slightly before spreading.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of coconut-pecan frosting on top.
Repeat with second layer. Top with the third layer and frost the top and sides with remaining coconut-pecan frosting (or chocolate frosting if desired).
Refrigerate for 30 minutes to set before slicing.
💡 Tips:
Use high-quality German sweet chocolate for the authentic flavor.
You can lightly toast the coconut and pecans for extra depth.
This cake tastes even better the next day as the flavors meld.
If you want, I can give you a simpler “one-bowl” version that’s faster but still keeps it moist and decadent. Do you want me to do that?
