Indulge in the rich and luscious flavors of a classic German Chocolate Cake. This delightful dessert, known for its distinct layers of moist chocolate cake and a creamy coconut-pecan filling, is sure to be a hit at any gathering. Follow this simple recipe to create a homemade masterpiece that will impress your friends and family.

Ingredients:

For the Cake:

• 1 cup buttermilk
• 1 cup boiling water
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract

For the Coconut-Pecan Filling:

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

For the Chocolate Frosting:

• 1/2 cup unsalted butter
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
   • In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
   • In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
   • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Stir in the boiling water until the batter is smooth.
   • Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
2. Make the Coconut-Pecan Filling:
   • In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and becomes golden brown.
   • Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the filling to cool completely before using.
3. Prepare the Chocolate Frosting:
   • In a medium bowl, cream the butter until smooth. Add the cocoa powder and mix until well combined.
   • Gradually add the powdered sugar, alternating with the milk, and beat until the frosting is smooth and spreadable. Stir in the vanilla extract.
4. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan filling over the top. Repeat with the second layer.
   • Place the third layer on top and frost the entire cake with the chocolate frosting.
   • For an extra touch, you can sprinkle additional coconut and chopped pecans on top of the cake.

Enjoy!

Your homemade German Chocolate Cake is now ready to be enjoyed. This decadent dessert is perfect for special occasions or simply as a treat to satisfy your sweet tooth. Enjoy every bite of this classic favorite with your loved ones!

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