German Chocolate Cake

• 1 3/4 cups all purpose flour

• 3/4 cup unsweetened cocoa powder

• 1 3/4 cups granulated sugar

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1/2 cup canola oil

• 2 large eggs, room temperature

• 3/4 cup sour cream, room temperature

• 1/2 cup buttermilk, room temperature

• 2 teaspoons pure vanilla extract

• 1/2 cup coffee

Coconut Pecan Filling-

• 1/2 cup unsalted butter

• 1 cup packed light brown sugar

•  3 large egg yolks

• 1 (8 ounce) can evaporated milk

• 1 teaspoon pure vanilla extract

• 2 cups sweetened shredded coconut

• 1 cup chopped pecans

Frosting-

• 1 1/4 cups unsalted butter, softened to room temperature

• 3 1/2 cups confectioners sugar

• 3/4 cup unsweetened cocoa powder

• 1/4 teaspoon salt

• 1 teaspoon pure vanilla extract

• 1/4 cup heavy cream

Preheat oven to 350°F. Grease three 9 inch round cake pans, line with parchment paper, then grease the parchment paper.

Whisk the flour, cocoa powder, sugar, baking soda, baking powder and salt together in a large bowl. Set aside.

Using a stand mixer fitted with a whisk attachment mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined.

Pour the wet ingredients into the dry ingredients, add the coffee, and beat it all until the batter is completely combined.

Divide batter evenly between 3 pans. Bake for 21-25 minutes until toothpick inserted is clean.

Remove the cakes from the oven and allow to cool completely in the pan.

Filling-

As the cakes cool, prepare the coconut pecan filling so it can cool and be ready at the same time. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil.

Once boiling, whisk constantly until the mixture thickens, about 5 minutes. 

Remove from heat and stir in vanilla, toasted pecans, and coconut. Allow to cool completely before layering in cake. It will thicken even more as it cools.

Frosting-

With a stand mixer fitted with a whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.

Add confectioners’ sugar, cocoa powder, salt, vanilla, and cream with the mixer running on low.

Once added, increase to high speed and beat for 3 full minutes. Add 1-2 more Tablespoons confectioners’ sugar if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. Taste the frosting and add a pinch more salt if it’s too sweet.

Level the cakes if needed: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.

Put it all together-

Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with 1/2 of the coconut pecan filling (half is about 1 and 1/4 cups). Top with 2nd layer and evenly cover the top with remaining coconut pecan filling. Top with the third cake layer.

Spread the chocolate buttercream into a thick layer on top and frost sides or leave naked with just frosted top. Garnish with extra toasted pecans and coconut.

Refrigerate for at least 45 minutes before slicing.

Cover leftover cake tightly and store in the refrigerator.