For the Chocolate Cake:
- 2 cups granulated sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup oil (vegetable or canola oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water
For Coconut and Pecan Frosting:
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 3 large egg yolks
- 3/4 cup evaporated milk
- 1 Tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
For the Chocolate Frosting:
- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
For the Cake:
- Heat the oven to 375°F. Grease two 8 or 9-inch round baking pans and line the bottoms with parchment paper.
- In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
- In a separate bowl, combine the eggs, buttermilk, oil, and vanilla. Mix well.
- Add the wet ingredients to the dry ingredients and mix to combine.
- Stir in the boiling water (the batter will be very thin).
- Pour the batter into the prepared pans.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 5 minutes, then invert them onto wire racks to cool completely.
For the German Chocolate Frosting:
- In a medium saucepan, add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture thickens.
- Remove from heat and stir in vanilla, nuts, and coconut. Allow it to cool completely before using it to layer the cake.
For the Chocolate Buttercream Frosting:
- Melt the butter and stir in cocoa powder.
- Alternately add powdered sugar and milk, beating until you reach spreading consistency. Adjust with a small amount of additional milk or extra powdered sugar to reach your desired consistency. Stir in vanilla.
- Place one of the cake rounds on your serving stand or plate.
- Smooth a thin layer of chocolate frosting over the cake layer, then spoon half of the coconut frosting on top, spreading it into a smooth layer, leaving about 1/2 inch between the filling and the edge of the cake.
- Stack the second cake round on top.
- Smooth chocolate frosting over the entire cake.
- Spoon the remaining coconut frosting on top of the cake.
Enjoy your delicious homemade German Chocolate Cake!