Homemade German Chocolate Cake

Ingredients
For the Chocolate Cake

1. 2 cups granulated sugar
2. 1-3/4 cups all-purpose flour
3. 3/4 cup unsweetened cocoa powder
4. 1 1/2 teaspoons baking powder
5. 1 1/2 teaspoons baking soda
6. 1 teaspoon salt
7. 2 large eggs
8. 1 cup buttermilk
9. 1/2 cup oil (vegetable or canola oil)
10. 2 teaspoons vanilla extract
11. 1 cup boiling water

For Coconut and Pecan Frosting

1. 1/2 cup light brown sugar
2. 1/2 cup granulated sugar
3. 1/2 cup butter
4. 3 large egg yolks
5. 3/4 cup evaporated milk
6. 1 Tablespoon vanilla extract
7. 1 cup chopped pecans
8. 1 cup shredded sweetened coconut
9. For the Chocolate Frosting
10. 1/2 cup butter
11. 2/3 cup unsweetened cocoa powder
12. 3 cups powdered sugar
13. 1/3 cup evaporated milk
14. 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F. Grease two baking pans, round, 8 or 9 inches. To ensure that the cake pulls out easily, I also prefer to cut a circular piece of wax or parchment paper for the bottom of the pan.

Regarding the Cake:

1. In a large basin, stir together sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk together the eggs, buttermilk, oil, and vanilla extract in a separate dish. Mix the dry components with the wet ones after adding them. Pour hot water into batter; extremely thin batter will result. Fill the prepared pans with batter.
2. Bake, depending on the size of your cake pan, for 25 to 35 minutes. In shorter time, the 9-inch pan may be baked until the toothpick inserted in the middle comes out clean or with very few crumbs. After letting the pan cool for five minutes, flip it over and let it cool fully on wire racks.

For the Frosting of German Chocolate:

1. Put the butter, egg yolks, evaporated milk, brown sugar, and granulated sugar in a medium pot. Over medium heat, stir to blend and bring to a gentle boil. The mixture will thicken over a few minutes if you stir it regularly.
2. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
3. Melt butter to make the chocolate buttercream frosting. Add chocolate powder and stir. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.

Cake Assembly:

1. Place one of the cake rounds on your serving stand or plate.
   Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.
2. Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
   Spoon remaining coconut frosting on top of the cake.