German Chocolate Cake

Preheat the oven to 350°F. You will need 3 cake pans, each 8 inches in diameter. Cut out 3 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.

In the bowl of your mixer, add the flour, sugar, cocoa powder, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, whisk together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix until incorporated. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined and smooth, about 2 minutes. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 3 prepared pans, equally.

Transfer the pans to the oven and bake for 35 to 40 minutes, or until baked through. Your cake is done when a toothpick inserted in the middle of the cake comes out clean.

In a medium heavy saucepan combine and whisk the butter, evaporated milk, vanilla, sugar, and egg yolks. Cook on medium heat and bring to a boil, stirring constantly so mixture does not burn. You’ll notice the mixture thicken as it comes to a boil. Remove from heat and stir in coconut and pecans. Cool to room temperature.

Once the layers have cooled off completely, cut off the dome part of the cake so that each layer is flat on top. To assemble the cake, place one cake on a serving platter and spread about 1/3 of the frosting evenly. Repeat with the 2nd cake layer and frosting, then place the last cake and spread the rest of the topping.

Refrigerate the cake for about an hour before slicing into it and serving.