The Most Amazing German Chocolate Cake

Preheat oven to 350°F (175°C). Butter two 9-inch cake pans and line bottoms with parchment paper.

In a large bowl or stand mixer, stir together 2 cups all-purpose flour, 2 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.

Add 2 large eggs, 1 cup buttermilk, 1 cup warm water, 1/3 cup vegetable oil, and 1 1/2 teaspoons vanilla extract. Beat on medium speed until smooth.

Divide batter evenly between prepared pans. Bake 30–35 minutes, until a toothpick inserted into the center comes out clean.

Cool cakes on wire racks for 15 minutes, then remove from pans and cool completely.

Melt 1/2 cup salted butter in a medium saucepan over medium heat.

Whisk in 1/2 cup granulated sugar and 1/2 cup brown sugar until combined.

Add 3 large egg yolks, 1 (12 ounce can) evaporated milk, and 2 teaspoons vanilla extract. Cook 12–14 minutes, stirring frequently, until thickened.

Remove from heat and stir in 1 1/2 cups unsweetened coconut flakes and 1 cup chopped pecans. Cool completely before using.

In a large bowl, beat 1 cup salted butter with a hand mixer until fluffy.

Add 3/4 cup unsweetened cocoa powder and 1 teaspoon vanilla extract; beat until combined.

Add 1-3 tablespoons milk or cream to thin. Gradually beat in 3-4 cups powdered sugar, 1 cup at a time, until smooth. Add additional milk/cream as needed to achieve spreadable consistency. Transfer to a piping bag for decorating if desired.

Spread half of the coconut pecan filling between the two cake layers. Spread the remaining filling on top of the cake.

If using buttercream, frost the outside of the cake and pipe decorative edges as desired.