Preheat your oven to 350°F (175°C). Grease and flour two or three round cake pans.
In a large bowl, whisk together the flour, cocoa, sugar, baking soda, baking powder, and salt.
Add buttermilk, oil, eggs, and vanilla, and mix until smooth.
Carefully stir in the boiling water — the batter will be thin, but that’s what makes it moist.
Pour the batter evenly into the pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool completely before frosting.
2. Make the Frosting
In a medium saucepan, combine evaporated milk, brown sugar, egg yolks, butter, and vanilla.
Cook over medium heat, stirring constantly, until the mixture thickens — about 10–12 minutes.
Remove from heat, then stir in shredded coconut and chopped pecans.
Let the frosting cool completely before using. It will thicken as it cools.
3. Assemble the Cake
Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
Add the next layer and repeat.
Frost the top and sides of the cake completely.
Decorate with whole pecans around the edges and on top (like in the photo).
🍰 Tips for the Perfect Cake
You can add a thin layer of chocolate ganache between the cake and the frosting for extra richness.
Store the cake in the refrigerator, and bring it to room temperature before serving.
It tastes even better the next day after the flavors meld together.
🌟 Serving Suggestion
Serve a slice of this German Chocolate Cake with a scoop of vanilla ice cream or a cup of coffee. The creamy coconut-pecan frosting and the rich chocolate layers make it a truly unforgettable dessert.
