German Chocolate Layer Cake with Coconut Pecan Frosting Made at Home

☆Ingredients:

For the Frosting:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/3 cups shredded coconut
1 cup chopped pecans

For the Cake:

2 cups all-purpose flour
1 cup unsalted butter, softened
1 cup granulated sugar
4 oz semi-sweet chocolate, melted
4 large eggs
1 teaspoon baking powder
1 cup buttermilk
1 teaspoon vanilla extract

☆Instructions:

For the Cake:

Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Cream together softened butter and sugar in a bowl until light and fluffy.
Add the melted chocolate to the butter mixture and mix well.
Beat in the eggs one at a time, ensuring each is fully incorporated.
In a separate bowl, whisk together the flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients.
Stir in the vanilla extract until the batter is smooth.
Divide the batter evenly among the prepared pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Frosting:

In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, butter, and vanilla.
Stir continuously until the mixture thickens, about 12-15 minutes.
Remove from heat and stir in shredded coconut and chopped pecans.
Allow the frosting to cool to room temperature.
Assembly:

Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer.
Place the second layer on top and frost again, repeating with the third layer.
Use the remaining frosting to cover the sides and top of the entire cake.
Slice and enjoy this delicious Homemade German Chocolate Layer Cake with Coconut Pecan Frosting!