German Chocolate Cake

Ingredients

• 12 ounces evaporated milk
• 1.5 cups granulated sugar
• 4 large egg yolks
• 12 tablespoons unsalted butter
• 0.25 teaspoon salt
• 2 teaspoons vanilla extract
• 2 cups sweetened shredded coconut
• 1.5 cups pecan – chopped
• 4 ounces sweet baking chocolate – chopped (German's style)
• 0.5 cup water – near-boiling (to melt chocolate)
• 2.5 cups cake flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup unsalted butter – softened
• 2 cups granulated sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 4 large egg whites

Instructions

1. Heat the oven to 350°F (177°C). Grease three 8-inch round cake pans, line the bottoms with parchment, and lightly flour the sides.
2. Make the coconut–pecan frosting: In a medium saucepan, whisk together evaporated milk, 1.5 cups granulated sugar, 4 large egg yolks, and 0.25 teaspoon salt. Add 12 tablespoons unsalted butter. Cook over medium heat, stirring constantly, until thick, bubbling, and the mixture coats the spoon, 12–16 minutes. Remove from heat and stir in 2 teaspoons vanilla extract, sweetened shredded coconut, and chopped pecans. Cool, stirring occasionally, until spreadable, 30–45 minutes.
3. Melt the chocolate: Place chopped sweet baking chocolate in a bowl. Pour 0.5 cup near-boiling water over it, let stand 1–2 minutes, then stir until smooth. Cool to lukewarm.
4. Whisk the dry ingredients: In a medium bowl, whisk cake flour, 1 teaspoon baking soda, and 0.5 teaspoon salt.
5. Cream the butter and sugar: In a large bowl, beat 1 cup softened unsalted butter with 2 cups granulated sugar on medium-high until pale and fluffy, 3–4 minutes. Beat in 4 large egg yolks one at a time, then 1 teaspoon vanilla extract. Mix in the melted chocolate until combined.
6. Add dry ingredients and buttermilk: With the mixer on low, add the dry ingredients in 3 additions, alternating with 1 cup buttermilk in 2 additions, beginning and ending with dry. Mix just until smooth, scraping the bowl as needed.
7. Whip the egg whites: In a clean bowl, beat 4 large egg whites to medium-stiff peaks. Gently fold into the batter in two additions until no streaks remain.
8. Divide the batter evenly among the prepared pans and smooth the tops. Bake 25–30 minutes, until the centers spring back and a toothpick comes out with a few moist crumbs.
9. Cool the cakes in pans for 10 minutes. Run a knife around edges, invert onto racks, peel off parchment, and cool completely, about 1 hour.
10. Assemble: Place one layer on a serving plate and spread about 1 cup frosting over the top. Add the second layer and another 1 cup frosting. Set the third layer on top and spread the remaining frosting over the top, letting a little drift down the sides. Let the cake stand 20 minutes to set before slicing.