Ingredients

• 2 ½ cups Granulated Sugar
• 1 ¾ cups All-Purpose Flour
• 3/4 cups Unsweetened Cocoa Powder
• 1 ½ teaspoons Baking Powder
• 1 ½ teaspoons Baking Soda
• 1 teaspoon Salt
• 2 Large Eggs
• 1 cup Buttermilk
  (or make your own by adding 1 tbsp of lemon juice or white vinegar and enough milk to make a cup. Let stand for 5 min., use immediately)
• ½ cup Oil (vegetable or canola oil)
• 2 teaspoons Vanilla Extract
• 1 cup Boiling Water

For the Coconut Frosting:

• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter
• 3 large egg yolks
• 3/4 cup evaporated milk (NOT CONDENSED MILK)
• 1 Tablespoon vanilla extract
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut

For the Chocolate Frosting:

• 1/2 cup butter
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup evaporated milk (add more if needed)
• 1 teaspoon vanilla extract

Instructions:

German Chocolate Cake:

Preheat the oven to 375 degrees F. Lightly grease two 8 or 9 inch round baking pans. (I prefer spring form pans). You can line the bottoms with parchment or wax paper to make the cakes come out easier.

1. Mix all the dry ingredients together, sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Then in another bowl combine wet ingredients, the eggs, buttermilk (or substitute), oil and vanilla and mix well. Combine the wet and dry ingredients together mixing well, then carefully add the boiling water, a bit at a time to warm batter and prevent eggs from cooking, (the batter will be very thin). Pour batter into pans.
2. Bake for 25 – 35 minutes, depending on your cake pan size. An 8” pan takes less time to bake or test for doneness by inserting a toothpick in center and it comes out clean, . Allow to cool 5 minutes in the pan and then invert onto wire racks to cool completely.

German Chocolate Frosting:

1. Add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk to a medium size saucepan. Mix ingredients together, stirring constantly and bring to a low boil over medium heat. Continue to stir constantly for several minutes or until the mixture begins to thicken. 
2. Remove from heat and add vanilla, nuts and coconut, stir together. Allow frosting to cool completely before layering it on the cooled cake.

Chocolate Buttercream Frosting:

1. Melt butter and add to bowl, then stir in cocoa powder. Alternate add a little powdered sugar and milk, beating till creamy. If needed add a small amount additional milk, to thin out the frosting, or a little extra powder, until you reach your desired consistency. Finish by stirring in the vanilla.

To Assemble The Cake:

1. Place a cake round on your serving stand or plate. 
2. Apply a thin layer of chocolate frosting over the layer, and then spread half the coconut frosting on top, making sure to leave a ½ inch from the filling and edge of cake. 
3. Place the second cake on top of the first and add chocolate frosting over the entire cake including the sides.
4. Add the remaining coconut frosting on top of the cake and spread out. 

Notes

Make Ahead Instructions: Both frostings (coconut and chocolate) may be put in a covered container and placed in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. When ready to use, remove frostings from fridge at least an hour before you’re ready to frost the cake.

Freezing Instructions: After the layers are allow to cool completely, wrap them in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen–they are much easier to frost this way!

You can also also freeze the assembled cake for 2-3 months. Allow to come to room temperature before serving.