Homemade German Chocolate Cake: A Decadent Delight

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Make the Batter:
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the buttermilk, vegetable oil, eggs, and vanilla to the dry ingredients. Mix until well combined. Gradually add hot water to the batter, stirring constantly until smooth.

Bake the Cake:
Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Coconut-Pecan Filling:
While the cake layers are cooling, prepare the filling. In a medium saucepan over medium heat, combine the butter, evaporated milk, brown sugar, and egg yolks. Cook, stirring constantly, until the mixture thickens, about 10-12 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature.

Assemble the Cake:
Once the cake layers are cooled, place one layer on a serving plate. Spread one-third of the coconut-pecan filling over the top. Repeat with the remaining layers and filling.

Chill and Serve:
Refrigerate the cake for at least 1 hour before serving to allow the filling to set.

Serving and Storage Tips: