Homemade German Chocolate Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
In a small bowl, whisk together the cocoa powder and boiling water until smooth. Set aside to cool slightly.
In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3–4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the cooled cocoa mixture until smooth.
Divide the batter evenly between the prepared cake pans.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Make the Coconut-Pecan Frosting:

In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens (about 10–15 minutes).
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature before using.
Assemble the Cake:

Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand. Spread a generous amount of coconut-pecan frosting over the top.
Place the second cake layer on top and spread the remaining frosting evenly over the top and sides of the cake.
Garnish with additional chopped pecans and coconut, if desired.
Serving and Storage Tips