1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy.
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.
Stir in the boiling water or coffee (the batter will be thin).
Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then remove them to wire racks to cool completely.
2. Make the Coconut-Pecan Filling:
In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes).
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Let the filling cool completely before using.
3. Make the Chocolate Frosting (optional):
In a medium bowl, beat the butter until creamy.
Gradually add the cocoa powder and powdered sugar, alternating with the milk, beating until smooth and spreadable.
Stir in the vanilla extract.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread one-third of the coconut-pecan filling over the top.
Add the second cake layer and repeat with another third of the filling.
Place the third cake layer on top and spread the remaining filling over it.
If using the chocolate frosting, frost the sides of the cake. You can leave the top with just the coconut-pecan filling or drizzle some chocolate frosting over it for a finished look.
5. Serve:
Slice and enjoy! The cake can be stored in the refrigerator for up to 5 days.
Enjoy your rich and decadent German Chocolate Cake!
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