Ingredients

• All-purpose flour - 2 cups
• Granulated sugar - 2 cups
• Unsweetened cocoa powder - ¾ cup
• Baking powder - 1 ½ teaspoons
• Baking soda - 1 ½ teaspoons
• Salt - 1 teaspoon
• Eggs - 2 large
• Whole milk - 1 cup
• Vegetable oil - ½ cup
• Vanilla extract - 2 teaspoons
• Boiling water - 1 cup
• Butter - ½ cup
• Evaporated milk - 1 cup
• Egg yolks - 3 large
• Shredded coconut - 1 ⅓ cups
• Pecans - 1 cup, chopped

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Grease and flour three 9-inch round cake pans.

2. 2.

   In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. 3.

   Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.

4. 4.

   Stir in the boiling water until the batter is smooth. The batter will be thin.

5. 5.

   Divide the batter evenly among the prepared cake pans.

6. 6.

   Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

7. 7.

   Cool the cakes in the pans for 10 minutes; then remove from pans to cool completely on a wire rack.

8. 8.

   To make the frosting, in a saucepan over medium heat, combine butter, evaporated milk, and egg yolks. Cook, stirring constantly, until the mixture thickens, about 12 minutes.

9. 9.

   Remove from heat and stir in shredded coconut and pecans. Let cool until spreadable.

10. 10.

    Place one cake layer on a serving plate, spread with a third of the frosting. Repeat with remaining layers and frosting.

11. 11.

    Slice and serve the rich German chocolate cake.

Nutritional Facts