Let the cakes cool in the pans for 5 minutes. Afterward, carefully invert the cakes onto wire racks to cool completely. Allow them to cool to room temperature before frosting.
Make the Coconut and Pecan Frosting: While the cakes are cooling, you can begin the frosting. In a medium saucepan, combine 1/2 cup of light brown sugar, 1/2 cup of granulated sugar, and 1/2 cup of butter.
Add the 3 large egg yolks and 3/4 cup of evaporated milk. Stir the ingredients together.
Heat and Stir: Bring the mixture to a low boil over medium heat. Stir it constantly to avoid burning. Let it simmer for several minutes until the mixture begins to thicken. Be patient, as this can take a little time.
Add Vanilla, Nuts, and Coconut: Once the frosting has thickened, remove it from the heat. Stir in 1 tablespoon of vanilla extract, 1 cup of chopped pecans, and 1 cup of shredded sweetened coconut. This will give the frosting its signature texture and flavor.
Cool the Frosting: Allow the coconut and pecan frosting to cool completely before using it to frost the cake. You don’t want it to be too warm, as it may melt the chocolate frosting underneath.
Make the Chocolate Buttercream Frosting: In a separate bowl, melt 1/2 cup of butter. Stir in 2/3 cup of unsweetened cocoa powder until well mixed. This forms the base of your chocolate frosting.
Add Powdered Sugar and Milk: Gradually alternate between adding 3 cups of powdered sugar and 1/3 cup of evaporated milk, mixing until smooth. Continue adding small amounts of powdered sugar or milk until the frosting reaches a spreadable consistency.
Add Vanilla: Once the frosting is the right consistency, stir in 1 teaspoon of vanilla extract to add flavor and depth.
Frost the First Cake Layer: Place the first cake round on your serving stand or plate. Spread a thin layer of the chocolate frosting over the top of this first cake layer.
Assemble the Cake: Spoon half of the coconut pecan frosting over the chocolate frosting, spreading it into a smooth layer. Leave a small border around the edge.
Place the second cake layer on top, and cover the entire cake with the remaining chocolate frosting. Finish by adding the remaining coconut frosting on top for a beautiful finish.
Enjoy your homemade German chocolate cake! It’s rich, moist, and absolutely delicious!
