Classic German Chocolate Cake with Coconut-Pecan Filling

For the Coconut-Pecan Filling:

• 1 cup of evaporated milk
• 1 cup of granulated sugar
• 3 large egg yolks, lightly beaten
• 1/2 cup of unsalted butter, cut into small pieces
• 1 teaspoon of vanilla extract
• 1-1/2 cups of sweetened shredded coconut
• 1 cup of chopped pecans

For the Chocolate Frosting:

• 1/2 cup of unsalted butter, softened
• 2/3 cup of unsweetened cocoa powder
• 3 cups of powdered sugar
• 1/3 cup of milk
• 1 teaspoon of vanilla extract

For Garnish (Optional):

• Additional pecan halves and shredded coconut for topping

Step-by-Step Instructions

1. Prepare the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until well blended.
4. Gradually combine the wet ingredients with the dry ingredients, beating until smooth. Stir in the boiling water (the batter will be thin).
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Coconut-Pecan Filling

1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter over medium heat.
2. Stir continuously for about 10-12 minutes, or until the mixture thickens.
3. Remove the pan from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
4. Let the filling cool to room temperature. It will thicken as it cools.

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