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Rich German chocolate cake layered with coconut-pecan frosting is a decadent, towering family celebration dessert. This beloved American classic combines deep chocolate flavor with sweet, nutty filling.
Preheat your oven to 350°F. Grease three 9-inch cake pans and line the bottoms with parchment for easier removal.
Melt the German's sweet chocolate gently in a double boiler or microwave, stirring until smooth, then let it cool slightly before mixing.
Cream unsalted butter and granulated sugar together until light and fluffy using medium speed. Beat in eggs one at a time, fully incorporating each before the next.
Mix melted chocolate and vanilla extract into the creamed mixture, then alternately add sifted flour (mixed with baking soda and salt) and buttermilk, starting and ending with flour. Beat just until combined, avoiding overmixing.
Divide batter evenly among pans, bake for 25–30 minutes. Cakes are done when a toothpick comes out clean. Cool cakes in pans for 10 minutes, then turn out on racks to cool completely.
For the frosting: In a saucepan over medium heat, whisk evaporated milk, brown sugar, egg yolks, and unsalted butter (frosting) until thickened—about 10–12 minutes. Remove from heat, stir in vanilla extract, shredded coconut, and chopped pecans. Let frosting cool until spreadable.
Assemble: Place one cake layer on a plate, spread frosting evenly over it, add the second layer, repeat with frosting, then the third. Spread remaining frosting on top and sides. Chill for 30 minutes before serving for cleaner slices.
