Homemade German Chocolate Cake

Preheat your oven to 350°F / 175°C. Line the bottoms of three 9-inch round cake pans with parchment paper and generously butter/flour the sides.

In a small microwave-safe bowl or measuring cup, combine chopped German sweet chocolate and ½ cup boiling water. Stir until fully melted and smooth; set aside to cool slightly.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.

In a large bowl, beat the 1 cup softened butter and 2 cups sugar with an electric mixer until light and fluffy (approx. 3–5 minutes). Add the 4 egg yolks one at a time, beating well after each addition. Blend in the melted chocolate mixture and 1 tsp vanilla extract.

With the mixer on low speed, add the flour mixture in three batches, alternating with the buttermilk in two batches. Mix just until combined after each addition.

In a clean, dry bowl, beat the 4 egg whites until stiff, firm peaks form. Gently fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining whites with a rubber spatula until no white streaks remain.

Divide batter evenly among the three prepared pans. Bake at 350°F / 175°C for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.

In a large saucepan, whisk together the evaporated milk, 1 cup sugar, 3 egg yolks, ½ cup butter, and 1 tsp vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and turns a deep golden brown color (about 10–12 minutes).

Remove frosting from heat and stir in the shredded coconut and chopped pecans. Allow to cool completely until spreadable.

Place the first cake layer on a serving platter. Spread about one-third of the cooled coconut-pecan frosting over the top. Stack the second layer, top with another third of frosting, and add the final cake layer. Spread the remaining frosting over the top layer (traditionally, the sides are left unfrosted).