Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
• In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until combined.
• In a separate bowl, beat the eggs, then add the buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until batter is smooth (batter will be thin). If using chopped German chocolate, fold it in now.
• Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
• For the coconut-pecan frosting: In a medium saucepan, combine evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a pudding-like consistency (about 10 minutes).
• Remove the frosting from heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool slightly so it thickens but remains spreadable.
• Place one cake layer on a serving plate, spread a portion of the frosting over the top, then place the second layer and frost the top and sides as desired. Garnish with extra pecans or coconut if desired. Serve and enjoy.