– 1 cup sweetened shredded coconut
– 1 cup chopped pecans
– 1/2 cup granulated sugar
– 1 cup evaporated milk
– 1/2 cup unsalted butter
– 3 egg yolks
– 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in the boiling water until the batter is well combined. The batter will be thin, but that’s okay.
5. Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cakes are baking, prepare the frosting. In a saucepan, combine shredded coconut, chopped pecans, granulated sugar, evaporated milk, unsalted butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 12-15 minutes).
7. Remove the frosting from heat and stir in vanilla extract. Let it cool.
8. Once the cakes are baked and completely cooled, spread a layer of the coconut-pecan frosting on top of one cake layer.
9. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
10. Slice and enjoy this delightful German chocolate cake!