Classic German Chocolate Cake

• Buttermilk240 ml buttermilk
• Vanilla3 teaspoons vanilla extract
• Egg yolk3 large egg yolks
• Evaporated milk240 ml evaporated milk
• Cocoa50 g unsweetened cocoa powder
• Coconut145 g shredded sweetened coconut
• Pecan1 cup chopped pecans
• Salt½ teaspoon salt
• Sugar500 g granulated sugar
• Butter½ cup unsalted butter, softened
• Egg2 large eggs
• Flour250 g all-purpose flour
• Oil½ cup vegetable oil
• Baking soda1 teaspoon baking soda

How to Make It

• 1

  Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

• 2

  In a large bowl, whisk together 2 cups all-purpose flour, 1.5 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.

• 3

  In a separate bowl, combine 2 large eggs, 1 cup buttermilk (or milk with 1 tbsp vinegar), 1/2 cup vegetable oil, and 2 teaspoons vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.

• 4

  Pour batter evenly into prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.

• 5

  For the frosting: In a saucepan, combine 1 cup evaporated milk, 1 cup granulated sugar, 1/2 cup butter, 3 large egg yolks (lightly beaten), and 1 teaspoon vanilla extract. Cook over medium heat, stirring constantly, until thickened (about 12-15 minutes).

• 6

  Remove from heat and stir in 1.5 cups shredded sweetened coconut and 1 cup chopped pecans. Spread frosting generously between cake layers and over the top.