Homemade German Chocolate Cake in 1 Hour 40 Minutes: Tender

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch pans.
2. Cream the softened butter and sugar until the mixture looks pale and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. Sift together the flour, cocoa powder, baking soda, and salt.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour.
6. Fold in the melted chocolate until the batter is a smooth, mahogany-colored gloss.
7. Divide the batter evenly between the two prepared pans.
8. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
10. Combine evaporated milk, sugar, butter, and egg yolks in a saucepan.
11. Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency.
12. Remove from heat and stir in the vanilla, shredded coconut, and chopped pecans.
13. Allow frosting to cool until it reaches a spreadable temperature.
14. Level the cooled cakes with a serrated knife if they have domed tops.
15. Place the first layer on a plate and spread a generous amount of the coconut-pecan frosting across the top.
16. Place the second layer on top.