Ingredients:

  • 225g (1 cup) unsalted butter, softened
  • 300g (1 1/2 cups) granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 60g (2 ounces) Baker's German's Sweet Chocolate, melted and cooled slightly
  • 240ml (1 cup) buttermilk
  • 300g (2 1/2 cups) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 120ml (1/2 cup) hot brewed coffee
  • 170g (6 ounces) unsalted butter
  • 225g (1 cup) packed light brown sugar
  • 120ml (1/2 cup) evaporated milk
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 225g (2 1/2 cups) shredded coconut, sweetened
  • 170g (1 1/2 cups) chopped pecans, toasted

Instructions:

  1. Grease and flour the cake pans, then line the bottoms with parchment paper rounds.
  2. Cream together butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. Melt the german chocolate using a double boiler or microwave. Cool slightly.
  5. Gradually add the melted chocolate to the batter, mixing until well combined.
  6. Gradually add the dry ingredients (flour, baking soda, salt) and buttermilk, alternating between the two, beginning and ending with the dry ingredients.
  7. Stir in the hot brewed coffee. The batter will be thin.
  8. Divide the batter evenly among the prepared cake pans.
  9. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  11. In a saucepan, combine butter, brown sugar, evaporated milk, and egg yolks.
  12. Cook over medium heat, stirring constantly, until thickened.
  13. Remove from heat and stir in vanilla, coconut, and toasted pecans.
  14. Place one cake layer on a serving plate. Spread with frosting. Repeat with remaining layers.
  15. Chill for at least 30 minutes to allow the frosting to set slightly.