German Chocolate Cake

Instructions

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1. 1 For The Coconut-Pecan Frosting: Adjust oven rack to middle and lower-middle position and preheat oven to 350°F (175°C). Spread coconut evenly on a rimmed sheet pan and pecans on a second rimmed sheet pan. Place coconut on middle rack and pecans on lower-middle rack and bake, stirring often, until coconut is evenly golden and pecans are fragrant and browned, 12 to 15 minutes. Let pans cool on wire racks until cool enough to handle, about 15 minutes. Reserve 1/2 cup halved pecans separately to decorate top of cake later. Chop remaining 1 1/2 cups pecans; set aside.
2. 2 In a medium saucepan, whisk coconut milk, brown sugar, and salt until well combined. Add yolks and whisk until combined. Add butter and cook over medium-high heat, whisking and scraping sides and bottom constantly, until mixture vigorously simmers and slightly thickens, about 6 minutes. Transfer the mixture to a large bowl, then stir in vanilla and cooled, toasted coconut. Let mixture cool to room temperature while baking cakes.
3. 3 For the Chocolate Cake: Meanwhile, grease two 9-inch anodized aluminum round cake pans with butter and line with parchment paper. Combine the chocolate and boiling water in a small bowl, then whisk until the chocolate is melted and smooth. Let cool to room temperature, about 15 minutes.
4. 4 In a medium bowl, sift flour, cocoa, baking soda, and salt, and whisk to combine; set aside. Combine buttermilk and vanilla in a liquid measuring cup; set aside.
5. 5 In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and brown sugar on medium speed until light and fluffy, 4 to 7 minutes, scraping down the sides as necessary.
6. 6 While the mixer is running, add eggs, one at a time, letting each fully incorporate before adding the next and scraping down the sides as necessary.
7. 7 While the mixer is running, add chocolate mixture and beat to combine, about 1 minute, scraping down sides and bottom of bowl with rubber spatula as needed.
8. 8 Reduce speed to low. Starting and ending with dry ingredients, add 1/3 of the flour mixture, then alternate with 1/2 of the buttermilk mixture, and repeat until all is incorporated, scraping down the sides and bottom of the bowl as needed with a rubber spatula, until combined.
9. 9 Divide batter evenly between prepared pans and smooth cake tops with small offset spatula. Bake cakes at same time on same rack until the cakes are just firm and a toothpick inserted into center comes out clean, 25 to 30 minutes.
10. 10 Let cakes cool in pans for 15 minutes, then run a butter knife or offset spatula around the edges to loosen. Remove cakes from pans (do not remove parchment) and return cakes right-side-up. Let cool completely on a wire rack, about 1 hour.
11. 11 Stir in 1 1/2 cups chopped pecans into cooled filling. Level cakes with a serrated knife if necessary (full directions here ); discard scraps or set aside for snacking. With serrated knife held so that blade is parallel with work surface, use sawing motion to cut each cake into two even layers. Remove parchment paper.
12. 12 Place one layer on a turntable or serving platter. (If you'd like, a cardboard cake round can first be placed underneath, secured to the turntable with a scrap of damp paper towel.)
13. 13 op with 1 1/4 cup frosting. Using offset spatula, spread frosting evenly on cake layer to very edges of cake and level surface. Top with the second cake layer and repeat with 1 1/4 cups frosting. Carefully place final cake layer on top of filling; spread remaining filling (about 1 cup) over top. If necessary, dust crumbs off platter.
14. 14 Decorate top border of cake with reserved 1/2 cup pecans halves. Serve.