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

In a small saucepan, melt the chocolate in boiling water, stirring until smooth. Let it cool.

In a medium bowl, sift together the flour, baking soda, and salt.

In a large mixing bowl, beat the butter and sugar together until light and fluffy.

Add the egg yolks, one at a time, beating well after each addition.

Stir in the melted chocolate and vanilla extract.

Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture.

In another large mixing bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the batter.

Pour the batter evenly into the prepared cake pans.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then remove them to wire racks to cool completely.

Prepare the Frosting:

In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly until the mixture thickens, about 12 minutes.

Remove from heat and stir in the coconut and pecans. Let it cool until it’s thick enough to spread.

Assemble the Cake:

Place one cake layer on a serving plate. Spread one-third of the frosting over the top.

Add the second cake layer and spread another third of the frosting over the top.

Top with the third cake layer and spread the remaining frosting over the top and sides of the cake.

Prep Time:

30 minutes

Cook Time:

35 minutes

Total Time:

1 hour 5 minutes

Nutrition (per serving, based on 12 servings):

Calories: 630

Total Fat: 35g

Saturated Fat: 20g

Cholesterol: 135mg

Sodium: 240mg

Total Carbohydrate: 77g

Dietary Fiber: 3g

Sugars: 57g

Protein: 7g

Enjoy this Homemade German Chocolate Cake as a rich and flavorful dessert that brings the indulgence and sweetness of homemade baking to your table!