For German Chocolate Cake Recipe:

• Preheat oven to 350 degrees F. Grease two 9-inch round pans with baking sheet lined bottom and parchment paper circles.
• In a small bowl, mix 1 cup of boiling water with a 4-ounce package of German chocolate. Allow the chocolate to melt while adding sugar, flour, baking powder, baking soda, and salt in a separate bowl.
• In a large bowl, combine the butter with the eggs and the buttermilk. Add to the vanilla extracts.
• Add dry ingredients to the buttermilk mixture. Finally, combine the chocolate with the chocolate and the cake batter. Whisk until combined, scraping down the sides of the bowl as needed.
• Pour into the prepared baking sheet and bake for 36–38 minutes, until toothpick in center comes out clean.
• Pro tip: Wilson Bake Even Use strips to wrap your baking sheet to make strips – even cakes that don’t dome on top and generate debris!
• Remove from the oven and cool in 5 minutes. Invert the rack on parchment paper and cool completely.

For Coconut Pecan Frosting

• In a medium saucepan, combine butter, brown sugar, granulated sugar, egg yolk at room temperature, salt, and evaporated milk. Over medium-low heat, bring the mixture to a boil.
• PRO TIP: Use a whiskey or rubber spatula to continually scrape the bottom of the saucepan while stirring so it doesn’t burn or build up!
• Cook until mixture thickens and has a custard-like texture. This can take 8 to 12 minutes, depending on many factors, including the type of saucepan you are using, the size of the pan, and the type of heat.
• Once your icing base is thick, add vanilla extract, chopped nuts, and chopped sweet coconut. Stir and set until cool.
• Pro tip: Helo the coconut fritters to speed up the cooldown time!

For Chocolate Frosting:

• To make the frosting, in a bowl, beat the butter with raw cocoa powder, powdered sugar, evaporated milk, and vanilla extract.
• Whisk for about 5 minutes, scraping down the sides of the bowl as needed.

To assemble the cake:

1. Place the first layer of chocolate cake on a cake plate. Pipe the edges with chocolate frosting. Add 1/2 of coconut nut frosting to the center of the cake. Repeat with the second layer.
2. Spread the chocolate buttercups on the sides of the cake.
3. Using an open star tip, the tube rotates over the cake to give it a finished look (optional).
4. Cut and serve!