1-Preheat and prepare pans: Getting started with this German Chocolate Cake is exciting and straightforward. Begin by preheating your oven to 375°F (190°C) and greasing two 8 or 9-inch round baking pans, lining them with parchment paper for easy release. This step sets the stage for a smooth baking process, much like how my family always prepared it for holiday meals.

2-Mix dry and wet ingredients: In a large bowl, whisk together the dry ingredients: 2 cups sugar, 1 3/4 cups all-purpose flour, 3/4 cup cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt. In another bowl, mix the wet ingredients: 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable or canola oil, and 2 teaspoons vanilla extract. Combine the wet and dry mixtures thoroughly, then stir in 1 cup boiling water the batter will be thin, but that’s normal.

3-Bake and cool cakes; prepare coconut pecan frosting: Divide the batter evenly between the prepared pans and bake for 25-35 minutes, depending on pan size, until a toothpick comes out clean. Let the cakes cool in the pans for 5 minutes before inverting them onto wire racks. For the frostings, start with the coconut pecan one: combine 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 cup butter, 3 large egg yolks, and 3/4 cup evaporated milk in a saucepan. Stir over medium heat until it thickens, then remove from heat and mix in 1 tablespoon vanilla extract, 1 cup chopped pecans, and 1 cup shredded coconut. Cool it completely before use.

4-Preparing the Chocolate Frosting: Melt 1/2 cup butter and stir in 2/3 cup cocoa powder. Gradually add 3 cups powdered sugar and 1/3 cup milk, beating until spreadable, and mix in 1 teaspoon vanilla extract. Finally, assemble the cake: place one layer on a plate, spread a thin layer of chocolate frosting, add half the coconut pecan frosting with a 1/2-inch border, then top with the second layer. Cover with the remaining chocolate frosting and spoon on the rest of the coconut pecan frosting.