Homemade German Chocolate Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth and well combined.
In a small bowl, melt the German chocolate with the boiling water, stirring until smooth.
Add the melted chocolate mixture to the cake batter and mix well.
Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.
Make the Frosting:

In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens, about 8-10 minutes.
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before using.
Assemble the Cake:

Once the cakes have cooled, place one layer on a serving plate.
Spread a generous amount of the coconut-pecan frosting on top of the first layer.
Place the second cake layer on top, and spread the remaining frosting over the top and sides of the cake.
Serve:
Allow the cake to set for about 30 minutes before slicing to let the frosting firm up slightly.

Enjoy !