Instructions:

• Preheat your oven to 350°F (175°C). This is essential for ensuring that your cake bakes evenly.
• Grease and flour two 9-inch round cake pans. This will help the cake layers come out easily once baked.
• In a large mixing bowl, whisk together the granulated sugar, light brown sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and salt until well combined.
• In another bowl, whisk together the eggs, egg yolks, coconut milk, sour cream, melted coconut oil, and vanilla extract until smooth.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay!
• Stir in the freshly brewed hot coffee and chopped German’s sweet chocolate until everything is well combined. The batter will be thin, but that’s what creates a moist cake!
• Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
• Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer to a cooling rack to cool completely.
• In a saucepan, combine the evaporated milk, light brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened. This should take about 10 minutes.
• Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before spreading it on the cake.
• Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides.
• Garnish with extra pecans if desired, slice, and enjoy your homemade German Chocolate Cake!