Elements:

For the Cake:

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda
1 cup unsweetened cocoa powder
2 cups granulated sugar
3 massive eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 1/2 cups buttermilk
3/4 cup vegetable oil
1 1/2 cups scorching water
For the Coconut Pecan Frosting:

1 cup evaporated milk
1 cup granulated sugar
3 massive egg yolks
1/2 cup unsalted butter
1 teaspoon pure vanilla extract
1 1/2 cups shredded sweetened coconut
1 1/2 cups chopped pecans
For the Chocolate Frosting:

1 cup unsalted butter
1 1/4 cups unsweetened cocoa powder
1 cup powdered sugar
1/3 cup milk
1 teaspoon pure vanilla extract
Directions:

For the Cake:

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch spherical cake pans.
In a medium-sized bowl, whisk collectively the flour, baking powder, baking soda, cocoa powder, and salt. Put aside.
In a big mixing bowl, beat collectively the sugar, eggs, and vanilla till nicely mixed.
Add the dry elements to the moist elements, alternating with buttermilk, starting and ending with the dry elements. Combine till simply mixed.
Slowly add the vegetable oil and blend nicely.
Regularly add the new water to the batter and blend till easy. The batter will probably be skinny, however that is okay.
Pour the batter evenly into the ready cake pans.
Bake for 30-35 minutes or till a toothpick inserted into the middle of the truffles comes out clear.
Permit the truffles to chill within the pans for about 10 minutes, then switch them to a wire rack to chill utterly.
For the Coconut Pecan Frosting:

In a medium saucepan, whisk collectively the evaporated milk, sugar, egg yolks, and butter over medium warmth.
Stir constantly till the combination thickens, about 12-Quarter-hour.
Take away the saucepan from the warmth and add the vanilla, shredded coconut, and chopped pecans. Combine nicely and let the frosting cool to room temperature.
For the Chocolate Frosting:

In a medium saucepan, soften the butter over low warmth.
Stir within the cocoa powder and take away from warmth.
Add the powdered sugar, milk, and vanilla. Combine till the frosting is easy.
To Assemble:

Place one cake layer on a serving plate.
Unfold a beneficiant layer of the coconut pecan frosting on prime of the primary cake layer.
Add the second cake layer on prime and canopy it with extra coconut pecan frosting.
Lastly, place the third cake layer and frost the highest and sides of your complete cake with the chocolate frosting.
You’ll be able to adorn the cake with extra chopped pecans or chocolate shavings if desired.
Slice, serve, and luxuriate in this traditional German Chocolate Cake!
This indulgent cake will probably be a success at any gathering, because of its wealthy, chocolatey layers and the candy, nutty coconut pecan frosting.