Preparation Steps

• In a large saucepan, whisk together egg yolks, evaporated milk, and vanilla extract until combined.
• Add sugar and butter; cook over medium heat, stirring constantly, for 12-15 minutes until thick and pudding-like.
• Remove from heat, stir in shredded coconut, toasted pecans, and a pinch of salt. Transfer to a bowl and chill until completely cool.
• Preheat oven to 350°F. Prepare three 9-inch cake pans with parchment and grease.
• Heat water in microwave until boiling, pour over chopped German chocolate, let sit 2-3 minutes, then stir smooth.
• In medium bowl, whisk together flour, baking soda, and salt.
• In large bowl, cream butter and sugar until light and fluffy, 2-3 minutes.
• Mix in egg yolks one at a time, then vanilla extract and sour cream until combined.
• Add melted chocolate mixture and mix well, scraping bowl sides.
• Add half the dry ingredients, mix, then buttermilk, mix again, then remaining dry ingredients; mix just until combined.
• Beat egg whites to stiff peaks. Gently fold half into batter, then fold in remaining whites.
• Divide batter evenly into pans and bake 20-25 minutes until toothpick comes out clean. Cool in pans 2-3 minutes then transfer to wire racks.
• Beat butter for frosting until smooth. Add cocoa powder and half the powdered sugar, mix well.
• Add melted German chocolate in batches, mixing until smooth. Add salt and 3 tbsp heavy cream, mix well.
• Add remaining powdered sugar and mix until smooth. Add remaining heavy cream as needed for frosting consistency.
• Level cake layers by trimming domes. Place first layer on serving plate.
• Pipe a chocolate frosting dam around edge of layer. Spread one-third of coconut pecan filling inside the dam.
• Add second cake layer, create another frosting dam, spread another third of filling.
• Add final cake layer on top. Frost entire outside with remaining frosting.
• Pipe a shell border around top edge, fill with remaining coconut pecan filling, decorate bottom with pecans if desired.
• Refrigerate until serving. Best served cool, not cold. Store covered; consume within 4-5 days.