This Classic German Chocolate Cake features moist chocolate layers, coconut-pecan filling, and rich chocolate frosting for a showstopping dessert.

Scale

2 cups all-purpose flour

1 cup sugar

1 cup brown sugar

¾ cup cocoa powder

1 ½ tsp baking soda

½ tsp baking powder

1 tsp salt

2 large eggs

1 cup buttermilk

½ cup vegetable oil

2 tsp vanilla extract

1 cup hot coffee

1 cup evaporated milk

1 cup sugar

3 large egg yolks

½ cup butter

1 tsp vanilla

1 ½ cups coconut

1 cup pecans

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1. Preheat oven to 350°F (175°C). Grease pans.

2. Mix dry ingredients.

3. Add wet ingredients and coffee.

4. Bake 30–35 minutes.

5. Make coconut-pecan frosting.

6. Prepare chocolate frosting.

7. Assemble and frost the cake.

Make ahead: Cake layers can be baked a day ahead.

Store covered in fridge up to 5 days or freeze up to 3 months.