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Step 1 — Melt the Chocolate

In a heatproof bowl, pour the boiling water over the German chocolate. Stir until fully melted and smooth. Set aside to cool slightly.

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Step 2 — Prepare the Dry Ingredients

In a bowl, combine:

• Flour

• Baking soda

• Baking powder

• Salt
  Whisk and set aside.

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Step 3 — Cream Butter and Sugar

In a large mixing bowl:
Beat the softened butter with the sugar until light and fluffy (about 3 minutes).

Add egg yolks one at a time, mixing well after each addition.
Stir in the melted chocolate and vanilla extract.

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Step 4 — Alternate Dry Ingredients with Buttermilk

Add the flour mixture and buttermilk to the bowl in three alternating additions:

1. Dry ingredients

2. Buttermilk

3. Dry ingredients

Mix until just combined.

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Step 5 — Beat Egg Whites and Fold In

In a separate bowl, beat egg whites until stiff peaks form.
Gently fold into the batter — this makes the cake incredibly fluffy.

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Step 6 — Bake the Cake Layers

Preheat oven to 350°F (175°C).
Grease and flour three 8-inch or two 9-inch pans.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let layers cool completely before frosting.

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🥥 How to Make the Coconut-Pecan Frosting

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Step 1 — Cook the Custard

In a saucepan, combine:

• Evaporated milk

• Sugar

• Egg yolks

• Butter

Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
It should look like a creamy custard.

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Step 2 — Add Coconut and Pecans

Remove from heat and stir in:
✔ Vanilla
✔ Shredded coconut
✔ Chopped pecans

Let frosting cool until spreadable. It thickens as it cools.

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🎂 Step 7 — Assemble the Cake

1. Place the first cake layer on a plate.

2. Spread a generous amount of frosting on top.

3. Add the second layer and repeat.

4. Add the third layer and frost the top thickly.

5. (Optional) Frost the sides — traditionally only the tops and layers are frosted, but many home bakers cover the entire cake, as shown in the photo.

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📌 Storage

• Refrigerate for up to 5 days

• Best served at room temperature

• Can be frozen (unfrosted layers OR finished slices)

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❤️ Tips for the Best German Chocolate Cake

• Use real German baking chocolate — not cocoa powder substitutes

• Do NOT rush the frosting — the slow cook creates the caramel flavor

• Beat egg whites separately for the fluffiest cake

• Let everything cool before assembling to prevent slipping layers

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