Buttermilk German Chocolate Cake

Preheat your oven to 350 degrees.

Spray a 9 x 13 cake pan with vegetable spray and dust with flour, set aside. If desired, you can use any cake pan you wish, just be sure to spray with vegetable spray and dust with flour the pan you choose to use.

To make the Cake: Combine all of the dry ingredients into your mixing bowl (flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder). Mix all of the dry ingredients together to combine.

In a separate bowl combine all of the wet ingredients (vegetable oil, eggs, sour cream, buttermilk, vanilla, and coffee) and mix together.

Add the wet ingredients to the dry ingredients in mixing bowl. Scrape down the sides of your mixing bowl and mix on low for about 3-4 minutes or until well combined.

Transfer the cake batter into your prepared pans. Rule of thumb is to fill the cake pans up 3/4 of the way full.

Bake the cake for 30 minutes in the oven and do a toothpick test to make sure it is fully cooked through. If not, adjust cooking times to accommodate.

Remove the baked cakes from the oven and let them fully cool in the cake pans before frosting.

To make the Frosting: In a large sauce pan, add the butter, brown sugar, egg yolks, evaporated milk, vanilla, sweetened shredded coconut, and chopped pecans. While stirring, bring to a boil and cook for about 5 minutes to thicken up the frosting. Be sure to continuously gently stir the frosting while it is cooking.

Remove the frosting from the stove and let it cool completely before frosting.

Once cake and frosting are completely cooled, frost cake.