Decadent Baker’s German Chocolate Cake

Instructions:

1. In a small bowl
2. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
3. In a large mixing bowl using an electric mixer on medium speed, cream together softened butter and granulated sugar until light and fluffy.
4. Beat in egg yolks one at a time followed by vanilla extract until well combined.
5. Gradually mix in the cooled chocolate mixture alternating with dry ingredients; start with dry ingredients and finish with them to prevent curdling.
6. In another clean bowl, beat egg whites on high speed until stiff peaks form.
7. Gently fold the beaten egg whites into the cake batter using a spatula until just combined without deflating too much.
8. Preheat your oven to 350°F (175°C). Grease and flour two round cake pans or line them with parchment paper for easy removal.
9. Divide batter evenly between prepared pans and bake for 30–35 minutes, or until a toothpick inserted in center comes out clean.
10. Once baked, remove from oven and allow cakes to cool in pans for about 10 minutes, then transfer to wire racks to cool completely.
11. In a saucepan over medium heat combine sugar, evaporated milk, butter, beaten egg yolks, and vanilla extract.
12. Cook while stirring constantly for about 12 minutes or until thickened (like pudding consistency).
13. Remove from heat; stir in shredded coconut and toasted pecans.
14. Allow frosting to cool before spreading between layers of cooled cakes as well as on top.