How do you make the perfect German chocolate cake?

Ingredients:

- 1 3/4 cups unbleached all purpose flour

- 3/4 cup unsweetened cocoa powder

- 2 teaspoons baking powder

- 1 1/2 teaspoons baking soda

- 1 1/2 teaspoons salt

- 1 cup (2 sticks) unsalted butter, softened

- 1 3/4 cups granulated sugar

- 5 large egg yolks

- 2 teaspoons pure vanilla extract

- 1 cup packed light brown sugar

- 1/2 cup evaporated milk

- 2 large egg whites

- 1/2 cup flaked coconut

- 1 cup chopped pecans

Instructions:

1. Preheat oven to 350°. Prepare two 9-inch round cake pans with nonstick cooking spray; dust with flour, tapping out the excess.

2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. With an electric mixer on medium-high speed, beat the softened butter and granulated sugar together until pale and fluffy, 2-3 minutes. Add the egg yolks one at a time, then stir in the vanilla.

4. Reduce mixer speed to low and gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients; beat just until combined. Divide the batter between the prepared pans. Bake until a skewer inserted into the center comes out with just a few moist crumbs attached, about 25 minutes.

5. While the cakes are cooling, make the filling: Combine the brown sugar, evaporated milk, egg whites, coconut, and pecans in a medium saucepan. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, for 1 minute. Remove from the heat and set aside for 15 minutes to thicken slightly.

6. To assemble the cake, place one of the layers on a serving platter. Spread half of the filling on the bottom layer and then top with the remaining cake layer. Spread the remaining filling on top. Decorate with shaved or chopped chocolate. Chill for at least 3 hours before serving.

Tips:

- For a richer cake, use German chocolate instead of unsweetened cocoa powder.

- If you don't have any evaporated milk on hand, you can make your own by combining equal parts whole milk and heavy cream.

- To make sure the filling doesn't get too thick, don't boil it for more than 1 minute.

- If you want to decorate the cake with coconut, be sure to toast it first for a richer flavor.

- German chocolate cake is best when served chilled, so make sure to give it plenty of time to set before serving.