• prep: 45 min
• cook: 45 min
• total: 1 hr 30 min

servings:

This Triple Layer German Chocolate Cake is a total showstopper! Featuring super moist cake layers stuffed with coconut pecan frosting and slathered in chocolate frosting... this recipe redefines decadence.

• 1 and 1/2 cups (298 g) granulated sugar
• 1 and 1/2 cups (319 g) light brown sugar (packed )
• 2 and 1/2 cups (300 g) all-purpose flour
• 1 and 3/4 cups (149 g) unsweetened cocoa powder (sifted )
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 large eggs (room temperature )
• 2 large egg yolks (room temperature )
• 1 and 1/2 cups (340 ml) Thai-style coconut milk (well combined)
• 1/3 cup (76 g) full-fat sour cream (room temperature )
• 3/4 cup (170 ml) unrefined coconut oil (melted and slightly cooled )
• 3 teaspoons pure vanilla extract
• 1 and 1/2 cups (340 ml) freshly made hot coffee
• 2 ounces (57 g) German's sweet chocolate (finely chopped )
• 1 and 1/2 cups (340 ml) evaporated milk (well shaken )
• 1 and 1/2 cups (319 g) light brown sugar (packed )
• 6 large egg yolks (room temperature )
• 1 cup (227 g) unsalted butter (cut into tablespoons )
• 2 and 1/2 cups (215 g) sweetened shredded coconut
• 1 and 1/2 cups (171 g) pecans (toasted and roughly chopped )
• 6 ounces (171 g) German's sweet chocolate (roughly chopped )
• 4 ounces (113 g) unsweetened chocolate (roughly chopped )
• 1 and 1/2 cups (340 g) unsalted butter (room temperature )
• 2 and 3/4 cups (426 g) confectioners' sugar (sifted )
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• pecans (for decorating )

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