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German Chocolate Cake with Coconut-Pecan Filling
Ingredients
- FILLING
- 4 egg yolks
- 1 can evaporated milk (12 ounces)
- 1 cup granulated sugar (7 ounces)
- ¼ cup packed light brown sugar (1 3/4 ounces)
- 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
- ⅛ teaspoon table salt
- 2 teaspoons vanilla extract
- 2 ⅓ cups sweetened shredded coconut (7 ounces)
- 1 ½ cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
- CAKE
- 4 ounces semisweet or bittersweet chocolate, chopped fine
- ¼ cup Dutch-processed cocoa, sifted
- ½ cup boiling water
- 2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
- ¾ teaspoon baking soda
- 12 tablespoons unsalted butter (1 1/2 sticks), softened
- 1 cup granulated sugar (7 ounces)
- ⅔ cup packed light brown sugar (about 4 3/4 ounces)
- ¾ teaspoon table salt
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup sour cream, room temperature
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