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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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