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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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