Sour Cream German Chocolate Cake: Tender

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
3. Add eggs, sour cream, vegetable oil, and vanilla extract. Beat on medium speed until fully incorporated.
4. Stir in the boiling water by hand until the batter is smooth.
5. Divide batter evenly between the two pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Cool cakes in pans for 10 minutes before transferring to a wire rack to cool completely for 2 hours.
7. In a saucepan over medium heat, combine butter, sugar, evaporated milk, and salt. Bring to a simmer, stirring constantly.
8. Slowly whisk in egg yolks to temper them. Reduce heat to low and simmer for 10-12 minutes until thickened.
9. Remove from heat and fold in shredded coconut and chopped pecans. Let the frosting cool before assembling the cake.