German Chocolate Cake with Coconut-Pecan Filling

cooksillustrated.com

subheading: Filling:

4 egg yolks

1 can evaporated milk (12 ounces)

1 cup granulated sugar (7 ounces)

¼ cup packed light brown sugar (1 ¾ ounces)

6 tablespoons unsalted butter (¾ 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 ½ ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes

subheading: 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 ½ sticks), softened

1 cup granulated sugar (7 ounces)

⅔ cup packed light brown sugar (about 4 ¾ ounces)

¾ teaspoon table salt

4 large eggs, room temperature

1 teaspoon vanilla extract

¾ cup sour cream, room temperature

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