For Coconut and Pecan Frosting
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk
1 Tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut
For the Chocolate Frosting
1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract
Directions:
Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. Cut a round piece of wax or parchment paper for the bottom of the pan.
Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, combine the eggs, buttermilk, oil, and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine.
Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
Bake for 25 – 35 minutes or until a toothpick inserted in the center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
For the German Chocolate Frosting:
In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat.
Stir constantly for several minutes until the mixture begins to thicken.
Remove from heat and stir in vanilla, nuts, and coconut. Allow to cool completely before layering it on the cake.
For the Chocolate Buttercream Frosting:
Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency.
Add a small amount of additional milk if needed to thin the frosting, or a little extra powder until you reach your desired