Preheat your oven to 350°F (175°C). This ensures the cake bakes evenly from the start, giving you that perfect, moist texture.

Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper to ensure the cakes come out easily after baking. Taking this small step now will spare you time and frustration down the road!

In a large bowl, mix together the flour, baking powder, baking soda, and salt. Use a whisk to mix them together and ensure the dry ingredients are evenly distributed. This helps avoid clumps in your batter, resulting in a smoother texture.

In another bowl, beat the butter and sugar together until the mixture becomes light and fluffy, which typically takes 3-4 minutes using an electric mixer on medium speed. The air you incorporate here will help the cake rise beautifully.

Add the eggs one at a time, beating well after each until fully blended before adding the next. Then, stir in the vanilla extract. The eggs will add moisture and structure to the cake, making it soft and tender.

Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk in two parts. Start and finish with the dry ingredients. Stir until the ingredients are just combined to prevent overmixing, which can result in a dense cake.

Pour the batter into the prepared cake pans, making sure it’s evenly divided. Use a spatula to smooth the tops. Place the pans in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Every oven is a little different, so keep an eye on your cakes toward the end.

After baking, let the cakes cool in their pans for 10 minutes. Then, gently take them out and transfer to a wire rack to cool completely. This step is crucial for the frosting—you don’t want it to melt when applied to a hot cake!

While the cake is cooling, prepare the frosting. Start by melting the German chocolate in a heatproof bowl over simmering water (double boiler method) or in the microwave in 30-second intervals. Let the melted chocolate cool slightly.

Combine the butter, powdered sugar, evaporated milk, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until thickened (approximately 8–10 minutes). Take off the heat and mix in the melted German chocolate and vanilla extract. Allow the frosting to cool until it’s easy to spread.

After the cakes have fully cooled, it’s time to frost! Set the first cake layer on your serving plate and spread a generous layer of frosting over it. Then, place the second cake layer on top and cover the whole cake with frosting. Feel free to get creative with the frosting—smooth it out or let it cascade down the sides for a rustic look!

For an extra touch, sprinkle shredded coconut and chopped pecans or walnuts on top of the frosted cake. These add texture and a bit of extra flavor, making your cake even more irresistible.

Allow the cake to rest for a few minutes so the frosting can set. Then, slice it up and enjoy this rich, indulgent treat. It’s perfect with a cup of coffee or tea, or as the centerpiece of any celebration.