German Chocolate Snack Cake with Coconut-Pecan Frosting

Ingredients

• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup boiling water
• 4 ounces unsweetened baking chocolate
• 1/2 teaspoon espresso powder, optional
• 2 cups granulated sugar
• 4 large eggs
• 1 cup canola oil
• 2 teaspoons vanilla extract
• 3 large egg yolks
• 8 ounces evaporated milk
• 1 1/2 cups lightly packed brown sugar
• 4 ounces unsalted butter
• 1 teaspoon vanilla
• 1/4 teaspoon kosher salt
• 2 1/2 cups sweetened, shredded coconut
• 1 1/2 cups chopped pecans

Directions

1. Heat the oven to 350 degrees F, and grease a 9x13 inch baking pan.
2. Sift the flour, cocoa, baking powder, soda, and salt into a large mixing bowl.
3. In a measuring cup, stir together the boiling water, chocolate, and espresso. Cover it and let the heat do its work, about 10 minutes, then whisk until the mixture is smooth. Dip in a finger to check the temperature; a little warmth is fine, but it shouldn’t feel hot anymore.
4. In another bowl, or right in your measuring cup if there’s room, whisk the chocolate-water mixture with the sugar, eggs, oil, and vanilla extract until combined.
5. Pour the chocolate mixture into the flour mixture, then beat with a stand mixer or hand mixer just until the batter comes together. Pause now and then to scrape along the bottom of the bowl so nothing sneaky gets left behind.
6. Spread the batter in the prepared pan and bake for 25 to 35 minutes, until the top bounces back when touched, the edges have pulled a bit from the pan, and a toothpick inserted in the center comes out clean.
7. Keep the cake in the pan and place it on a wire rack to cool completely before you frost it, about 45 minutes.
8. For the frosting, whisk the egg yolks, evaporated milk, and brown sugar together in a saucepan. Add the butter, then cook over medium-high heat, stirring constantly, until the mixture thickens, about 10 minutes. Take it off the heat and stir in the vanilla and salt, then fold in the coconut and pecans.
9. You’re looking for frosting that’s thick, creamy, and full of coconut and pecan texture.
10. Let the frosting cool to room temperature, then spread it generously over the cake. Serve the cake straight from the pan.
11. You can bake the cake a few days ahead, but hold off on adding the coconut-pecan frosting until before serving. This cake is at its best the same day it’s frosted. Keep leftovers covered at room temperature for 2 to 3 days.