German cake is not actually from Germany. It’s named after it’s inventor, an American Chocolate maker Samuel German.
German Chocolate Fill
In a medium sized pot whisk together egg yolks and evaporated milk.
Whisk in the sugar.
Cube butter and add to the pot.
Turn the stove up to a medium heat and whisk the mixture constantly. Once butter fully melts the mixture will thicken.
When the mixture begins to boil, pour it in a large bowl along with the vanilla and coconut. This must be poured out immediately or the mixture will separate.
Stir thoroughly and set the bowl over ice to cool.
Put mixture in an air tight container and leave in the fridge to cool.
Toast pecans in a pan and set aside for later.
Preheat oven to 350°F.
Mix together all of the dry ingredients either by hand or using a mixer.
Add butter and mix until mealy.
Add milk and mix until there are no more lumps.
Add vanilla and eggs.
Mix until all ingredients are combined.
Fill greased 8″ round pans with the batter and bake for 30 minutes, rotating the cake half-way through.
Remove cake from oven and let it cool completely.
Remove cake filling from fridge.
Use a 3″ circle cutter to a 1/4 thick piece of cake.
Add a heaping tbsp of filling for each layer of cake. Finish with toasted pecans.