Directions
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Begin by baking the German chocolate cake according to the instructions on the box in a 9×13-inch pan. Make sure it’s perfectly risen and golden brown. Once baked, let it cool for 10 minutes to avoid burning your fingers during the next steps.
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Utilizing the back of a wooden spoon, gently poke holes all over the cake. This step is crucial as it allows the filling to seep into the cake, enhancing its flavor and moisture. The tremendous aroma that fills your kitchen at this point is a wonderful confirmation that sweet indulgence is just around the corner.
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In a mixing bowl, combine the sweetened condensed milk, evaporated milk, shredded coconut, and chopped pecans. Stir the mixture until thoroughly combined, and then pour it over the cake. Be sure to fill every hole, allowing the blissful mixture to saturate the cake. Let it sit for 30 minutes so that it can soak in all that tremendous goodness.
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In a saucepan, whisk together the heavy cream, granulated sugar, egg yolks, and butter over medium heat. Stir constantly, keeping an eye on the mixture as it warms. After about 10-12 minutes, it should thicken beautifully.
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Once thickened, remove the saucepan from heat and stir in the vanilla extract, along with the remaining shredded coconut and chopped pecans. Allow this luxurious frosting to cool for about 15 minutes before spreading it.
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Using a spatula, spread the frosting evenly over the top of the cake, ensuring it is beautifully covered and inviting.
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Finally, refrigerate the cake for at least 2 hours before serving. This chilling period is essential as it allows the flavors to meld, resulting in every bite being a tremendous delight.
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