My mom knew this recipe with her eyes closed! Passed down from her mother

Ingredient
Quantity

Evaporated milk
12 oz can

Egg yolks
3

Butter
¾ cup

Sugar
1 cup

Brown sugar
½ cup

Shredded coconut
1 ½ cups

Pecans, chopped
1 ½ cups

Vanilla extract
1 ½ teaspoons

Instructions:

Make the Cake:

1. Preheat and Prepare:

   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

2. Combine Dry Ingredients:

   • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

3. Prepare Chocolate Mixture:

   • In a saucepan, combine water, butter, shortening, and German chocolate. Bring to a boil, then remove from heat.
   • Pour the hot chocolate mixture over the dry ingredients and mix until smooth.

4. Incorporate Wet Ingredients:

   • Stir in the buttermilk, eggs, and vanilla extract until the batter is well combined.

5. Bake the Cake:

   • Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Make the Frosting:

1. Cook the Frosting Mixture:

   • In a saucepan, whisk together the evaporated milk, egg yolks, butter, sugar, and brown sugar over medium heat.
   • Cook, stirring constantly, until the mixture thickens, about 10-12 minutes.

2. Add Coconut and Pecans:

   • Remove the pan from heat and stir in the shredded coconut, chopped pecans, and vanilla extract.

Frost the Cake:

1. Allow the cake to cool completely.
2. Spread the frosting evenly over the top of the cooled cake.
3. Let the frosting set before slicing and serving.