For the German Chocolate Cake Layers

• 2¼ cups cake flour
• ¾ cup dark, unsweetened cocoa powder, like Valrhona
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup hot coffee
• 1 cup buttermilk
• 1¼ cups (2½ sticks) unsalted butter, softened
• 2¼ cups sugar
• 5 large eggs
• 1½ teaspoons pure vanilla extract
• 4 ounces dark chocolate, melted and cooled

For the Coconut Pecan Filling

• 1⅓ cups shredded sweetened coconut
• 1 cup sugar
• ½ cup (1 stick) unsalted butter
• 1 cup evaporated milk
• 1 teaspoon pure vanilla extract
• 3 large egg yolks
• 1⅓ cup toasted pecans, chopped coarsely

Make the German Chocolate Cake Layers

Preheat the oven to 350 degrees F. Butter three 8-inch cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.

Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. In a small bowl, whisk together the coffee and buttermilk.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat to incorporate. The mixture will look light and fluffy.

Add the flour mixture, alternating with the coffee/buttermilk mixture, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and fold in the melted chocolate.

Divide the batter among the prepared pans and smooth the tops. Bake for 30 to 35 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack and remove the pans and let cool completely. Remove the parchment.