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TO MAKE CAKE: Preheat oven to Spray 3 8" round cake pans or 2 9" rounds with cooking spray and dust with cocoa. Shake excess out of pans.
Chop the Germans chocolate into 1" pieces. Place in a microwave-safe bowl and cook on high for 1 to 1 1/2 minutes stopping and stirring every 30 seconds until chocolate is melted.
Beat egg whites until stiff peaks form and set aside.
Place sour cream and oil in a large mixing bowl. Mix till incorporated. Add pudding mix and melted chocolate and mix until all comes together. Then add cake mix and hot water. Mix together. Then add egg yolks one at a time. Beat on low until all ingredients are combined for about 30 seconds. Scrape down the sides of the bowl and increase mixer speed to medium and beat 1 1/2 minutes longer. The batter should look smooth and thickened.
Fold in whipped egg whites.
Divide batter between pans and smooth tops.
Place pans side by side on the oven's middle rack. Bake 29 to 33 min or until done.
Transfer cakes in the pan to a wire rack. Let cool 5 minutes. Then turn out cakes right side up on the rack and let cool completely 20 minutes or longer.
TO MAKE FILLING: Spread coconut on one sheet pan and the chopped pecans on another. Toast in a 350 degree oven for 4 to 5 min just until light brown. Stir around coconut and pecans after about 2 to 2 1/2 minutes.
Place evaporated milk, sugar, butter, and egg yolks in a large saucepan over medium heat. Cook stirring constantly with a wooden spoon until thickened and golden brown in color 9this will take at least 15 minutes). Remove from heat and stir in vanilla. Let the filling cool 5 minutes.
After 5 minutes, fold in toasted pecans and coconut. Let cool for another 15 minutes or till room temperature.
TO MAKE CHOCOLATE GANACHE FROSTING: Place chopped semi-sweet chocolate in a large mixing bowl.
Pour cream into a small heavy saucepan and place over medium-high heat and bring to boil stirring constantly. Remove the cream from the heat and pour over chocolate pieces. Using a wooden spoon stir until chocolate is melted.
Stir in vanilla and let cool at room temperature 45 minutes to 1 hour.
Once the ganache is cool, whip with mixer for 1 to 2 minutes.
TO ASSEMBLE CAKE: If you baked 2 9" layers slice each layer in 1/2 to make 4 layers or if using 3 8" layers no need to slice.
Place bottom layer cut side up on cake plate spread 1 cup of filling over layer to edges. Place next layer cut side down, spread another cup of filling over layer repeat with final 2 layers. On the final layer on 8 or 9" cakes use the rest of the filling on the top spread to the edges of the cake.
Ice sides of with whipped ganache. Place ganache in a piping bag with a large star tip. Pipe a border around the bottom of the cake. Pipe rosettes around the top of the cake and one in the center. Place reserved pecan halves in rosettes.