This is a traditional German chocolate cake and filling recipe – doesn’t get better than this! Decorate as you’d like, or if you prefer, the cake is traditionally iced with a light chocolate-coconut icing, then flaked coconut is pressed onto the sides of the cake.
Preheat oven to 325°F. Lightly spray three 8 in. round pans with vegetable pan spray.
In small bowl, combine flour, baking soda, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well after each. Beat in melted chocolate and vanilla. Add flour mixture alternately with milk on low speed; blend well. Divide batter into pans.
Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool cakes in pan 10 minutes. Remove from pans and cool completely.
Meanwhile, prepare filling. In medium saucepan, whisk together condensed milk and egg yolks. Stir in sugar and butter. Cook, stirring constantly, over medium heat until thickened and very hot (do not boil), about 8-10 minutes. Reduce heat to low and stir for another minute. Remove from heat; stir in coconut and pecans. Pour icing into bowl; cool 10 minutes, stirring occasionally. Refrigerate at least 30 minutes, stirring occasionally.
Place 1 cake layer on serving plate; spread with icing. Repeat. Top with last cake layer. Ice and decorate as desired.
Makes 12 to 15 servings.