German Chocolate Cake With Coconut-Pecan Cajeta Frosting

buttermilk, coffee, flour, sugar, cream, milk, chocolate, butter, eggs, bean, pecans, coconut, garnish, cocoa powder, corn syrup, baking powder, rum, vanilla, baking soda

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
• 2 1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
• 1 1/2 cups firmly packed light muscovado sugar
• 1 1/2 cups granulated sugar
• 1 1/2 cups strong brewed black coffee, at room temperature
• 1 1/2 cups buttermilk
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 3/4 cups whole milk
• 1 3/4 cups unsweetened coconut milk
• 1 cup goat's milk or additional whole milk
• 3/4 cup plus 1 tablespoon granulated sugar
• Seeds scraped from 1/2 vanilla bean
• 2 tablespoons light corn syrup
• 2 tablespoons unsalted butter, cut into small pieces, cold
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 2 teaspoons coconut rum (optional)
• 1 1/4 cups coarsely chopped pecans, toasted
• 1 1/4 cups sweetened shredded coconut, toasted
• 1 cup heavy cream
• 8 ounces bittersweet chocolate, finely chopped
• 2 tablespoons light corn syrup
• 1/2 cup sweetened shredded coconut, toasted, for garnish
• 1/4 cup chopped pecans, toasted, for garnish
• Coconut Whipped Cream, for serving

Directions for German Chocolate Cake With Coconut-Pecan Cajeta Frosting Recipe