This is the cake that Kevin requests on his birthday every year. Bless his heart...he only gets it once a year because it has two of the things I just can't handle in it, coconut and pecans. It is not hard to make.

German Chocolate Cake (Hershey's Best Loved Recipes cookbook)
1/4 cup cocoa
1/2 cup boiling water
1 cup plus 3 tbsp softened butter
2 1/4 cups sugar
1 tsp vanilla extract
4 eggs
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk or sour milk (to sour milk: use 1 tbs white vinegar plus milk to equal 1 cup)
Coconut Pecan Frosting (recipe below)
Pecan halves (optional)
1. Heat oven to 350. Grease and flour three round baking pans. Combine cocoa and water in small bowl; stir until smooth. Set aside to cool.
2. Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour baking soda and salt; add alternately with chocolate mixture and buttermilk to butter mixture. Mix only until smooth. Pour batter into prepared pans.
3. Bake 25-30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans. Cool completely. Prepare coconut pecan frosting, spread between layers and over top. Garnish with pecan halves if desired.
COCONUT PECAN FROSTING
1 can sweetened condensed milk (14 oz)
1/2 cup butter
3 egg yolks, slightly beaten
1 tsp vanilla extract
1 1/3 cups sweetened coconut flakes (one 6oz frozen is exactly enough and frozen (thawed out of course) is better in my opinion)
1 cup chopped pecans
Place sweetened condensed milk, butter and egg yolks in saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature.