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