German Chocolate Cake With Coconut-Pecan Cajeta Frosting

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looks difficult hopefully i'll try it someday!
9a9ddb26e6ae   •  8 Jul   •  Report
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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

1/2 cup sweetened shredded coconut, toasted, for garnish

1/4 cup chopped pecans, toasted, for garnish

Coconut Whipped Cream, for serving

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