1. Heat the oven to 350°F (175°C). Put grease and flour on two cake pans that are 9 inches in diameter.
In a big bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mix eggs, milk, oil, and vanilla extract with the dry ingredients. Mix at a medium speed for 2 minutes.
Mix the boiling water into the batter until everything is well blended. The mixture will be watery, but it's fine.
5. Divide the mixture equally between the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
While the cakes are in the oven, get the frosting ready. In a pot, mix grated coconut, chopped pecans, sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring all the time, until the mixture becomes thick (around 12-15 minutes).
Take the frosting off the heat and mix in the vanilla extract. Allow it to cool down.
After baking and letting the cakes cool down, put some coconut-pecan frosting on one of the cake layers.
Put the second cake layer on top and cover the top and sides of the cake with the rest of the frosting.
Cut the German chocolate cake into slices and savor it.
