German Chocolate Cake

Whisk the flour, cocoa powder, bicarbonate of soda and salt together in a bowl.

Beat 170g of the softened butter with the granulated sugar until pale and fluffy, then beat in the cake egg yolks one at a time and the vanilla extract.

Fold in the flour mixture alternately with the buttermilk until just combined.

Whisk the egg whites to stiff peaks in a separate bowl, then fold gently into the batter.

Divide the batter between two lined cake tins.

Bake at 175°C until a skewer inserted comes out clean, then cool completely on a wire rack.

Whisk the evaporated milk, light brown sugar, remaining butter and the frosting egg yolks together in a saucepan and cook over medium heat, stirring constantly, until thickened.

Remove from the heat and stir in the desiccated coconut and chopped pecans, then leave to cool to a spreadable consistency.

Sandwich and top the cooled cake layers with the coconut pecan frosting.