Upgraded German Chocolate Cake

This variation of Germans chocolate cake has a gooey coconut and toasted pecan filling a dark and supermoist chocolate cake and deliciously creamy chocolate buttercream on top!
Ingredients
1 and 34 cups 219g allpurpose flour spooned leveled
34 cup 62g unsweetened natural cocoa powder
1 and 34 cups 350g granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder optional
12 cup 120ml canola or vegetable oil
2 large eggs at room temperature

34 cup 180g full fat sour cream at room temperature
12 cup 120ml buttermilk at room temperature
2 teaspoons pure vanilla extract
12 cup 120ml hot water or coffee
Coconut Pecan Filling
12 cup 1 stick 115g unsalted butter
1 cup 200g packed light or dark brown sugar
3 large egg yolks
1 can 8 ounces 240ml evaporated milk
1 teaspoon pure vanilla extract
2 cups sweetened shredded coconut
1 cup 125g chopped pecans
Frosting
use this chocolate buttercream for a nakedstyle cake
use this chocolate buttercream for frosting the top and sides
optional for garnish extra toasted pecans and sweetened shredded coconut
Instructions
Preheat oven to 350F 177C. Grease three 9inch round cake pans line with parchment paper rounds then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. If its helpful see this parchment paper rounds for cakes video post.
Make the cake Whisk the flour cocoa powder sugar baking soda baking powder salt and espresso powder if using together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment or you can use a whisk mix the oil eggs sour cream buttermilk and vanilla together until combined.