Upgraded German Chocolate Cake

Pour the wet ingredients into the dry ingredients add the hot water or coffee and whisk or beat it all until the batter is completely combined.
Divide batter evenly between 3 pans. Bake for 2125 minutes. Baking times vary so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
As the cakes cool prepare the coconut pecan filling so it can cool and be ready at the same time. Combine butter brown sugar egg yolks and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling whisk constantly until the mixture thickens about 5 minutes. Remove from heat and stir in vanilla toasted pecans and coconut. Allow to cool completely before layering in cake. It will thicken even more as it cools.
Assemble and frost First level the cakes if needed using a large serrated knife slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over ice cream!. Place 1 cake layer on your cake stand cake turntable or serving plate. Evenly cover the top with 12 of the coconut pecan filling half is about 1 and 14 cups. Top with 2nd layer and evenly cover the top with remaining coconut pecan filling. Top with the third cake layer. Spread the chocolate buttercream into a thick layer on top. Garnish with extra toasted
pecans and coconut if desired. Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut.
Cover leftover cake tightly and store in the refrigerator for 5 days.