Step 1: Preheat and Prepare
Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan generously or spray with baking spray that includes flour.

Step 2: Cream the Butter, Oil & Sugar
In a large mixing bowl, beat together the butter, oil, and sugar until light and fluffy (about 3–4 minutes). This is the key to a smooth, velvety crumb.

Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.

Step 5: Combine Wet & Dry
Add the dry ingredients to the wet in three batches, alternating with the buttermilk, beginning and ending with dry. Mix just until combined.

Gently fold in the melted German chocolate until the batter is rich and uniform.

Step 6: Bake
Pour the batter into your prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely before frosting.

🥥 Make the Coconut-Pecan Frosting:
In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, for 10–12 minutes, until the mixture thickens and turns a golden caramel color.

Remove from heat and stir in coconut, pecans, and vanilla extract. Let it cool for 15–20 minutes before spreading on the cake.

🔄 Variation: