German Chocolate Cake

Preheat the oven to 350°.

Whisk together the flour, baking soda and salt in a large bowl and set aside.

Cream the butter and sugar together in a standing mixer with the paddle attachment on high speed until light and fluffy, about 6 to 8 minutes.

Add 1 egg at a time on low speed until mixed in and then mix in the vanilla.

Alternatively add in the flour mixture and buttermilk on low speed beginning with the dry ingredients and ending with the dry ingredients.

Fold in the melted chocolate.

Pour the batter in 2 Reynolds Kitchens^® Cake Pans lined with parchment paper and bake in the oven at 350° for 35 to 40 minutes or until the center is firm.

Cool the cakes to room temperature before removing the pan and the parchment paper.

Whisk together the evaporated milk, sugar, butter and egg yolks over medium heat until it reaches 160°, about 12 to 14 minutes.

Stir in the coconut and chill to room temperature before icing the chocolate cake.