German Chocolate Cake (part Papi's, part Sally's Baking Addiction)

Misty Buck makes this amazing German Chocolate Cake. I'm still deciding who's recipe I like best. I need an occasion to make them both.
Cake:
3/4 c. butter (1 1/2 sticks)
1 1/4 c. dark cocoa butter
1 c. brewed pero
2 c. milk (can use coconut)
1 1/2 c. brown sugar
1 1/2 c. white sugar
3 eggs, lightly beaten
1 Tbsp vanilla
2 1/4 c. flour
1 tsp baking soda
3 tsp baking powder
3/4 tsp salt
350 degrees. Placed a greased circle of parchment on the bottom of  3 8" pans (or grease them and dust with cocoa powder)
Combine the butter and cocoa and cook on the stove or in the microwave until melted. Slowly add the pero and milk, whisking to combine. Add the sugars, eggs, and vanilla and whisk until smooth. 
Sift together the flour, baking soda, baking powder, and salt. Add to the rest and mix just until combined. Divide evenly between 3 prepared pans. Bake for 45 minutes or until toothpick comes out mostly clean. 
Cool before removing from pans (you might loosen with knife). Cool completely before frosting. 

Frosting:
1 c. brown sugar
1 c. evaporated milk
3 egg yolks
1/2 c. butter
3 tsp vanilla
3 c. sweetened flaked coconut
1 1/2 c. pecans (lightly toasted in pan)
Combine all the sugar, milk, yolks, and butter. Cook on the stove whisking constantly until bubbling and thickened. Add the vanilla, coconut, and pecans. Cool completely to room temperature before frosting cake. 

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Makes a cake that has three 9" layers, with coconut-pecan frosting on top and in the middles, and chocolate buttercream around the sides of the cake. 

Preheat oven to 350°F (177°C). Grease three 9x2 inch pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Coconut Pecan Frosting:
1 12 oz can evaporated milk
1/2 c. white sugar
1 c. brown sugar
5 egg yolks (whisked)
3/4 c. butter
Add these to a saucepan and cook slowly over low heat until thickened. Stir frequently. Remove from heat. Add:
1-2 tsp vanilla
2 c. sweetened shredded coconut
1 1/2 c. chopped pecans
Now let cool to room temperature completely. This frosting will go between layers and on the top of the cake. The chocolate frosting will go around the edges of the cake. 

Papi's Chocolate Buttercream Frosting
1/2 c. soft butter 
3-4 c. powdered sugar
1 tsp vanilla
Whip together, then add:
1/4 cup or a bit more cocoa powder
heavy cream to thin as you whip it into a nice spreadable frosting

Chocolate Cake (I think this was from Sally's Baking Addiction- sorry!)
1 3/4 c. all-purpose flour
3/4 c. unsweetened natural cocoa powder
1 3/4 c. granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp espresso powder (optional)
1/2 c. canola or vegetable oil
2 large eggs at room temperature
3/4 c. full fat sour cream at room temperature
1/2 c. buttermilk at room temperature
2 tsp pure vanilla extract
1/2 c. hot water

1. 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. 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.
2. Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
3. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
4. When completely cooled, 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 or serving plate. Evenly cover the top with 1/2 of the coconut pecan filling (half is about 1 and 1/4 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.
5. Cover leftover cake tightly and store in the refrigerator for 5 days.
6. 9×13 Cake: You can bake this cake as a 9×13 sheet cake instead. Top with coconut pecan filling, no need for the chocolate buttercream! The cake will take 35-40 minutes at 350°F (177°C).