• Pre-heat oven to 350º F. Grease three 8-inch or two 9-inch round cake pans with cooking spray and lightly dust with flour. (One 9x13 will also work)
• In mixing bowl, add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.
• To flour mixture, add milk, vegetable oil, eggs, and vanilla and mix together on medium speed until well blended. Reduce the speed to low and add boiling water a little at a time to the cake batter. Once all water is mixed in, beat on high for about 1 minute.
• Evenly distribute cake batter between the prepared cake pans.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from the oven and allow to cool for about 10 minutes. Remove from pan and cool completely before frosting.

German Chocolate Frosting:

• In a large saucepan combine evaporated milk and cornstarch, then mix; mix in sugar, egg yolks, margarine and vanilla. Cook over low-medium heat until it reaches a slow boil. Stir constantly for 12 minutes until thick from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken as it cools.
• Let cool 1 hour then spread on cooled cake. To make this cake easy to slice, layer cake with frosting and set in the refrigerator for 30 minutes or more, then slice and serve.