Inside Out German Chocolate Cake
FOR CAKE LAYERS
1 1/2 cups sugar
1 1/2 cups flour
1/2 cup plus 1 tablespoon unsweetened Dutch Proces
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup whole milk
6 tablespoons unsalted butter, melted
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup boiling hot water
7 ounces sweetened coconut flakes
4 ounces pecans (1 cup), coarsely chopped
14 ounces can sweetened condensed milk
1 tablespoon vanilla
2 1/2 sticks unsalted butter
10 ounces fine-quality semisweet chocolate, finely chopped
3 tablespoons light corn syrup
Make cake layers (3-9" round baking pans)
Preheat oven to 350 degrees and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper.
Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching positions of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean. 20-25 minutes total.
Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.
Reduce oven temperature to 325 degrees. Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in low third, stirring occasionally, until golden, 12-18 minutes. Remove pans from oven.
Increase oven temperature to 425 degrees.
Pour condensed milk into a 9" deep-dish pic plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown. About 45 minutes or more. Remove pie plate from water bath.
Stir in coconut, pecans and vanilla and keep warm, covered with foil.
MAKE GLAZE WHILE MILK IS BAKING:
Melt butter in a 3 quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.
Put 1 cake layer on a rack set over a baking pan (to catch excess blaze). Drop half of the coconut filing by spoonfuls evenly over layer and gently spread with a spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.
Chill cake until firm, about 1 hour. Transfer cake to a plate.