Doesn't get much better than German chocolate cake.
4 Tbsp. unsalted butter½ tsp. fine sea salt1 cup hot brewed coffee½ tsp. fine sea saltTo make the frostingScatter the pecans evenly over the baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Cool the nuts completely and chop.In a medium saucepan, combine the milk, cream of coconut, and butter and cook over medium heat, stirring, until the butter is completely melted. Remove from the heat and stir in the vanilla.
While the chocolate is melting, in the bowl of a stand mixer fitted with the paddle attachment , combine the flour, sugar, baking soda, and salt. Let the mixer run on low speed for 2 to 3 minutes to aerate the flour.In a medium bowl, whisk the eggs and oil together until thick, satiny, and light in color. Whisk in the sour cream, being careful not to overmix; leave some visible streaks of white.
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