German Chocolate Cake With Coconut-Pecan Cajeta Frosting

(3) Prep Time 1h 35m Total Time 3h 25m

Ingredients in this Recipe

1 1/2 cups buttermilk
1 1/2 cups firmly packed light muscovado sugar
1 1/2 cups granulated sugar
1 1/2 cups strong brewed black coffee, at room temperature
1 1/4 cups coarsely chopped pecans, toasted
1 3/4 cups unsweetened coconut milk
1 3/4 cups whole milk
1 cup goat's milk or additional whole milk
1 cup heavy cream
1 cup plus 2 tablespoons unsweetened Dutch process cocoa powder
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
2 1/4 cups all purpose flour
2 tablespoons light corn syrup
2 teaspoons coconut rum (optional)
2 teaspoons pure vanilla extract
3 large eggs
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
8 ounces bittersweet chocolate, finely chopped
Coconut Whipped Cream, for serving
Seeds scraped from 1/2 vanilla bean