Modern German Chocolate Cake

To prepare icing: In a medium saucepan, beat the egg yolks, evaporated milk, and vanilla with a whisk until well blended. Add the sugar and butter. Place pan over medium heat and bring to a gentle boil while stirring constantly. Continue to stir constantly and let mixture cook for about 12 minutes until golden brown and thickened. Remove from heat and stir in the coconut and walnuts, mixing well. Set aside to cool to room temperature/desired spreading consistency. (Please see recipe note at bottom.) To prepare the cake: Preheat oven to 350 degrees. Generously grease and flour two 8-inch round cake pans. In a large bowl, whisk together all of the dry ingredients (including granulated sugar) till well combined. Add all of the wet ingredients and stir with a wooden spoon just until mixed. Divide batter evenly among prepared pans. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Once cake has cooled completely, fill and frost with the cooled icing. Recipe Notes: It is important that the icing has enough time to cool so that it can thicken. If it's too warm when you spread it on the cake, it will just slide down the sides and pool at the bottom of the cake. Be sure to prepare the icing before beginning the cake, and give it plenty of time to cool before frosting! The texture of the icing, with the walnuts, can be a little tricky to spread on the sides of the cake. I find it is easier to start at the bottom and spread upward, covering the sides first and then using remaining icing to frost the top. Alternately, you may bake the cake in a 9x13 pan (baking temperature and time will remain the same) and simply spread the icing over the top if you don't want to fuss with frosting the sides of a layer cake.