In a large mixing bowl, add the dry ingredients of flour, cocoa powder, espresso powder, baking soda and powder, salt, and brown and white sugars.
Whisk all these ingredients together until combined.
Then pour in the buttermilk, vanilla extract and eggs. Whisk or blend with a hand mixer until completely smooth and a thick batter forms.
Add in the boiling water along with the chocolate chips and chocolate pudding mix, whisking to allow the chocolate chips to melt into the batter with the hot water.
Once the batter is smooth, fold in the sweetened shredded coconut and chopped pecans until evenly distributed.
Pour this cake batter into a prepared bundt pan that has been sprayed with baking spray.
Bake in the oven for 45-50 minutes or until a toothpick inserted comes out clean.
While the cake is baking, prepare the German chocolate frosting.
In a saucepan or pot, melt the butter over medium low heat. Once melted add in the egg yolks, brown sugar and white sugar. Be sure to add the eggs as soon as the butter melts, so they don’t start cooking in the mixture.
Also stir the eggs and sugars into the melted butter immediately until the mixture is combined.
Then pour in the evaporated milk and vanilla extract. Turn up the heat to medium and whisk together until smooth, bringing to a boil.
Be sure to whisk the mixture every few minutes.
Once the german chocolate frosting has boiled, remove from the heat and let cool completely.
Once the cake is done, allow to cool for 20 minutes. By then, both the frosting and the cake should be at the right temperature to assemble.
Pour the frosting and spread on the top of the bundt, letting it slightly fall down and coat the sides of the bundt.
Finish this decadent chocolate cake with chopped pecans and toasted shredded coconut.