German Chocolate Pound Cake with Coconut Pecan Topping

Ingredients

• 2 cups all-purpose flour (250g)
• 2 cups granulated sugar (400g)
• 3/4 cup unsweetened cocoa powder (60g)
• 1 1/2 teaspoons baking soda (9g)
• 1 teaspoon salt (6g)
• 1 cup warm water (240g)
• 1 teaspoon instant espresso powder (2g, optional)
• 1/2 cup buttermilk, room temperature (120g)
• 1/2 cup sour cream, room temperature (128g)
• 1 cup unsalted butter, melted and cooled (226g)
• 2 teaspoons vanilla extract (8g)
• 2 large eggs, room temperature (112g)
• 1/2 cup mini chocolate chips (90g, optional)
• 1/2 cup evaporated milk (125g)
• 2 large egg yolks (36g)
• 2/3 cup packed brown sugar (133g)
• 1/4 cup unsalted butter (56g)
• 1/2 teaspoon salt (3g)
• 1 cup sweetened shredded coconut (100g)
• 1 cup chopped pecans (110g)
• 1 teaspoon vanilla extract (4g)
• 1/2 cup chocolate chips (90g)
• 1/3 cup heavy cream (80g)