German Chocolate Cake with Coconut Custard Filling | Paula Deen

Ingredients

• 1 cup plus 6 tablespoons and 1/4 cup, divided and softened Butter
• 2 cups plus 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup Sour cream
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup whole buttermilk
• 1 (4 oz) bar melted and cooled, plus 2 more bars, chopped sweet baking chocolate
• 1 1/2 cups plus 1 cup, boiling heavy whipping cream
• 5 egg yolks
• 2 cups sweetened flaked coconut
• 1 1/2 cups toasted and chopped pecans
• 1 1/2 tablespoons light corn syrup
• for garnish pecan halves
• for garnish chocolate curls