from scratch German chocolate cake with coconut pecan icing

My husband makes the most fabulous German chocolate cake with coconut pecan icing. it is a prize winning recipe that has been handed down for years. It is worth the time and effort to make this cake. 

To make the cake

preheat the oven to 350 and lightly grease a 9x13 cake pan

In a large bowl add
1 1/2 squares of butter (12 Tablespoons) chilled
2 eggs
1 3/4 cup sugar

Beat these ingredients well about 3 minutes with an electric beater on high.  Batter will be lumpy at first
add
3/4 teaspoon of salt
1 Tablespoon of vanilla
3-4 tablespoons of cocoa powder
1/2 cup all purpose flour
Beat this all very well  another 2-3 minutes on high scraping down the sides of the bowl as you go.
1 more cup of flour
1/2 cup of ice water
add the flour and ice water and beat for another minute or two then add
1 teaspoon of baking soda
1 cup more of flour and
1/2 cup of ice water
beat this again for another 3-4 minutes then add
1/2 cup more of the ice water and beat for about 1 minute more
The batter should be nice and smooth by now and well chilled with the ice water

Pour the batter into the prepares 9x13 cake pan and bake in a 350 oven for 35 minutes

While the cake is baking make the icing


For the icing you will need
1 square of butter (8 tablespoons)
1 cup sugar
1 cup evaporated milk (canned milk)
3 egg yolks
Cook this  in a saucepan over medium heat bring to a boil. continue to cook and stir for 10 minutes and then add
1 1/2 cups flaked coconut
1 cup chopped pecans
 spread the icing over the cake when it comes out of the oven and let it all cool for 1 hour before serving.