For the Cake:

1. Preheat oven to 325°F (165°C). Grease and flour a bundt pan or loaf pan.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
4. Mix in the melted German chocolate and vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients, alternating with the sour cream, and mix until combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 70-75 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

1. In a saucepan, combine evaporated milk, brown sugar, egg yolks, and butter over medium heat. Stir constantly for about 10 minutes until thickened.
2. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
3. Let the frosting cool slightly before spreading it over the cooled cake.