why make this recipe
German Chocolate Cake with Coconut Pecan Frosting is a delightful dessert that brings together rich chocolate flavor and a deliciously sweet coconut-pecan topping. This cake is perfect for celebrations or just a sweet treat on a regular day. Its moist layers combined with the crunchy frosting create a wonderful texture and taste that everyone will love. Making this cake may take some time, but the resulting deliciousness is worth every moment in the kitchen.
how to make German Chocolate Cake with Coconut Pecan Frosting
Ingredients :
- 4 oz semisweet chocolate, chopped
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1/4 cup unsweetened cocoa powder, sifted
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup brown sugar
Directions :
- Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- Melt the semisweet chocolate in a microwave or double boiler and let it cool.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the melted chocolate and vanilla.
- In another bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until just combined.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- For the frosting, combine evaporated milk, brown sugar, butter, and egg yolks in a saucepan. Cook over medium heat, stirring continuously, until thickened. Stir in coconut and pecans.
- Allow the cakes to cool, then layer with frosting between the cakes and cover the top and sides with the remaining frosting.
how to serve German Chocolate Cake with Coconut Pecan Frosting
Serve the German Chocolate Cake at room temperature. You can slice it and place it on a dessert plate. It goes well with a scoop of vanilla ice cream or a dollop of whipped cream. This cake is perfect for birthdays, holidays, or any gathering with friends and family.
how to store German Chocolate Cake with Coconut Pecan Frosting
Store the German Chocolate Cake in an airtight container to keep it fresh. It can be kept at room temperature for about three days. If you want it to last longer, place it in the fridge, where it can stay fresh for about a week. Make sure to cover it properly to prevent it from drying out.
tips to make German Chocolate Cake with Coconut Pecan Frosting
- Ensure all your ingredients are at room temperature before starting to make the cake. This helps achieve a better texture.
- Don’t open the oven while the cake is baking to prevent it from collapsing.
- If you want an extra rich chocolate flavor, you can add chocolate chips to the batter.
- Make sure to cool the cakes completely before frosting to prevent the frosting from melting.
variation
You can switch things up by adding different nuts, like walnuts or almonds, instead of pecans. You could also use dark chocolate instead of semisweet for a richer taste.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cakes a day in advance and store them in the fridge. Just add the frosting on the day you plan to serve it.
Q: What can I use instead of buttermilk?
A: If you don’t have buttermilk, you can use regular milk mixed with a tablespoon of vinegar or lemon juice as a substitute. Let it sit for about 5 minutes before using.
Q: How can I make the frosting thicker?
A: If your frosting is too thin, cook it a bit longer to allow it to thicken. Stir it continuously to avoid burning. You can also add more coconut or pecans for texture.
German Chocolate Cake with Coconut Pecan Frosting
Ingredients
For the cake
- 4 oz semisweet chocolate, chopped Melted and cooled
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1/4 cup unsweetened cocoa powder, sifted
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
For the frosting
- 1 cup evaporated milk
- 1 cup brown sugar
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- Melt the semisweet chocolate in a microwave or double boiler and let it cool.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the melted chocolate and vanilla.
- In another bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until just combined.
Baking
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Making the Frosting
- For the frosting, combine evaporated milk, brown sugar, butter, and egg yolks in a saucepan.
- Cook over medium heat, stirring continuously, until thickened.
- Stir in coconut and pecans.
Assembly
- Allow the cakes to cool, then layer with frosting between the cakes and cover the top and sides with the remaining frosting.
