German Chocolate Cake with Coconut Pecan Frosting
A delightful dessert combining rich chocolate flavor with a sweet coconut-pecan topping, perfect for celebrations or a sweet treat.
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.
Notes
Ensure all your ingredients are at room temperature before starting to make the cake. Don't open the oven while the cake is baking to prevent it from collapsing. For an extra rich chocolate flavor, add chocolate chips to the batter. Cool the cakes completely before frosting to prevent the frosting from melting.