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German Chocolate Cake with Coconut-Pecan Frosting Recipe

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4.1 from 15 reviews

This classic German Chocolate Cake features moist layers of chocolate cake made with Baker’s German sweet chocolate, combined with a rich and gooey coconut-pecan frosting. The cake layers are tender and infused with chocolate and vanilla, while the distinctive frosting adds a sweet, nutty texture that perfectly complements the cake. Ideal for celebrations or any special occasion, this recipe delivers an indulgent homemade dessert with a traditional Southern flair.

Ingredients

Cake

  • 1 package (4 oz) Baker’s German sweet chocolate
  • ½ cup water
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 4 large egg whites

German Chocolate Coconut-Pecan Frosting

  • 1 can (12 oz) evaporated milk
  • 1½ cups granulated sugar
  • ¾ cup unsalted butter
  • 4 large egg yolks
  • 1½ teaspoons vanilla extract
  • 1 package (12 oz) sweetened shredded coconut
  • 2½ cups chopped pecans

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line the bottom of three 9-inch round cake pans with parchment paper and spray them with baking spray to prevent sticking.
  2. Melt Chocolate: In a small saucepan, combine the water and Baker’s German sweet chocolate. Heat over medium heat, stirring constantly, until the chocolate is melted. Remove from heat and set aside.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Cream Butter and Sugar: In the bowl of an electric mixer, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
  5. Add Egg Yolks: Add the egg yolks one at a time to the butter mixture, mixing well after each addition to ensure they are fully incorporated.
  6. Combine Chocolate and Vanilla: Stir the melted chocolate mixture and vanilla extract into the butter and egg yolk mixture until fully combined.
  7. Alternate Adding Flour and Buttermilk: Gradually add the dry flour mixture and buttermilk alternately to the batter, beginning and ending with the flour. Mix after each addition until the batter is smooth but do not overmix.
  8. Whip Egg Whites: In another clean bowl, use an electric mixer to whisk the egg whites until stiff peaks form, indicating they are fully aerated.
  9. Fold in Egg Whites: Gently fold the beaten egg whites into the cake batter, being careful to maintain as much airiness as possible for a light texture.
  10. Divide Batter and Bake: Evenly divide the batter among the prepared cake pans. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
  11. Cool Cakes: Let the cakes cool in the pans for 15 minutes. Then remove the cakes from the pans and transfer to wire racks to cool completely.
  12. Prepare Frosting Base: In a large saucepan, combine the evaporated milk, granulated sugar, butter, egg yolks, and vanilla extract. Place over medium heat.
  13. Cook Frosting: Stir constantly as the mixture comes to a boil. Once boiling, reduce heat to low and continue stirring constantly to prevent burning. Cook until the mixture thickens to a spreadable consistency, about 12 minutes.
  14. Add Coconut and Pecans: Remove the frosting from heat and stir in the sweetened shredded coconut and chopped pecans. Adjust amount if desired for texture.
  15. Assemble Cake: Once cakes are completely cool, layer them with the German Chocolate Coconut-Pecan frosting, spreading it evenly between each cake layer and on top to finish.

Notes

  • Use room temperature ingredients for best mixing results and smooth batter.
  • Carefully fold in egg whites to keep the cake light and fluffy.
  • To test cake doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • For extra flavor, toast the pecans lightly before adding them to the frosting.
  • If desired, this cake can be made a day ahead; refrigerate and bring to room temperature before serving.

Find it online: https://marthatasty.com/german-chocolate-cake-with-coconut-pecan-frosting-recipe/