German Chocolate Cake with Coconut Pecan Frosting
why make this recipe
German Chocolate Cake with Coconut Pecan Frosting is a classic dessert that has been loved for generations. Its rich chocolate flavor combined with the sweet and crunchy coconut-pecan frosting makes it a showstopper for any occasion. This cake is perfect for birthdays, holidays, or just a special treat for yourself. Making this cake from scratch allows you to control the ingredients and customize it to your taste.
how to make German Chocolate Cake with Coconut Pecan Frosting
Ingredients:
- 1 package German sweet chocolate
- 1/2 cup water
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butter
- 2 cups sugar
- 4 eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
- 4 egg yolks
- 1 can (12 oz) evaporated milk
- 1 1/2 tsp vanilla
- 1 1/2 cups sugar
- 3/4 cup butter
- 1 pkg (7 oz) coconut
- 1 1/2 cups chopped pecans
Directions:
- Preheat your oven to 350°F (175°C). Grease the bottom of two 9-inch round pans or one 9×13-inch baking dish.
- Melt the German sweet chocolate with the water in the microwave for 1.5–2 minutes, stirring every minute until it is smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar until it is light and fluffy. Add the egg yolks one at a time, then stir in the melted chocolate and vanilla.
- Alternate adding the flour mixture and buttermilk to the large bowl, mixing well after each addition.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Pour the batter into the prepared pans. Bake for 30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 15 minutes before removing them. Allow them to cool completely.
- For the frosting, whisk together the egg yolks, evaporated milk, and vanilla in a saucepan. Add the sugar and butter, then cook over medium heat, stirring constantly, until it thickens and becomes golden brown.
- Remove the mixture from the heat and stir in the coconut and pecans. Let it cool to a spreading consistency.
- Spread the frosting between the layers, on top, and around the cake.
how to serve German Chocolate Cake with Coconut Pecan Frosting
Serve the German Chocolate Cake with Coconut Pecan Frosting at room temperature. Cut the cake into slices and enjoy it with a glass of milk or a cup of coffee. This cake is also great for dessert parties where it can be showcased beautifully.
how to store German Chocolate Cake with Coconut Pecan Frosting
Store any leftover cake in an airtight container at room temperature for up to three days. If you live in a warm climate, it’s best to refrigerate the cake. When you’re ready to eat, let it sit at room temperature for a little while to soften.
tips to make German Chocolate Cake with Coconut Pecan Frosting
- Make sure to let the chocolate cool slightly before adding it to the batter to avoid cooking the egg yolks.
- Ensure that the egg whites are whipped to stiff peaks for a light and fluffy texture.
- If you prefer a sweeter taste, you can increase the sugar in the frosting.
variation
For a different twist, try adding chocolate chips to the batter or using chopped walnuts instead of pecans. You can also make individual cupcakes instead, following the same instructions for baking time.
FAQs
Q: Can I use regular chocolate instead of German sweet chocolate?
A: Yes, but you may need to adjust the amount of sugar in your recipe, as regular chocolate is sweeter than German sweet chocolate.
Q: How can I make this cake ahead of time?
A: You can bake and cool the cakes, then wrap them tightly in plastic wrap and store them in the refrigerator for up to a week or freeze them for longer storage.
Q: Can I substitute the buttermilk?
A: Yes, you can substitute buttermilk with a mixture of milk and vinegar or lemon juice. Use 1 cup of milk and add 1 tablespoon of vinegar or lemon juice, then let it sit for 5 minutes before using.
German Chocolate Cake with Coconut Pecan Frosting
Ingredients
For the cake
- 1 package German sweet chocolate
- 1/2 cup water
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butter softened
- 2 cups sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
For the frosting
- 4 large egg yolks
- 1 can evaporated milk (12 oz)
- 1 1/2 tsp vanilla
- 1 1/2 cups sugar
- 3/4 cup butter
- 1 pkg coconut (7 oz)
- 1 1/2 cups chopped pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease the bottom of two 9-inch round pans or one 9×13-inch baking dish.
- Melt the German sweet chocolate with the water in the microwave for 1.5–2 minutes, stirring every minute until it is smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar until it is light and fluffy. Add the egg yolks one at a time, then stir in the melted chocolate and vanilla.
- Alternate adding the flour mixture and buttermilk to the large bowl, mixing well after each addition.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Pour the batter into the prepared pans. Bake for 30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 15 minutes before removing them. Allow them to cool completely.
Frosting
- For the frosting, whisk together the egg yolks, evaporated milk, and vanilla in a saucepan. Add the sugar and butter, then cook over medium heat, stirring constantly, until it thickens and becomes golden brown.
- Remove the mixture from the heat and stir in the coconut and pecans. Let it cool to a spreading consistency.
- Spread the frosting between the layers, on top, and around the cake.
