German Chocolate Cake with Coconut Pecan Frosting
A classic German chocolate cake with rich chocolate flavor and a crunchy coconut-pecan frosting, perfect for special occasions.
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.
Notes
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. Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate in warm climates. Let it sit at room temperature to soften before serving.