German Chocolate Cake with Coconut Pecan Frosting
This classic German Chocolate Cake features rich chocolate flavors topped with a creamy coconut and pecan frosting, perfect for any special occasion.
Ingredients
For the Cake
- 1 package German sweet chocolate Melted with water
- 1/2 cup water For melting the chocolate
- 2 cups all-purpose flour For the cake batter
- 1 tsp baking soda Leavening agent
- 1/4 tsp salt
- 1 cup butter Softened to room temperature
- 2 cups sugar For sweetness
- 4 pieces eggs, separated Yolks for batter, whites for folding in
- 1 tsp vanilla extract Adds flavor
- 1 cup buttermilk For moisture
For the Coconut Pecan Frosting
- 1 can evaporated milk
- 1 1/2 tsp vanilla Adds flavor
- 1 1/2 cups sugar
- 3/4 cup butter Softened for mixing
- 1 pkg coconut (7 oz) Shredded
- 1 1/2 cups chopped pecans For crunch
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease the bottom of two 9-inch round pans or one 9x13-inch baking dish.
- Melt the German chocolate with water in the microwave for 1.5–2 minutes, stirring every minute until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg yolks one at a time, then stir in the melted chocolate and vanilla.
- Add the flour mixture and buttermilk alternately, mixing well after each addition.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
- Pour the batter into the prepared pans. Bake for 30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 15 minutes. Then remove them and let the cakes cool completely.
Making the Frosting
- In a saucepan, whisk together the egg yolks, evaporated milk, and vanilla. Add sugar and butter.
- Cook over medium heat, stirring constantly until thickened and golden brown. Remove from heat and stir in coconut and pecans. Let cool to spreading consistency.
Assembly
- Spread the frosting between the layers, on top, and around the cake.
Notes
Make sure the butter is at room temperature for easier mixing and a fluffier cake. Don’t skip the step of folding in the egg whites; this helps make the cake light and airy. Allow the cake to cool completely before frosting to prevent the frosting from melting.