German Chocolate Cake with Coconut Pecan Frosting

 

why make this recipe

German Chocolate Cake with Coconut Pecan Frosting is a classic dessert that stands out for its rich flavors and inviting textures. This cake combines the deep sweetness of German chocolate with a delightful topping of creamy coconut and crunchy pecans. It’s perfect for celebrations, special occasions, or just a treat for yourself. The unique combination of flavors makes it a favorite among cake lovers.

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 :

1. Preheat the oven to 350°F (175°C). Grease the bottom of two 9-inch round pans or one 9×13-inch baking dish.
2. Melt the German chocolate with water in the microwave for 1.5–2 minutes, stirring every minute until smooth.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. 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.
5. Add the flour mixture and buttermilk alternately, mixing well after each addition.
6. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
7. Pour the batter into the prepared pans. Bake for 30 minutes, or until a toothpick comes out clean.
8. Cool the cakes in the pans for 15 minutes. Then remove them and let the cakes cool completely.
9. In a saucepan, whisk together the egg yolks, evaporated milk, and vanilla. Add sugar and butter.
10. 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.
11. Spread the frosting between the layers, on top, and around the cake.

how to serve German Chocolate Cake with Coconut Pecan Frosting

Serve slices of German Chocolate Cake with a generous helping of the coconut pecan frosting. It pairs well with a cup of coffee or a glass of milk. For extra flair, you can garnish each slice with additional pecans or a sprinkle of toasted coconut.

tips to make German Chocolate Cake with Coconut Pecan Frosting

1. Make sure the butter is at room temperature for easier mixing and a fluffier cake.
2. Don’t skip the step of folding in the egg whites; this helps make the cake light and airy.
3. Allow the cake to cool completely before frosting to prevent the frosting from melting.

variation (if any)

For a different twist, consider adding chocolate chips to the batter or experimenting with different nuts like walnuts instead of pecans. You can also substitute the coconut with almond flakes for a different flavor profile.

FAQs

Can I use regular chocolate instead of German sweet chocolate?
Yes, you can, but it will change the sweetness and flavor. German sweet chocolate has a specific sweetness that contributes to the cake’s character.

How can I make the cake gluten-free?
You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure all other ingredients used are gluten-free.

Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it properly, then frost it on the day you plan to serve it.

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

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease the bottom of two 9-inch round pans or one 9x13-inch baking dish.
2. Melt the German chocolate with water in the microwave for 1.5–2 minutes, stirring every minute until smooth.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. 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.
5. Add the flour mixture and buttermilk alternately, mixing well after each addition.
6. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
7. Pour the batter into the prepared pans. Bake for 30 minutes, or until a toothpick comes out clean.
8. Cool the cakes in the pans for 15 minutes. Then remove them and let the cakes cool completely.

Making the Frosting

1. In a saucepan, whisk together the egg yolks, evaporated milk, and vanilla. Add sugar and butter.
2. 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

1. Spread the frosting between the layers, on top, and around the cake.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 56gProtein: 6gFat: 24gSaturated Fat: 14gSodium: 250mgFiber: 2gSugar: 38g

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.