Indulge in the rich, decadent layers of a classic German chocolate cake, crowned with a luscious coconut pecan frosting. This dessert is the perfect blend of chocolatey goodness and nutty sweetness, making it an irresistible treat for any occasion.
The Big Picture
This German chocolate cake recipe is a delightful twist on a traditional favorite, featuring moist, rich chocolate layers paired with an irresistible coconut pecan frosting. The cake gets its name from an American named Samuel German who developed a dark-baking chocolate in the mid-nineteenth century.
What sets this dessert apart is the unique frosting made with toasted pecans and shredded coconut, providing both texture and flavor. The combination of the deep chocolate flavor and the sweet, nutty frosting creates a perfect harmony that will leave everyone craving more. It's a great choice for celebrations, birthdays, or simply as a sweet treat to brighten your day.
What to Pull Out of Your Cabinets
To prepare this cake, you will need a few essential tools.
- Two 9
- inch round cake pans
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Cooking thermometer to check cake doneness
- Cooling rack for the cakes
- Saucepan for the frosting. Make sure that all equipment is clean and ready for use to ensure the best results.
Hard-Won Wisdom
When making this cake, be sure to measure ingredients accurately for consistent results. For the best flavor, use high-quality cocoa powder and chocolate. It's important to let the layers cool completely before frosting to prevent the frosting from melting. Always check the internal temperature of the cake; it should reach 350°F when done.
For food safety, always wash your hands after handling raw eggs and avoid cross-contamination with other foods. Store any leftover cake in an airtight container in the refrigerator for up to five days. If you’re baking in high humidity, consider reducing the amount of liquid in your frosting to maintain its texture.
Recipe Card
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup evaporated milk
- 3 egg yolks
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until combined.
- Gradually stir in the boiling water until the batter is smooth.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack.
- For the frosting, in a saucepan, combine butter, brown sugar, evaporated milk, and egg yolks. Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in coconut and pecans. Allow to cool slightly before frosting the cake.
- Once the cake layers are completely cooled, spread the coconut pecan frosting between the layers and on top of the cake.
Storage Instructions
Store leftover cake in an airtight container in the refrigerator for up to five days.
Variations Galore
For a twist on the classic German chocolate cake recipe, consider experimenting with different flavors. You can add espresso powder to the cake batter for a mocha flavor or incorporate orange zest for a citrusy touch. If you prefer a different nut, walnuts can be used in place of pecans for a similar crunch. You can also substitute the coconut with crushed pineapple for a tropical flair. For a more indulgent dessert, layer the cake with chocolate ganache between the cake layers.
On the Side
Serve slices of this German chocolate cake on their own or with a scoop of vanilla ice cream for an extra treat. Garnish with additional toasted coconut or chopped pecans for a beautiful presentation. This cake pairs wonderfully with a cup of coffee or a glass of milk, making it a delightful option for dessert after any meal.
Problem Solver
| Problem | Solution |
|---|---|
| The cake layers are dry. | Ensure that you do not overbake the cake. Use a toothpick to check for doneness; it should come out with a few moist crumbs. |
| The frosting is too runny. | Make sure to cook the frosting mixture long enough to thicken, and allow it to cool before spreading it on the cake. |
| The cake is sinking in the middle. | This can happen if the batter is overmixed or if there is too much leavening agent. Make sure to mix until just combined. |
All Your Questions in One Place
Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and freeze them. Just make sure to wrap them well.
What can I use instead of eggs?
You can use flaxseed meal mixed with water or a commercial egg replacer.
Can I use unsweetened cocoa powder?
Yes, but the cake will be less sweet. You may want to adjust the sugar.
Is there a gluten-free option for this cake?
You can substitute all-purpose flour with a gluten-free flour blend.
How do I store the frosting?
Store any leftover frosting in the refrigerator in an airtight container for up to one week.
