German Chocolate Cake with Coconut Pecan Frosting
A rich chocolate cake layered with a sweet coconut pecan frosting, perfect for any celebration.
Equipment
- mixing bowls
- electric mixer
- 9-inch round cake pans
- saucepan
- Wire racks
- Spatula
- Measuring cups and spoons
Ingredients
Cake Ingredients
- 1 3/4 cups All-purpose flour Provides structure to the cake.
- 1 3/4 cups Granulated sugar Adds sweetness to the cake.
- 3/4 cup Unsweetened cocoa powder Gives the cake its rich chocolate flavor.
- 1 1/2 teaspoons Baking powder Helps the cake rise.
- 1 1/2 teaspoons Baking soda Also helps the cake rise.
- 1 teaspoon Salt Enhances the flavor of the cake.
- 2 large Eggs Provides moisture and structure.
- 1 cup Whole milk Adds moisture to the batter.
- 1/2 cup Vegetable oil Keeps the cake moist.
- 2 teaspoons Vanilla extract Adds flavor to the cake.
- 1 cup Boiling water Makes the batter smooth and thin.
Frosting Ingredients
- 1 cup Granulated sugar Sweetens the frosting.
- 1/2 cup Evaporated milk Adds creaminess to the frosting.
- 1/2 cup Unsalted butter Adds richness to the frosting.
- 3 large Egg yolks Thickens the frosting.
- 1 teaspoon Vanilla extract Enhances the flavor of the frosting.
- 1 1/2 cups Sweetened shredded coconut Adds texture and flavor to the frosting.
- 1 cup Chopped pecans Provides crunch and flavor.
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Gradually stir in the boiling water until the batter is smooth.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a medium saucepan, combine the sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly until thickened (about 10 minutes).
- Remove from heat and stir in the vanilla extract, coconut, and pecans. Allow to cool to room temperature.
- Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Slice and serve your German Chocolate Cake with Coconut Pecan Frosting.
Notes
This cake is perfect for celebrations and can be made ahead of time. Store leftovers in an airtight container.