Description
A moist and rich German chocolate cake layered with an easy-to-make coconut pecan frosting that is creamy, nutty, and perfect for special occasions.
Ingredients
Scale
- 2 1/4 cups all-purpose flour (280g)
- 1/2 cup unsweetened Dutch-process cocoa powder (45g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (115g)
- 1 3/4 cups granulated sugar (350g)
- 3 large eggs
- 1 cup buttermilk (240ml) (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
- 1 tablespoon vanilla extract
- 1 cup boiling water (240ml)
- For the coconut pecan frosting:
- 4 egg yolks
- 1 cup granulated sugar (200g)
- 1/2 cup butter, melted (115g)
- 1/2 cup evaporated milk (120ml)
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut, toasted (100g)
- 1 cup chopped pecans, toasted (120g)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line with parchment paper, and grease again.
- Toast pecans and shredded coconut in a dry skillet over medium heat for 4-5 minutes until golden and fragrant. Set aside to cool.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a mixer bowl, beat softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Carefully stir in boiling water; batter will be thin.
- Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then invert onto cooling racks and peel off parchment paper. Cool completely before frosting.
- For frosting, whisk egg yolks, sugar, melted butter, and evaporated milk in a medium saucepan over medium heat.
- Cook, stirring constantly, until mixture thickens and starts to bubble, about 6-8 minutes. Remove from heat.
- Stir in vanilla extract, toasted coconut, and toasted pecans. Let cool to room temperature to thicken.
- Place one cake layer on serving plate. Spread half the frosting evenly over the top.
- Add second layer and spread remaining frosting on top and around sides. Optionally garnish with reserved toasted pecans.
- Let cake set for at least 30 minutes before slicing to allow frosting to firm up.
Notes
Use room temperature eggs and butter for best blending. Toast the coconut and pecans for enhanced flavor. Cook frosting slowly and stir constantly to avoid burning. Cake layers can be made 2 days ahead and stored wrapped in the fridge. Frosting keeps 3 days refrigerated; bring to room temperature before spreading. Let cake set for 30 minutes before slicing. Avoid freezing as frosting texture changes.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 390
- Sugar: 33
- Sodium: 210
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 48
- Fiber: 2
- Protein: 5
Keywords: German chocolate cake, coconut pecan frosting, chocolate cake, easy frosting, moist chocolate cake, birthday cake, classic dessert