German Chocolate Cake with Coconut-Pecan Frosting

German Chocolate Cake with Coconut-Pecan Frosting

Ingredients:

For the Chocolate Cake Layers:

• 2 cups (250g) all-purpose flour

• ¾ cup (75g) unsweetened cocoa powder (natural, not Dutch-process)

• 1½ teaspoons baking soda

• ½ teaspoon salt

• 2 cups (400g) granulated sugar

• 1 cup (2 sticks / 226g) unsalted butter, softened

• 4 large eggs, separated

• 1 teaspoon vanilla extract

• 1 cup (240ml) buttermilk*

• ½ cup (120ml) strong, hot coffee (or boiling water)

For the Coconut-Pecan Frosting:

• 1 cup (200g) evaporated milk

• 1 cup (200g) granulated sugar

• 3 large egg yolks, lightly beaten

• ½ cup (1 stick / 113g) unsalted butter

• 1 teaspoon vanilla extract

• 1 ½ cups (150g) sweetened flaked coconut

• 1 cup (120g) chopped pecans

*No Buttermilk? Make a quick substitute: Add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup. Fill the rest with whole milk. Let it sit for 5-10 minutes until it curdles.

Instructions:

Part 1: Make the Chocolate Cake Layers

1. Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

3. Cream Butter & Sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.

4. Add Egg Yolks & Vanilla: Add the egg yolks one at a time, beating well after each addition. Then mix in the vanilla extract. (Reserve the egg whites).

5. Combine Wet & Dry: Add the dry flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.

6. Whip Egg Whites & Fold In: In a clean, dry bowl, beat the 4 egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter until no white streaks remain. This step gives the cake its characteristic light texture.

7. Add Coffee/Water: Finally, stir in the hot coffee or boiling water. The batter will be very thin—this is normal.

8. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

9. Cool: Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.

Part 2: Make the Coconut-Pecan Frosting

1. Cook the Base: In a medium saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens and turns a light caramel color (about 10-12 minutes). It should be thick enough to coat the back of a spoon.

2. Finish: Remove from heat and stir in the vanilla extract, coconut, and pecans.

3. Cool: Let the frosting cool completely, stirring occasionally, until it is spreadable. It will thicken significantly as it cools.

Part 3: Assemble the Cake

1. Level the Cakes (Optional): If your cake layers have domed tops, use a serrated knife to slice them off to create a flat surface.

2. Frost: Place one cake layer on a serving plate. Spread a thick, even layer of the coconut-pecan frosting over the top, going all the way to the edges.

3. Stack: Place the second cake layer on top. Frost only the top of the cake with the remaining frosting, leaving the sides exposed. This is the traditional way to assemble a German Chocolate Cake!

Why This Recipe Works (The Secrets!)

• Whipped Egg Whites: This is the key to a light, tender crumb that doesn’t feel heavy against the rich frosting.

• Hot Coffee: The coffee doesn’t make the cake taste like coffee; it deepens and enhances the chocolate flavor.

• Cooking the Frosting: Cooking the egg yolks with the milk and sugar creates a rich, custard-like base for the frosting that is unmistakably “German Chocolate.”

• Leaving the Sides Bare: This showcases the beautiful cake layers and prevents the dessert from being overly sweet.

Let the cake set for at least an hour before slicing for the cleanest cuts. Enjoy this classic, beloved dessert