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Decadent Homemade German Chocolate Cake with Coconut Pecan Frosting

A decadent slice of german chocolate cake featuring dark layers, coconut-pecan filling, and topped with chocolate frosting and nuts.
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Make the classic German Chocolate Cake from scratch. This recipe delivers moist chocolate layers and the signature gooey coconut pecan topping for a truly indulgent dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup semi-sweet chocolate chips (for cake batter)
  • 1 cup granulated sugar (for frosting)
  • 1/2 cup evaporated milk
  • 4 large egg yolks
  • 1 cup (2 sticks) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans
  • 1 cup semi-sweet chocolate chips (for frosting)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, 2 cups sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. Stir in the hot water or coffee until the batter is smooth. Stir in the 1 cup of chocolate chips.
  4. Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  5. Prepare the coconut pecan frosting: In a medium saucepan, combine 1 cup sugar, evaporated milk, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil.
  6. Remove the saucepan from the heat. Stir in the butter, vanilla extract, coconut, pecans, and 1 cup of chocolate chips until the butter and chocolate chips are melted and the mixture is well combined. Let the frosting cool slightly, about 15 minutes, until it is spreadable.
  7. Place one cooled cake layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the top. Place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake.
  8. Allow the cake to set before slicing and serving this traditional German Chocolate Dessert.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor in the cake layers.
  • For a richer frosting texture, ensure you cook the custard mixture just until it thickens; overcooking will make it too stiff to spread.
  • You can substitute chopped walnuts for pecans if you prefer a different nut in your classic coconut pecan frosting.

Nutrition

Find it online: https://miameal.com/german-chocolate-cake-recipe-from-scratch/