German Chocolate Layer Cake With Coconut Pecan Frosting

Contrary to its name, German Chocolate Cake is not actually from Germany. It is named after Sam German, an American chocolate maker who developed a type of dark baking chocolate.

This is non vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 24.

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Medium

German Chocolate Layer Cake With Coconut Pecan Frosting

Cooking Method: Baking, Mixing Cuisine: American, German Courses: Dessert Recipe Keys: Non Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 30 min Rest Time 60 min Total Time 2 hrs

Servings: 12 Calories: 5400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Cake flour
• ³⁄₄ cup Unsweetened cocoa powder
• 2 teaspoon Baking powder
• 1 teaspoon Baking soda
• ¹⁄₂ teaspoon Salt
• 1 cup Unsalted butter, softened
• 2 cup Granulated sugar
• 1 cup Brown sugar
• 3 unit Large eggs
• 2 teaspoon Vanilla extract
• 1 cup Buttermilk
• ¹⁄₂ cup Boiling water
• 2 cup Sweetened shredded coconut
• 1 cup Chopped pecans
• 1 cup Evaporated milk
• ¹⁄₂ cup Unsalted butter
• ¹⁄₂ cup Granulated sugar
• 2 unit Egg yolks
• 1 teaspoon Vanilla extract
• 1 cup Chopped pecans
• 1 cup Sweetened shredded coconut
• 1 cup Whipping cream
• ¹⁄₄ cup Powdered sugar
• ¹⁄₂ teaspoon Vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a mixing bowl, combine the cake flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Stir in the boiling water.
5. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. For the coconut pecan frosting, combine the evaporated milk, unsalted butter, granulated sugar, egg yolks, and vanilla extract in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 12-15 minutes.
7. Remove from heat and stir in the chopped pecans and sweetened shredded coconut. Let the frosting cool to room temperature.
8. In a separate bowl, whip the whipping cream until stiff peaks form. Fold in the powdered sugar and vanilla extract.
9. To assemble the cake, place one layer on a serving plate and spread a layer of the coconut pecan frosting over the top. Repeat with the remaining layers, finishing with a layer of frosting on top.
10. Decorate the cake with additional shredded coconut and pecan halves, if desired. Chill in the refrigerator for at least 1 hour before serving.
11. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 55g19%

Sugars 40g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.