Description
A rich, moist German chocolate cake layered with glossy coconut-pecan frosting. The perfect special-occasion dessert that never fails to impress.
Ingredients
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (or 4 oz German sweet chocolate, melted)
1 tsp baking powder
1½ tsp baking soda
½ tsp salt
2 cups sugar
½ cup unsalted butter, softened
½ cup vegetable oil
3 large eggs
1 cup buttermilk or sour cream
1 tsp vanilla extract
1 cup hot water or strong coffee (optional)
For the Coconut-Pecan Frosting:
½ cup unsalted butter
1 cup brown sugar
1 cup evaporated milk
3 egg yolks
1 tsp vanilla extract
1½ cups shredded coconut
1 cup chopped pecans
Instructions
1. Preheat oven to 350°F. Grease and flour 2 or 3 round cake pans.
2. Sift flour, cocoa powder, baking powder, soda, and salt into a bowl.
3. In another bowl, beat sugar, butter, oil, eggs, vanilla, and buttermilk.
4. Mix dry ingredients into wet. Stir in hot water or coffee last.
5. Divide batter into pans. Bake for 30–35 mins. Cool completely.
6. For frosting: Cook butter, brown sugar, milk, and yolks in saucepan over medium heat until thick.
7. Remove from heat. Stir in vanilla, coconut, and pecans. Let cool to thicken.
8. Layer cakes with frosting in between and on top. Frost sides optionally.
Notes
For extra depth, toast the pecans and coconut before mixing into frosting.
Store cake covered in fridge, but bring to room temperature before serving.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 46g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
Keywords: german chocolate cake, coconut pecan frosting, homemade chocolate cake