Description
Make a traditional, moist German chocolate layer cake topped with the signature sweet coconut and pecan frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
- 1/2 cup unsweetened cocoa powder
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1/2 cup butter
- 1/2 cup evaporated milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl, combine the buttermilk, oil, and 2 eggs. Add this wet mixture to the dry ingredients and mix until just combined.
- In a small saucepan, combine the hot water and cocoa powder. Stir until the cocoa is dissolved. Pour this chocolate liquid into the cake batter and mix until smooth.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick 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.
- Prepare the frosting: In a medium saucepan, melt the butter over medium heat. Stir in the evaporated milk and sugar. Cook, stirring constantly, until the mixture thickens slightly, about 5 minutes.
- Remove the pan from the heat. Whisk in the 4 egg yolks one at a time, mixing well after each addition. Return the pan to low heat and cook, stirring constantly, for 2 minutes, being careful not to scramble the eggs. Do not boil.
- Remove from heat and stir in the vanilla extract, pecans, and coconut. Let the frosting cool until it is thick enough to spread.
- Assemble the cake by spreading a layer of frosting between the two cooled cake layers and covering the top and sides of the cake with the remaining frosting.
Notes
- For a richer chocolate flavor in the cake layers, use strong brewed coffee instead of hot water.
- If you prefer a smoother frosting, strain the mixture through a fine-mesh sieve before adding the nuts and coconut.
- This cake tastes best when allowed to set at room temperature for at least one hour after frosting.
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg