A Slice of Heaven Awaits
Ever tasted something so divine it feels like a little piece of paradise on your plate? German Chocolate Cake brings all the indulgence you crave with its rich chocolate flavor and delightful coconut-pecan frosting. This recipe will have you reaching for seconds (or thirds!) in no time.
What makes this cake special? It’s easy to whip up, oh-so-chocolatey, and systemically designed to create smiles all around the table. Seriously, grab your apron, and let’s dive into this treat!
Why Make This Recipe
Why should you give in to the temptation of baking this cake? Here are a few sweet reasons:
- Easy Cleanup: This is a one-bowl wonder (well, almost)—less mess means more time to savor each delicious bite!
- Family-Friendly: Who doesn’t love a classic chocolate cake? It’s a hit for both kids and adults, making it perfect for any gathering.
- Impressive Yet Simple: You’ll look like a baking pro without needing to sell your soul or go to culinary school.
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup coconut milk
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
- 1 cup chopped pecans
Directions
Ready to create your cake masterpiece? Follow these steps:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together the butter, eggs, and vanilla. Gradually add dry ingredients, alternating with the coconut milk. Mix until smooth.
- Stir in boiling water until well combined; the batter will be thin.
- Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
- For frosting, in a saucepan, combine coconut, pecans, sugar, and egg yolks. Cook and stir until thickened.
- Remove from heat and stir in butter and vanilla. Allow cooling before spreading on the cake layers.
How to Make German Chocolate Cake (Overview)
Making this cake is almost as delightful as eating it! Start by gathering your ingredients and preheating that oven. Mix your dry ingredients together, then cream the wet ones separately. Don’t worry, a little thin batter is totally normal here—just means it’s going to be super moist. Bake, cool, and frost, and voilà! You’ve just conjured up a gorgeous German Chocolate Cake.
Pro Tip: Don’t skip the cooling time; frosting a hot cake can lead to a gooey disaster!
How to Serve German Chocolate Cake
Serve this indulgent treat with flair! Picture this: a tall slice of chocolatey goodness, topped with cream-frosted coconut and pecan layers. Pair it with a scoop of vanilla ice cream or a drizzle of chocolate sauce for extra decadence. The rich, dark brown hue alongside the creamy white frosting creates a visual feast that’s equally delicious!
How to Store German Chocolate Cake
Want to keep the sweetness for later? This cake holds up pretty well. Store it in the fridge for about 4–5 days in an airtight container. If you need to save it for an even later date, it freezes like a champ! Just wrap slices in plastic wrap, then seal them in a freezer bag. Thaw at room temperature and enjoy.
Tips to Make German Chocolate Cake
Here are some nifty tricks to elevate your baking game:
- Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for better mixing.
- Add a Little Coffee: Substitute some water with coffee to deepen the chocolate flavor—trust me on this one!
- Toast the Pecans: A quick toast brings out the flavor of the nuts, giving your frosting a nice crunch.
Variation
Want to switch things up? Try making this cake vegan by substituting eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use coconut oil in place of butter. You could also experiment with adding a bit of espresso powder to the batter for an extra flavor kick!
FAQs
- Can I make this cake ahead of time? Absolutely! Bake it 1–2 days in advance, and store it in the fridge until you’re ready to frost.
- What can I use instead of coconut milk? You can substitute with almond milk or oat milk, but it’ll change the flavor profile a bit.
- How do I freeze leftover cake? Wrap individual slices tightly in plastic wrap, then fit them into a freezer-safe bag. They’ll be good for about 3 months!
📌 Pin this recipe for your next cozy dinner night!
German Chocolate Cake
Ingredients
Cake Ingredients
- 1 cup coconut milk
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
Frosting Ingredients
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup granulated sugar
- 2 large egg yolks
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together the butter, eggs, and vanilla. Gradually add dry ingredients, alternating with the coconut milk. Mix until smooth.
- Stir in boiling water until well combined; the batter will be thin.
- Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
Frosting
- In a saucepan, combine coconut, pecans, sugar, and egg yolks. Cook and stir until thickened.
- Remove from heat and stir in butter and vanilla. Allow cooling before spreading on the cake layers.
Notes
Printable Recipe Card
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