German Chocolate Cake
Enjoy a rich and delicious German Chocolate Cake topped with a delightful coconut-pecan frosting, perfect for any gathering.
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
Don’t skip the cooling time; frosting a hot cake can lead to a gooey disaster. Consider toasting the pecans for extra flavor and using room temperature ingredients for better mixing.