Coconut Pecan German Chocolate Cake
Three chocolate layers filled and topped with a cooked evaporated milk, coconut, and pecan frosting.
Equipment
- Three nine inch cake pans
- heavy saucepan
- Electric mixer
- Parchment paper
Ingredients
Main Ingredients
- 4 oz sweet baking chocolate chopped
- 1 cup unsalted butter softened, for the cake
- 2 cup all purpose flour
- 2 cup granulated sugar for the cake
- 4 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract for the cake
- 12 oz evaporated milk one can
- ½ cup unsalted butter for the frosting
- 1 cup granulated sugar plus 1/2 cup more for the frosting
- 3 large egg yolks beaten
- 2 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 tsp vanilla extract for the frosting
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and prepare three nine inch pans.
- Mix. Melt the chocolate and butter, beat with the sugar, then add the eggs, flour mixture, and buttermilk.
- Bake. Bake the layers twenty five to thirty minutes and cool completely.
- Frosting. Cook the evaporated milk, butter, sugar, and yolks about twelve minutes until thick, then stir in the coconut, pecans, and vanilla.
- Assemble. Stack the layers with frosting between them and on top only.
Notes
Substitutions: Semi sweet chocolate with extra sugar replaces sweet baking chocolate.
Tips: Cook the frosting until thick and cool it before spreading.
Storage: Refrigerate for three to four days. Freeze unfrosted layers for two months.
Nutrition is calculated for one slice with frosting.