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German Chocolate Cake

Indulge in a rich, moist German Chocolate Cake layered with a luscious coconut-pecan frosting, perfect for any celebration or a sweet treat after a long week.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: Baking, German
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Coconut-Pecan Frosting
  • 1 cup chopped pecans
  • 1 cup sweetened shredded coconut
  • 1 cup granulated sugar
  • ½ cup heavy cream
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Beat in the eggs, milk, oil, and vanilla extract until combined. Stir in the boiling water gradually.
  4. Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
Frosting
  1. In a saucepan, combine sugar, egg yolks, and cream. Cook over medium heat, stirring constantly until thickened.
  2. Remove from heat and stir in butter, coconut, pecans, and vanilla.
Assembly
  1. Once the cakes are cooled, place one layer on a serving plate, spread frosting over it, then place the second layer on top and finish with the remaining frosting.

Notes

Don’t rush the cooling process before frosting to avoid melting. Adjust coconut and pecans to taste. This cake can be stored in an airtight container for a few days or frozen for later use.