Description
A rich and indulgent German chocolate cake with dark layers and a glossy coconut-pecan frosting, perfect for special occasions.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
- 3/4 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup evaporated milk
- Pinch of salt
- 3 large egg yolks (beaten)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Line with parchment and lightly flour.
- Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla, then stir in hot coffee.
- Pour wet ingredients into dry and fold until just combined. Divide batter between pans and bake for 30-35 minutes.
- Allow cakes to cool for 10 minutes in pans.
- To make the frosting, toast the coconut and pecans in a skillet. Melt butter in a saucepan, then stir in brown sugar, evaporated milk, and salt; simmer for 4-5 minutes.
- Remove from heat and mix in egg yolks, vanilla, coconut, and pecans.
- Once cakes are cool, spread frosting between layers and over the top and sides of the cake.
Notes
For added texture, consider folding in fine chocolate shavings between layers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cake, dessert, chocolate, German chocolate cake, baking
