Chocolate Cake With Coconut Pecan Frosting

Chocolate Cake With Coconut Pecan Frosting

My husband’s favorite cake ever is German Chocolate Cake. Every year my mom bakes him some variation on the chocolate-coconut-pecan theme. This is one delicious cake…buttery light cake with crunchy-sweet coconut pecan filling and frosting.

Chocolate Cake With Coconut Pecan Frosting

This year mom combined two different recipes, using The Whimsical Bakehouse’s Chocolate Butter Cake and Martha Stewart’s Coconut Pecan Frosting.

Chocolate Cake With Coconut Pecan Frosting
Recipe type: Dessert
Cuisine: Amercian
Chocolate Butter Cake from the Whimsical Bakehouse by Kay Hansen
  • 1 cup hot coffee
  • 1 cup cocoa powder
  • 1 cup cold water
  • 3 cups cake flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 8 ounces (2 sticks) unsalted butter
  • 2½ cups sugar
  • 4 large eggs
  • 1½ teaspoons vanilla
  1. Pre-heat oven to 350 degrees F. Grease and flour two 10 x 3 inch round pans.
  2. In a bowl, combine coffee powder, whisk until smooth.
  3. Add water and whisk until smooth.
  4. Whisk together dry ingredients; cake flour, baking soda, baking powder and salt.
  5. In the bowl of an electric mixer, beat at high speed until light and fluffy: butter and sugar. Reduce mixer to medium speed and slowly add vanilla and eggs, one at a time.
  6. Add the dry ingredients and cocoa mixture, mixing until smooth.
  7. Pour into baking pans and bake at 350 degrees F. for 25-35 minutes or until a cake tester inserted in the center comes out clean.
  8. Cool cakes on a wire rack for 15-20 minutes before turning them our of their pans.

The Chocolate Butter Cake is moist,  and would work equally well with a dark chocolate or milk chocolate frosting, but this Coconut Pecan Frosting takes it to a whole new level.
Coconut Pecan Frosting
Recipe type: Frosting
Cuisine: American
Frosting recipe from Martha Stewart
  • 3 large egg yolks
  • 1 can (12 ounces) evaporated milk
  • 1¼ cups light brown sugar
  • 1½ sticks 9 (12 Tablespoons) unsalted butter, cut into small pieces and brought to room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon slat
  • 2⅔ cups (7 ounces) sweetened flaked coconut
  • 1½ cups (6 ounces) pecans, toasted and coarsely chopped
  1. Combine egg yolks, evaporated milk and brown sugar in a saucepan.
  2. Add butter and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
  3. Stir in vanilla, salt, coconut and pecans. Let cool completely.
  4. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before frosting cake.

Mom added an additional layer of chocolate ganache to drizzle down the sides of the cake, but of course that’s optional.
Easy Chocolate Ganache
  • 1 cup heavy cream
  • 9 ounces bittersweet chocolate, chopped
  1. Heat cream over medium heat just until hot, but not boiling
  2. Remove from heat, stir in chopped chocolate, stirring until smooth
  3. Cool to room temperature, stirring occasionally


Continue Reading
Greek Nachos with feta and tzatziki.

Greek Nachos

My husband requested nachos this weekend, but instead of the traditional Mexican version, I thought it would be fun to try something different. Then I remembered our favorite Greek restaurant and their crazy-delicious Garlic Feta Potatoes, so I thought Greek Nachos with pita chips in place of the tortilla strips would be awesome. For a gluten free version, you can easily use tortilla strips of course. Greek Nachos with feta and tzatziki.The components are basically the same, some sort of vehicle to maneuver the ingredients, (chips…pita), cheese. I opted for both feta and mozzarella since feta doesn’t melt very well. The mozzarella is mild, doesn’t compete with the feta and has that great “pull” quality. After adding all the toppings, I finished it off tzatziki and garlic oil, just like our favorite garlic Greek fries. He happily ate these while watching football…no dinner needed! Here’s a recipe for homemade Tzatziki, if you’re so inclined, otherwise you can easily pick it up in the deli section of your local market.

Greek Nachos
Recipe type: Appetizer
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4
Greek style nachos on pita chips.
  • 1 12 ounce bag pita chips or tortilla strips
  • 1 pound lean ground beef, lamb or turkey
  • 1 teaspoon ground oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon plus 1 Tablespoon minced garlic, divided
  • ½ teaspoon ground black pepper
  • ¾ cup mozzarella cheese, shredded
  • 8 ounces feta cheese, crumbled
  • ½ cup diced cucumber
  • 1 cup diced tomatoes
  • ½ cup diced red onion
  • ⅓ cup sliced Kalamata olives
  • 1 Tablespoon fresh oregano, chopped
  • 1 Tablespoon olive oil
  • ½ cup tzatziki sauce
  1. Pre-heat oven to 375 degrees F.
  2. Arrange pita chips on an oven-safe baking dish or baking sheet
  3. In a skillet over medium heat, add ground meat, oregano, salt, 1 teaspoon garlic and pepper, stirring to break up large pieces until browned, about 5 minutes. Drain meat well.
  4. Top pita chips with ground meat, mozzarella cheese and feta and bake in center of oven until cheeses are melted, but not brown, about 5 minutes.
  5. Remove from oven and top with diced cucumbers, tomatoes, onions and olives.
  6. In the same pan you cooked the beef, heat 1 Tablespoon olive oil and remaining 1 Tablespoon minced garlic, stirring just to heat the garlic, do not brown. Remove pan from heat, drizzle garlic olive oil over nachos. Drizzle tzatziki sauce, and sprinkle with chopped oregano.

Looking for more Greek recipes?

Greek Style Crispy Potatoes with Garlic and Feta









Greek Grilled Chicken













Greek Lamb Sliders

Continue Reading
Zucchini ribbon salad with feta and fresh mint.

Zucchini Ribbon Salad

I had surgery a couple of weeks ago…My wonderful “village” of friends brought us meals for 2 weeks which was so thoughtful and convenient as I was recuperating. One night, Wendy and her daughter brought us a simple Zucchini Salad with fresh feta and mint. The simplicity of this salad, the fresh taste of the mint and lemon, combined with the creaminess of the feta was delicious. You could also add just a drizzle of good quality olive oil, although, it’s just as tasty without.

IMG_8157We wanted this salad again and again. The “ribbons” are easily made with a vegetable peeler, or if you have one, and want to get fancy, you can also use a mandoline.

Zucchini Ribbon Salad
Recipe type: Salad
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4
Ribbons of zucchini and yellow squash with feta, mint and lemon. Serves 4 as a side salad.
  • 1 each zucchini and yellow squash
  • 4 ounces of feta, crumbled
  • 5-6 fresh mint leaves, thinly sliced
  • Juice of ½ lemon
  • Kosher salt and fresh pepper to taste.
  1. Wash and trim squash. Using a vegetable peeler, make long ribbons on the zucchini and squash.
  2. Toss with crumbled feta, mint and lemon juice.
  3. Season to taste with salt and fresh pepper.


Continue Reading
Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting

Pumpkin Chocolate Chip Cupcakes

Yep, tomorrow’s the first full day of Autumn and I can barely wait, so I’m starting just a few hours early. I love fall and everything about it! The smells, the colors and naturally the pumpkins.

When my mom first told me about Duff’s (The Ace of Cakes) Pumpkin Chocolate Chip Cake, I couldn’t understand how it could be his most popular cake recipe. I guess I’m a bit of a purist and didn’t want anything coming between the pumpkin and its’ spices. Lo and behold, that was before mom brought in a batch last weekend and we put them to the family taste test. Ok, so I was wrong. Not only do pumpkin and chocolate marry well, they might just be a match made in heaven. Instead of using Duff’s buttercream, mom topped them with her Cream Cheese Frosting, which has just a hint of orange.

Mom made a couple of changes to the recipe and I tried to simplify the recipe for a home cook. So here are mom’s slightly adapted Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting.

Pumpkin Chocolate Chip Cupcakes
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting slightly adapted from Duff Goldman.
  • 1½ cups of sugar
  • 5 ounces (10 Tablespoons), unsalted butter, room temperature
  • ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1½ cups all-purpose flour (or gluten free flour blend)
  • 1 cup cake flour (can use all regular flour too)
  • ¼ teaspoon vanilla extract
  • 6 egg whites
  • ¾ cup pureed pumpkin
  • 1½ cups mini chocolate chips
  1. Pre-heat oven to 350 degrees F. Line cupcake tins with paper liners
  2. In mixer on low speed, combine sugar and butter until well mixed, scraping down the sides of the bowl occasionally, about 5 minutes.
  3. In a large bowl combine dry ingredients, baking powder, spices, salt and flours
  4. In a separate bowl, whisk together the vanilla and egg whites. Stir the pumpkin puree into the whites just until incorporated.
  5. Add the dry ingredients and the pumpkin mixture to the egg and butter mixture, using about ⅓ of each mixture, and mixing each time, just until incorporated. Mixture should be blended and even in color.
  6. Fold in chocolate chips.
  7. Fill cupcake liners ¾ full. Bake at 350 degrees F. for 10-12 minutes or until toothpick inserted in middle comes out clean.
  8. Transfer to wire rack and cool.
  9. Frost with Cream Cheese Frosting.

This Cream Cheese Frosting can also be used on:
Cream Cheese Frosting
Recipe type: Frosting
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • 4 ounces unsalted butter, softened
  • 8 ounces cream cheese, softened
  • ½ teaspoon vanilla
  • 1½ cups powdered sugar
  • 1 teaspoon orange juice
  • 1 teaspoon grated orange zest
  1. In a mixer fitted with a blade, beat butter and cream cheese until well blended.
  2. Add vanilla, orange juice and zest.
  3. Slowly add the powdered sugar, scrapping down the sides as necessary, beating until well blended.

Carrot Cake Cupcakes

Almond Cupcakes with Cherry Almond Cream Cheese Frosting

Continue Reading

Site built by Andrew Wilder