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.
This year mom combined two different recipes, using The Whimsical Bakehouse’s Chocolate Butter Cake and Martha Stewart’s Coconut Pecan Frosting.
- 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
- Pre-heat oven to 350 degrees F. Grease and flour two 10 x 3 inch round pans.
- In a bowl, combine coffee powder, whisk until smooth.
- Add water and whisk until smooth.
- Whisk together dry ingredients; cake flour, baking soda, baking powder and salt.
- 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.
- Add the dry ingredients and cocoa mixture, mixing until smooth.
- 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.
- 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.
- 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
- Combine egg yolks, evaporated milk and brown sugar in a saucepan.
- Add butter and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
- Stir in vanilla, salt, coconut and pecans. Let cool completely.
- 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.
- 1 cup heavy cream
- 9 ounces bittersweet chocolate, chopped
- Heat cream over medium heat just until hot, but not boiling
- Remove from heat, stir in chopped chocolate, stirring until smooth
- Cool to room temperature, stirring occasionally