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.
Chocolate Cake With Coconut Pecan Frosting
- 1 cup hot coffee
- 1 cup cocoa powder
- 1 cup cold water
- 3 cups cake flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 8 ounces 2 sticks unsalted butter
- 2 1/2 cups sugar
- 4 large eggs
- 1 1/2 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.
Coconut Pecan Frosting
- 3 large egg yolks
- 1 can 12 ounces evaporated milk
- 1 1/4 cups light brown sugar
- 1 1/2 sticks 9 12 Tablespoons unsalted butter, cut into small pieces and brought to room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon slat
- 2 2/3 cups 7 ounces sweetened flaked coconut
- 1 1/2 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.
Easy Chocolate Ganache
- 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
Looking for more special cakes?
Angel Food Cake with Orange Cream Mousse Filling and Buttercream
Flour-less Chocolate Cake with Dark Chocolate Ganache
You had me a second time at chocolate cake!;)
KC the Kitchen Chopper says
I would be happy with the frosting on a spoon! YUM! besides creamcheese frosting this is my fave. Thanks Cynthia for bringing this to #theWeekendSocial. Love it. Please stop by at the usual time Thursday 9:00 PM EST. Pinned as always!
Michelle @ A Dish of Daily Life says
I love german chocolate cake too, so I have a feeling I will love this one as well!! Thanks for sharing this yummy treat with us at Foodie Fridays! Pinning!
Del's cooking twist says
Totally my kind of dessert. This is such an amazing recipe, Cynthia! I keep it in mind for later 🙂
This looks incredibly good, Cynthia! Thank you for sharing at our party! Pinning
Wow. This is mouthwatering good looking! Thanks for sharing.
heather @french press says
I’m not much of a cake lover, but german chocolate is my all time favorite
Heather, it’s my husband’s favorite cake…every year for his birthday!
You can never go wrong with chocolate and coconut, look at that frosting!
Emily, the frosting is a meal in itself!
Will this make 2 10 x 2 pan can I used
if you use 2 round 10″ pans you’ll need to bake it for less time. The layers won’t be as high either.