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
- 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.
- 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.
- 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?