German Chocolate Cake with Coconut-Pecan Frosting
This classic German chocolate cake features three tender chocolate layers with rich homemade coconut-pecan frosting between the layers and over the top.
German Chocolate Cake with Coconut-Pecan Frosting
A classic three-layer German chocolate cake filled and topped with rich homemade coconut-pecan frosting.
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line the bottoms of three 8- or 9-inch round cake pans with parchment paper and grease the sides.
- Combine the German chocolate and water in a microwave-safe bowl. Microwave in short intervals, stirring until completely melted and smooth. Let cool slightly.
- Whisk the flour, baking soda, and salt together in a bowl.
- Beat the softened butter and sugar until light and fluffy. Add the 4 cake egg yolks one at a time, beating well after each. Mix in the melted chocolate and vanilla.
- Add the flour mixture alternately with the buttermilk, mixing just until blended after each addition.
- In a clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold them into the batter. Divide the batter evenly among the prepared pans.
- Bake for about 30 minutes, until a toothpick inserted in the centers comes out clean. Cool in the pans for 15 minutes, then turn the layers onto wire racks, remove the parchment, and cool completely.
- For the frosting, whisk the 4 egg yolks, evaporated milk, and vanilla in a large saucepan. Add the sugar and butter. Cook over medium heat, stirring frequently, until thickened and golden brown.
- Remove the frosting from the heat and stir in the coconut and pecans. Cool until spreadable, then spread between the cake layers and over the top of the cake.
Layer Cake Tip
Let both the cake layers and frosting cool completely before assembly. Warm frosting can slide between the layers and make the cake unstable.
