German Chocolate Cake
Ingredients
For the Chocolate Cake (3 layers):
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 cups (240g) all-purpose flour
2 cups (400g) granulated sugar
¾ cup (65g) unsweetened cocoa powder
2 large eggs
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) hot water or hot coffee (for richness)
For the Coconut-Pecan Frosting:
1 cup (240ml) evaporated milk
1 cup (200g) brown sugar, packed
3 large egg yolks
½ cup (115g) unsalted butter
1 tsp vanilla extract
1 ½ cups (130g) sweetened shredded coconut
1 cup (120g) chopped pecans
Instructions
1. Bake the Chocolate Cake
Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans. Line bottoms with parchment if possible.
In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
Stir in hot water or coffee last—the batter will be thin.
Divide evenly between the pans and bake 28–32 minutes, or until a toothpick comes out clean.
Let cool in pans for 10 minutes, then remove and cool completely.
2. Make the Coconut-Pecan Frosting
In a saucepan, combine evaporated milk, brown sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes). It should coat the back of a spoon.
Remove from heat. Stir in vanilla, coconut, and pecans.
Cool to room temperature before using. It thickens as it cools.
3. Assemble the Cake
Place one cake layer on a stand. Spread frosting generously over the top.
Add the next layer, repeat. Finish with frosting on the top and around the sides (optional—traditional German chocolate cakes often leave sides unfrosted).
Sprinkle extra coconut and pecans on top if desired