🍫 German Chocolate Cake with Coconut-Pecan Frosting
🧁 Ingredients
For the cake:
1 cup (225g) unsalted butter, softened
2 cups (400g) sugar
4 large eggs (separated)
1 tsp vanilla extract
2 cups (250g) all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup (240ml) buttermilk
120g German sweet chocolate, melted
For the coconut-pecan frosting:
1 cup (240ml) evaporated milk
1 cup (200g) sugar
3 egg yolks
½ cup (115g) butter
1 tsp vanilla extract
1 ½ cups (130g) shredded coconut
1 cup (120g) chopped pecans
👩🍳 Instructions
- Prepare the cake:
Preheat oven to 180°C. Grease and flour three round cake pans.
Cream butter and sugar until light and fluffy.
Add egg yolks one at a time, then mix in vanilla and melted chocolate.
In another bowl, combine flour, baking soda, and salt.
Add dry ingredients alternately with buttermilk to the batter.
Beat egg whites until stiff peaks form, then gently fold into batter.
Divide batter evenly into pans.
Bake 25–30 minutes or until a toothpick comes out clean.
Let cakes cool completely. - Make the frosting:
In a saucepan, whisk evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly until thickened (about 10–12 minutes).
Remove from heat and stir in vanilla, coconut, and pecans.
Let it cool until spreadable. - Assemble:
Place one cake layer on a plate.
Spread a thick layer of coconut-pecan frosting.
Repeat with remaining layers.
Frost the top (and sides lightly if you like a rustic look).
💡 Tips
Don’t rush the frosting — it thickens as it cools.
This cake is even better the next day (flavors deepen!).
Store covered at room temperature or in the fridge if it’s warm.