Description
Rich German chocolate cake blends deep cocoa layers with coconut-pecan frosting, creating a luxurious dessert. Chocolate enthusiasts will savor this classic Southern treat that promises pure indulgence and delightful comfort.
Ingredients
Scale
- 2 cups (473 ml) granulated sugar
- 1 3/4 cups (219 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (237 ml) whole milk
- 1/2 cup (118 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (237 ml) boiling water
- 1 cup (237 ml) evaporated milk
- 1 cup (200 g) granulated sugar
- 3 large egg yolks
- 1/2 cup (113 g) unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups (135 g) sweetened shredded coconut
- 1 cup (100 g) chopped pecans
Instructions
- Prepare three 9-inch round cake pans by greasing and dusting with flour, then preheat the oven to 350°F (175°C).
- Combine dry ingredients including sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
- Incorporate eggs, milk, oil, and vanilla into the dry mixture, blending thoroughly on medium speed for 2 minutes until well integrated.
- Gently fold in boiling water, stirring until the batter becomes smooth and slightly thin in consistency.
- Distribute the batter evenly across the prepared cake pans, ensuring uniform coverage.
- Bake for 30-35 minutes, checking doneness by inserting a toothpick into the cake’s center – it should emerge clean when the cake is fully baked.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling racks.
- For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat.
- Continuously stir the mixture, cooking for approximately 12 minutes until the frosting thickens and reaches a pudding-like consistency.
- Remove from heat and fold in vanilla, shredded coconut, and chopped pecans until evenly distributed.
- Let the frosting cool and set, periodically stirring to maintain spreadable texture.
- Once cakes are completely cooled, layer and generously cover with the prepared frosting.
Notes
- Swap cocoa powder for Dutch-processed cocoa to enhance deeper chocolate flavor and create more intense richness.
- Toast coconut and pecans beforehand to elevate nutty undertones and add extra crunch to the frosting’s texture.
- Use room temperature ingredients like eggs and milk to ensure smoother batter and more even cake texture during mixing.
- Consider reducing sugar by 1/4 cup if you prefer less sweetness, maintaining the cake’s delicate balance of flavors.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 441
- Sugar: 38 g
- Sodium: 204 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg