Indulging in a slice of rich, moist German Chocolate Cake is nothing short of a heavenly experience. This classic dessert, with its deep chocolate flavor and luscious coconut pecan frosting, is a fan favorite that never fails to impress. Whether you’re celebrating a special occasion or simply treating yourself, this recipe for German Chocolate Cake (The Best Fan Approved Coconut Pecan Frosting) will surely become a staple in your dessert repertoire.
Why This Recipe is a Keeper
This German Chocolate Cake is not just any chocolate cake; it’s a delightful combination of flavors and textures that makes it truly special. The cake itself is incredibly moist and rich, thanks to the use of coconut milk and fresh coffee, which enhance the chocolate flavor. The frosting is the star of the show, featuring a delectable blend of toasted pecans and sweetened shredded coconut, creating a perfect contrast to the cake’s richness. This recipe has garnered rave reviews for its taste and presentation, making it a reliable choice for any gathering.
Ingredient Notes
- Granulated Sugar: Provides sweetness and moisture to the cake.
- Light Brown Sugar: Adds depth of flavor and enhances moisture in the cake.
- All-Purpose Flour: The base for our cake structure.
- Unsweetened Cocoa Powder: Essential for that rich chocolate flavor.
- Baking Soda & Baking Powder: Leavening agents that help the cake rise perfectly.
- Salt: Balances the sweetness and enhances other flavors.
- Eggs: Provide structure and moisture to the cake.
- Coconut Milk: Adds richness and a subtle coconut flavor.
- Sour Cream: Contributes to the cake’s moisture and tenderness.
- Coconut Oil: Adds moisture and a hint of coconut flavor.
- Vanilla Extract: Enhances the overall flavor profile.
- Hot Coffee: Intensifies the chocolate flavor.
- German’s Sweet Chocolate: The key ingredient for the frosting’s rich taste.
- Evaporated Milk: Creates a creamy base for the frosting.
- Pecans: Adds crunch and a nutty flavor to the frosting.
- Unsweetened Chocolate: Balances the sweetness in the frosting.
- Confectioners’ Sugar: To sweeten and thicken the frosting.
Equipment & Tools
- Mixing Bowls: For combining ingredients.
- Electric Mixer: To ensure a smooth, fluffy batter.
- Measuring Cups and Spoons: For accurate measurements.
- Rubber Spatula: For folding in ingredients.
- 9-inch Round Cake Pans: To bake the cake layers evenly.
- Cooling Rack: To cool the cake layers properly.
- Double Boiler or Microwave: For melting chocolate.
From Start to Finish: German Chocolate Cake (The Best Fan Approved Coconut Pecan Frosting)
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This is essential for ensuring that your cake bakes evenly.
Step 2: Prepare the Cake Pans
Grease and flour two 9-inch round cake pans. This will help the cake layers come out easily once baked.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and salt until well combined.
Step 4: Combine Wet Ingredients
In another bowl, whisk together the eggs, egg yolks, coconut milk, sour cream, melted coconut oil, and vanilla extract until smooth.
Step 5: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay!
Step 6: Add Hot Coffee and Chocolate
Stir in the freshly brewed hot coffee and chopped German’s sweet chocolate until everything is well combined. The batter will be thin, but that’s what creates a moist cake!
Step 7: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool the Cake
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer to a cooling rack to cool completely.
Step 9: Prepare the Coconut Pecan Frosting
In a saucepan, combine the evaporated milk, light brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened. This should take about 10 minutes.
Step 10: Add Coconut and Pecans
Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before spreading it on the cake.
Step 11: Frost the Cake
Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides.
Step 12: Decorate and Serve
Garnish with extra pecans if desired, slice, and enjoy your homemade German Chocolate Cake!
Spring to Winter: Ideas
- Serve with a scoop of vanilla ice cream for an extra indulgent dessert.
- Pair with a cup of coffee or tea for afternoon gatherings.
- Add seasonal fruits like raspberries or strawberries for a fresh touch.
- For a festive twist, use colored frosting or sprinkles for holidays.
Things That Go Wrong
- Cake is Dry: Ensure you measure flour correctly and do not overbake.
- Frosting is Runny: Cook the frosting longer to achieve the right thickness.
- Cake Layers Stick to Pans: Make sure to grease and flour pans thoroughly.
- Chocolate Doesn’t Melt Properly: Use low heat and stir frequently if using a double boiler.
How to Store & Reheat
To store your German Chocolate Cake, keep it in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or until warmed through. Enjoy it slightly warm for a delightful experience!
Quick Q&A
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Frost the cake on the day you plan to serve it for the best texture.
What can I substitute for pecans?
If you’re not a fan of pecans, walnuts or almonds can be great alternatives in the frosting.
Can I use a different type of chocolate?
Yes, you can use semi-sweet chocolate instead of German’s sweet chocolate, but it will alter the flavor slightly.
Is there a way to make this cake gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend, ensuring it’s a 1:1 substitute for the best results.
Explore More
- Sally’s Baking Addiction – For more baking inspiration and tips.
- Pinch of Yum – Discover other delicious recipes and food photography.
- Minimalist Baker – Check out simple and delicious recipes for every occasion.
Ready, Set, Cook
Get ready to impress your friends and family with this stunning German Chocolate Cake (The Best Fan Approved Coconut Pecan Frosting). With each bite, they’ll experience the rich chocolate cake paired with the delightful coconut pecan frosting that keeps them coming back for more. This cake is not just a dessert; it’s a cherished experience that brings joy and satisfaction. So, roll up your sleeves, gather your ingredients, and let the baking magic begin!
German Chocolate Cake (The Best Fan Approved Coconut Pecan Frosting)
Ingredients
For the Cake:
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar
- 2 cups All-Purpose Flour
- 3/4 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 4 large Eggs
- 1 cup Coconut Milk
- 1 cup Sour Cream
- 1/2 cup Coconut Oil melted
- 2 teaspoons Vanilla Extract
- 1 cup Hot Coffee freshly brewed
- 4 oz German’s Sweet Chocolate chopped
For the Coconut Pecan Frosting:
- 1 can Evaporated Milk
- 1 cup Light Brown Sugar
- 3 large Egg Yolks
- 1/2 cup Butter
- 1 cup Shredded Coconut sweetened
- 1 cup Pecans chopped
- 4 oz Unsweetened Chocolate
- 2 cups Confectioners' Sugar
Instructions
Instructions:
- Preheat your oven to 350°F (175°C). This is essential for ensuring that your cake bakes evenly.
- Grease and flour two 9-inch round cake pans. This will help the cake layers come out easily once baked.
- In a large mixing bowl, whisk together the granulated sugar, light brown sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and salt until well combined.
- In another bowl, whisk together the eggs, egg yolks, coconut milk, sour cream, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay!
- Stir in the freshly brewed hot coffee and chopped German’s sweet chocolate until everything is well combined. The batter will be thin, but that’s what creates a moist cake!
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer to a cooling rack to cool completely.
- In a saucepan, combine the evaporated milk, light brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened. This should take about 10 minutes.
- Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before spreading it on the cake.
- Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides.
- Garnish with extra pecans if desired, slice, and enjoy your homemade German Chocolate Cake!
Equipment
- Mixing bowls
- Electric Mixer
- Measuring cups and spoons
- Rubber spatula
- 9-inch Round Cake Pans
- Cooling rack
- Double boiler or microwave
Notes
- Serve with a scoop of vanilla ice cream for an extra indulgent dessert.
- Pair with a cup of coffee or tea for afternoon gatherings.
- Add seasonal fruits like raspberries or strawberries for a fresh touch.
