Description
Indulge in the rich and decadent flavors of a classic German Chocolate Cake. Moist chocolate cake layers are topped with a luscious coconut-pecan frosting, creating a delightful dessert that’s perfect for any special occasion.
Ingredients
Scale
For the cake:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the coconut-pecan frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks (beaten)
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans, or line with parchment circles.
- Mix the cake batter: In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat for 2 minutes. Stir in boiling water.
- Bake the cakes: Divide batter among pans. Bake for 30–35 minutes. Cool completely.
- Make the frosting: Cook evaporated milk, sugar, egg yolks, and butter until thickened. Stir in vanilla, coconut, and pecans. Let cool.
- Assemble the cake: Spread frosting between layers and on top of the cake. Let set before slicing.
Notes
- You can make the cake layers ahead of time and freeze them.
- The frosting can be stored in the fridge for up to 3 days.
- This cake does not require frosting on the sides—just between layers and on top.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
