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German Chocolate Cake

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A nostalgic German chocolate cake with layers of rich chocolate and sweet coconut pecan frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 cup evaporated milk (for frosting)
  • 1 cup granulated sugar (for frosting)
  • 1/2 cup unsalted butter (for frosting)
  • 3 egg yolks (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and flouring them.
  2. Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
  3. Add the buttermilk, vegetable oil, eggs, and vanilla to the dry mix. Stir together until just combined.
  4. Gradually stir in the boiling water until your batter is smooth.
  5. Pour the chocolate batter evenly into the prepared pans.
  6. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
  7. Let your cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
  8. In a saucepan over medium heat, combine evaporated milk, sugar, butter, egg yolks, and vanilla for the frosting, and cook until thickened.
  9. Stir in the shredded coconut and chopped pecans. Allow it to cool before frosting!

Notes

Store any leftovers in an airtight container in the refrigerator for 3-4 days. Un-frosted cake layers can be frozen for up to 3 months.

Nutrition

Find it online: https://tashirecipez.com/german-chocolate-cake-recipe/

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