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German Chocolate Cake

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A nostalgic cake made with German chocolate, toasted pecans, and shredded coconut, perfect for any occasion.

Ingredients

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  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 4 oz German sweet chocolate
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Toast the pecans and coconut in a skillet over medium heat until golden brown, about 5 minutes; set aside to cool.
  3. Melt the German chocolate in a double boiler and set aside to cool.
  4. Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  6. Add the melted chocolate to your mixture and mix until well combined.
  7. Combine the flour, baking soda, and salt in another bowl.
  8. Alternate adding the dry mixture to the wet mixture with the buttermilk, starting and ending with the dry ingredients.
  9. Fold in the toasted pecans and coconut until evenly distributed.
  10. Divide the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  11. Let the cakes cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.

Notes

Serve with vanilla ice cream, whipped cream, or a sprinkle of cocoa powder. Can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

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

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