🍫 German Chocolate Cake with Coconut Pecan Filling
Instructions:
1. Prepare the Cake Batter
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round pans.
Melt chocolate in boiling water; stir until smooth. Let it cool.
In a medium bowl, mix flour, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each.
Stir in melted chocolate and vanilla.
Add flour mixture alternately with buttermilk, beginning and ending with flour. Mix just until combined.
In a separate bowl, beat egg whites until stiff peaks form; gently fold into the batter.
2. Bake
Divide the batter among the prepared pans.
Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on wire racks.
3. Make the Coconut Pecan Filling
In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla.
Cook over medium heat, stirring constantly until thickened (about 10–12 minutes).
Remove from heat and stir in coconut and pecans.
Cool to room temperature before spreading.
4. Assemble
Place one cake layer on a plate. Spread a generous amount of coconut pecan filling on top.
Repeat with the second and third layers, spreading the remaining filling on top and sides if desired.
💡 Ashley’s Tip:
For a decadent touch, drizzle melted chocolate ganache over the top or sides before serving — it looks gorgeous and adds a rich, silky finish. 🍫✨
Would you like me to share a shortcut version next (with boxed cake mix and homemade coconut-pecan frosting)? It’s super quick but still tastes completely homemade!
