Decadent German Chocolate Cake with Coconut Pecan Frosting!
🍰 Instructions
1. Prepare the Chocolate
In a small saucepan, bring water to a boil. Remove from heat and add the German chocolate. Stir until melted and smooth. Let cool slightly.
2. Make the Batter
In a bowl, combine flour, baking soda, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each. Mix in melted chocolate and vanilla.
Add dry ingredients alternately with buttermilk, beginning and ending with flour mixture. Mix until just combined.
3. Whip the Egg Whites
In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
4. Bake
Pour batter evenly into three greased and floured 9-inch round cake pans. Bake at 350°F (175°C) for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
🥥 Make the Frosting
In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened — about 10–12 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Cool until spreadable.
🍫 Assemble
Place one cake layer on a serving plate. Spread frosting between each layer and on top. (Traditionally, the sides are left bare, but you can frost them if you’d like!)
💡 Tips for Extra Decadence
Add a drizzle of dark chocolate ganache on top for a beautiful glossy finish.
Lightly toast the coconut and pecans before adding them to the frosting for a richer flavor.
Serve slightly chilled for clean slices and a fudgy texture.
Would you like me to include a version with a creamy chocolate ganache layer between the cakes for an even more luxurious finish?
