Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Melt chocolate: In a small saucepan over low heat, melt the German chocolate with butter and water. Stir until smooth, then let cool slightly.
Prepare cake batter:
In a bowl, combine flour, baking soda, and salt.
In a separate bowl, beat egg yolks with sugars until light and fluffy.
Stir in melted chocolate mixture and vanilla.
Alternate adding dry ingredients and buttermilk to the chocolate mixture.
Beat egg whites: In a clean bowl, beat egg whites until stiff peaks form. Gently fold into cake batter for a light, airy texture.
Bake: Divide batter evenly between prepared pans. Bake 25–30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
Prepare frosting:
In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly.
Assemble cake:
Place one cake layer on a serving plate, spread half the coconut-pecan frosting over it.
Top with second cake layer and frost the top with remaining frosting.
💡 Ashley’s Tips:
For extra richness, toast the coconut lightly before adding to the frosting. 🥥
Serve with a scoop of vanilla ice cream for a decadent dessert. 🍨
The cake tastes even better the next day, as the flavors meld beautifully.
If you want, I can also give you a quicker, one-bowl version of German Chocolate Cake that’s just as decadent but faster to make. Do you want me to share that next?
