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Decadent German Chocolate Cake Recipe with Easy Gooey Coconut-Pecan Frosting

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A rich and moist German chocolate cake layered with a sticky, nutty coconut-pecan frosting that is quick and easy to make, perfect for celebrations and family gatherings.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour, sifted
  • 1 3/4 cups (350g) granulated sugar
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • 3/4 cup (180ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (240ml) evaporated milk
  • 1 cup (200g) granulated sugar
  • 3/4 cup (170g) unsalted butter, softened
  • 4 large egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (135g) sweetened shredded coconut
  • 1 1/2 cups (150g) chopped pecans, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add wet ingredients to dry ingredients, mixing on medium speed until just combined. Do not overmix.
  5. Carefully stir in boiling water; batter will be thin.
  6. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
  7. Let cakes rest in pans for 10 minutes, then transfer to cooling racks to cool completely.
  8. For the frosting, combine evaporated milk, sugar, softened butter, and beaten egg yolks in a medium saucepan.
  9. Cook over medium heat, stirring constantly with a wooden spoon, until thickened and golden, about 12 minutes.
  10. Remove from heat and stir in vanilla extract, shredded coconut, and toasted pecans. Let cool slightly until spreadable but still warm.
  11. Place one cake layer on a serving plate and spread a generous amount of frosting over the top.
  12. Repeat with the second layer and frost the top and sides as desired.
  13. Refrigerate assembled cake for 30 minutes to let frosting set slightly before slicing.

Notes

Sift cocoa powder with flour and baking soda to avoid clumps. Use boiling water to bloom cocoa for moist cake. Stir frosting constantly to avoid scrambling eggs. Toast pecans in a dry skillet for best flavor. Chill cake briefly before slicing for cleaner cuts. Use a serrated knife warmed under hot water for neat slices.

Nutrition

Keywords: German chocolate cake, coconut-pecan frosting, chocolate cake, easy chocolate cake, moist chocolate cake, homemade frosting, classic dessert

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