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Description
A rich and decadent German chocolate cake with layers of chocolate cake, coconut-pecan filling, and chocolate frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
- In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water. The batter will be thin.
- Pour into prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely.
- For the filling, combine coconut, pecans, evaporated milk, egg yolks, butter, and vanilla in a saucepan.
- Cook over medium heat, stirring constantly, until thickened (about 12 minutes).
- Cool slightly before spreading between cake layers.
- Frost the top and sides of the cake with chocolate frosting.
Notes
- Use room temperature eggs for better mixing.
- Do not overmix the batter.
- Let the cake cool completely before frosting.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg