Description
A classic German Chocolate Cake featuring moist cocoa-infused layers and a rich, decadent coconut-pecan frosting. This traditional Southern dessert combines a tender chocolate cake with a creamy, textured frosting made from evaporated milk, coconut, and pecans, creating a perfect balance of flavors and textures for celebrations or a special treat.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsweetened cocoa powder
- 1 cup buttermilk
- 1 cup brewed coffee (or hot water)
- 1 cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
Frosting Ingredients
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper to prevent sticking and ensure easy removal after baking.
- Mix Dry and Wet Ingredients: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another bowl, whisk the buttermilk, brewed coffee (or hot water), vegetable oil, eggs, and vanilla extract until combined. Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth and homogeneous.
- Bake the Cake Layers: Evenly divide the batter among the three prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely in the pans before removing.
- Prepare the Frosting: In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and unsalted butter. Cook the mixture, stirring constantly, for 10 to 12 minutes until it thickens to a pudding-like consistency. Remove from heat, then stir in vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before using.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Repeat layering with the remaining cake layers and frosting. Finish by spreading frosting evenly on the top layer. Chill slightly if desired, slice, and serve.
Notes
- Make sure the cake layers are completely cool before frosting to prevent the frosting from melting.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- The brewed coffee enhances the chocolate flavor but can be substituted with hot water for a milder taste.
- Store leftover cake covered in the refrigerator for up to 3 days to keep the frosting fresh.
- For a nut-free version, omit pecans and substitute with additional coconut or toasted seeds.
