Ingredients for German Chocolate Cake With Coconut Pecan Frosting
- Dark Chocolate
- 1/4 cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 2 cups granulated sugar
- Eggs
- 1 cup buttermilk
- Vanilla Extract
- Evaporated Milk
- 4 large egg yolks
- Shredded Coconut
- 1 cup pecan halves
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How to Make German Chocolate Cake With Coconut Pecan Frosting
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans; line bottoms with parchment paper.
- Melt 1 cup (6 ounces) semisweet chocolate and 1/4 cup water in a double boiler or microwave until smooth.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, one at a time, then stir in the melted chocolate and 1 teaspoon vanilla extract.
- Alternately add the dry ingredients and 1 cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- In a clean bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the batter.
- Divide batter evenly among the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- For the frosting:
- In a medium saucepan, combine 1 cup milk, 1 cup granulated sugar, 1/2 cup (1 stick) unsalted butter, 4 large egg yolks, and 1 teaspoon vanilla extract.
- Cook over medium heat, stirring constantly, for 10-12 minutes, or until the mixture thickens and turns a light golden brown.
- Remove from heat and stir in 2 cups light shredded coconut and 1 cup pecan halves.
- Let cool completely to room temperature, stirring occasionally, until the frosting is spreadable.
- Once the cakes are completely cool, frost the layers and the top and sides of the cake with the coconut-pecan frosting.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
269g
Fat
143g
Carbs
30g
