German Sweet Chocolate Cake with Coconut Pecan Frosting

German Chocolate Cake is a rich, indulgent cake that is covered with plenty of luscious coconut pecan frosting. This classic recipe has been around for generations and it's just as good today as it was back then.

5 from 2 votes

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Course: Dessert

Cuisine: American

Prep Time: 45

Cook Time: 30

Cooling Time: 1 10

Total Time: 2 25

Servings: servings

Calories: 560kcal

Author: Jennifer

Ingredients

For the Cake

1 pkg 4 oz Baker's German Sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups granulated sugar
4 egg yolks
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
2 1/2 cups all-purpose flour sifted
1 cup buttermilk
4 egg whites

For the Coconut Pecan Frosting

4 egg yolks
1 can 12 oz evaporated milk
1 1/2 tsp vanilla extract
1 1/2 cups granulated sugar
3/4 cup butter
1 pkg 7 oz sweetened flaked coconut
1 1/2 cups pecans chopped

Instructions

Make the Cake

Preheat oven to 350 degrees F. Cover bottom of three 9-inch round pans with parchment paper. Grease well.
Chop chocolate and mix with water in a small microwave-safe bowl. Microwave on HIGH 1-1/2 - 2 minutes, until chocolate is mostly melted. Stir until smooth.
In small bowl, whip egg whites with electric mixer until stiff peaks form. Set aside.
In large mixing bowl, beat together butter and sugar until light and fluffy. Add egg yolks and beat well. Blend in chocolate and vanilla.
Add dry ingredients (flour, salt, soda) alternating with buttermilk, beating well after each addition.
Add whipped egg whites, folding gently with a spatula until completely combined. Pour into prepared pans.
Bake 30 minutes until toothpick inserted into centers comes out clean. Immediately run knife around the cakes to loosen. Cool cakes in pans for 15 minutes. Remove from pans to wire rack to cool completely

Make the Frosting

Whisk egg yolks, milk and vanilla in large saucepan until blended. Add sugar and butter.
Cook on medium heat 12 minutes or until mixture is thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and nuts. Mix well. Cool to desired spreading consistency.

Notes

Make sure your egg whites are whipped until they form stiff peaks. When you lift up the beaters, the egg whites should form a peak that does not fall over.
Line your cake pans with parchment paper for easy removal. Your cakes will thank you.
Use a cake leveler or sharp knife to level the cake layers before assembly so that your cake will have a stable base.
Make sure that you are using baking chocolate, which is found in the baking aisle at the grocery store.
I prefer the Baker's brand of chocolate, but you can substitute another chocolate brand if desired.
A large pot is required for the frosting. This recipe makes a lot of luscious frosting, and you don't want it to boil over on the stove.
Use sweetened coconut flakes in this recipe.

Nutrition

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