Classic German Chocolate Cake with Coconut Pecan Frosting

Hi there, food lover! 👋 Ready to bring a beloved old-world confection into your kitchen? Today, we’re honoring a treasured classic that has warmed family gatherings and festive tables for generations. This celebrated dessert carries the spirit of home baking—careful stirring, gentle folding, and patient love poured into every layer. In many households, the tradition of preparing this cake is almost ceremonial: the slow melting of chocolate, the fragrant bubbling of the coconut-pecan frosting, and the tender stacking of layers that promises a delightful slice of comfort.

For centuries, sweets have marked celebrations across cultures, and this cake has earned its place among the greats. Its roots may not be European in origin despite the name, but its spirit speaks to the timeless enjoyment of rich chocolate paired with a luscious caramel-like frosting. Whether you’re preparing it for a family feast or simply indulging in a weekend baking ritual, this masterpiece invites you to slow down and savor each step. So tie on your apron, gather your trusted ingredients, and let the warm aroma of chocolate and toasted nuts fill your kitchen. 🍫🥥 Let’s recreate this cherished delight and enjoy a moment of pure, traditional comfort.

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Ingredients

Cake

• 1 cup buttermilk
• 4 oz German sweet chocolate
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs, separated
• 2 ½ cups cake flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract

Coconut Pecan Frosting

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 egg yolks
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans

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Step-by-Step Directions

1. Begin by preheating your oven to 350°F. Grease and flour three round cake pans, ensuring an even coating for a smooth release later.
2. Gently melt the German chocolate over low heat, stirring steadily. Once smooth, set it aside to cool slightly.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time, mixing well after each addition.
4. Stir in the melted chocolate and vanilla, blending until the mixture is unified and fragrant.
5. In a separate bowl, combine the cake flour, baking soda, and salt. Add these dry ingredients to the chocolate mixture alternately with the buttermilk, stirring softly.
6. Beat the egg whites until stiff peaks form, then fold gently into the batter, keeping the texture airy.
7. Divide the batter evenly among the pans and bake for 25–30 minutes. Cool completely before frosting.
8. For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring slowly until thickened.
9. Remove from heat and stir in vanilla, coconut, and pecans. Allow it to cool until spreadable.
10. Assemble by layering cake and frosting, finishing with a generous crown of coconut-pecan goodness.

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Nutritional Information

⏰ Prep Time: 25 minutes | 🔥 Baking Time: 30 minutes | ⏳ Total Time: 55 minutes
⚡ Calories per serving: ~540 | 🍽️ Servings: 12

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Bon appétit and happy cooking! 👩🍳🍽️