INGREDIENTS:
For the cake:
2 cups flour
2 cups refined sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter
1 cup water
1/2 cup unsweetened cocoa powder
2 large egg, lightly beaten
1/2 cup buttermilk
1 teaspoon of vanilla extract
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 glass of refined sugar
3 large egg yolks
1/2 glass of unsalted butter
1 teaspoon of vanilla extract
1 1/3 cup coconut sweetener
1 cup chopped pecans
INSTRUCTIONS:
Prepare the cake:
Preheat your oven to 175°C. Grease and flour a baking tray.
Combine dry ingredients: Combine flour, sugar, baking soda and salt in a large mixing bowl.
Heat oil and water: In a medium saucepan, melt butter over medium heat.
Mix the water and cocoa powder until smooth. Bring the mixture to a boil and remove from the stove.
Mix the wet ingredients: In a separate bowl, mix lightly beaten eggs, butter and vanilla.
Slowly add the hot cocoa mixture, stirring constantly.
Combine wet and dry ingredients: Pour the wet ingredients into a bowl with the dry ingredients.
Mix until the dough is smooth and well mixed.
To make bread: Pour batter into prepared pan and spread evenly.
Bake in a hot oven for 30 minutes.
Bake the cake: Let the cake cool completely in the pan on a wire rack before cooling.
Prepare the coconut-pecan glaze:
Cook the milk mixture: In a medium saucepan, combine the dry milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring occasionally, until blended, 10-12 minutes.
Add the coconut and pecans: Remove the pan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans until well combined.
Freeze and spread: Let the icing cool for a few minutes and then spread evenly over the cooled cake.
Serve and enjoy:
Once the cake is frozen, cut it into pieces and serve. Enjoy this delicious German chocolate cake with your friends and family!
Tip:
Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by adding 1/2 teaspoon of lemon juice or vinegar to 1/2 cup of milk. Leave it for 5-10 minutes.
Storage: Store leftover bread in an airtight container in the refrigerator for up to 3-4 days.
Depending on taste and texture, let it come to room temperature before serving.
Make-Ahead: You can make the cake a day in advance and freeze it.
After assembling the cake, refrigerate until ready to serve.
Have fun making and tasting this German chocolate cake!
Variations and Tips
Variations:
Sheet Cake vs. Layer Cake:
Prefer layers? Bake the batter in two 9-inch round pans and turn this into a stunning layer cake. Double the frosting to have enough for filling and topping.
Add Chocolate Chips:
Stir ½ cup of semi-sweet or dark chocolate chips into the batter for extra gooey richness.
Mocha Flavor Boost:
Add 1 teaspoon of instant espresso powder to the cocoa mixture to deepen the chocolate flavor.
Gluten-Free Option:
Use a 1:1 gluten-free all-purpose flour blend. Be sure to check that other ingredients (like cocoa) are certified gluten-free.
Toasted Coconut & Pecans:
Toast the coconut and pecans before stirring them into the frosting for added depth of flavor and crunch.
Ganache Layer:
Spread a thin layer of chocolate ganache between the cake and frosting for an indulgent twist.
Mini Cupcakes:
Turn this recipe into mini German chocolate cupcakes. Bake in mini muffin tins and top each with a dollop of coconut-pecan frosting.
Tips:
Don’t Overbake:
The cake should be moist—check for doneness around 28–30 minutes. A toothpick should come out with a few moist crumbs.
Room Temperature Ingredients:
Eggs and buttermilk should be at room temperature for best incorporation and rise.
Smooth Frosting Finish:
Let the frosting cool slightly before spreading. If it’s too warm, it may slide off; too cold, and it will clump.
Buttermilk Substitute:
No buttermilk? Mix ½ cup milk with ½ tablespoon of lemon juice or white vinegar. Let sit for 5–10 minutes before using.
Make-Ahead:
Bake the cake up to 2 days in advance and store covered at room temperature (unfrosted). Frost just before serving, or store the frosted cake in the fridge.
Storage:
Refrigerate leftovers in an airtight container for up to 3–4 days. Bring to room temp before serving for best texture.
