German Chocolate Layer Cake With Coconut Pecan Fros

Name: German Chocolate Layer Cake With Coconut Pecan Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces baker's German sweet chocolate, melted and cooled; 2 1/2 cups cake flour; 1 1/2 cups sugar; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2/3 cup butter, room temperature; 1 cup buttermilk, divided; 1 teaspoon vanilla; 2 eggs; coconut pecan frosting and filling; 3/4 cup evaporated milk; 1/2 cup light brown sugar, firmly packed; 1/2 cup granulated sugar; 1/2 cup butter; 1 teaspoon vanilla; 3 egg yolks, slightly beaten; 1 1/3 cups baker's angel flake coconut; 1 cup chopped pecans

Servings: persons

4 ounces baker's German sweet chocolate, melted and cooled
2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter, room temperature
1 cup buttermilk, divided
1 teaspoon vanilla
2 eggs
coconut pecan frosting and filling
3/4 cup evaporated milk
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1/2 cup butter
1 teaspoon vanilla
3 egg yolks, slightly beaten
1 1/3 cups baker's angel flake coconut
1 cup chopped pecans

1
Grease two 9-inch layer cake pans and line bottoms with waxed paper.
2
Sift together flour, sugar, baking soda, baking powder, and salt.
3
Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time.
4
Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer.
5
Pour batter into prepared cake pans. Bake in a preheated 350u00b0 oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean.
6
Cool in pans on rack for 15 minutes. Remove and cool completely on racks.
7
In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly.
8
Remove from heat (mixture might appear a bit curdled).
9
Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly.
10
Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.
11
Here then i added me own little flair, it's perfect just the way it is, but this adds a little something extra. I chopped up some more pecans somewhat small and pressed them into the sides all the way around. Then i just topped it with some chocolate shavings. Enjoy.

2204

kcal

Calories

143

Fat

210

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 ounces baker's German sweet chocolate, melted and cooled, 2 1/2 cups cake flour, 1 1/2 cups sugar, 1 teaspoon baking soda, and more.

Yes, German Chocolate Layer Cake With Coconut Pecan Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

German Chocolate Layer Cake With Coconut Pecan Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions