Growing up in Sacramento, my love for German Chocolate Cake was born in the display cases of the Minuteman restaurant, where Heinz Bakery’s confections reigned supreme. This cake became my ultimate celebration dessert, lovingly baked by a dear friend or my wife Gail—reserved for life’s sweetest victories (and feats of household heroism).
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German Chocolate Cake with Coconut & Pecan Icing
A rich, moist German chocolate cake layered with a luscious coconut and pecan icing. This classic dessert, beloved for its perfect balance of sweetness and texture, is an irresistible treat for special occasions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Bakery
Ingredients
Scale
- Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 4 ounces German sweet chocolate, melted
- Icing
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the sifted dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients.
- Fold in the melted German chocolate until well combined.
- Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cakes are baking, prepare the icing. In a saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Stir constantly until the mixture thickens, about 12-15 minutes. Remove from heat and fold in the shredded coconut and chopped pecans. Let it cool.
- Once the cakes have cooled completely, spread a generous layer of the coconut and pecan icing between each layer and on top of the cake.
- Serve slices with a scoop of vanilla ice cream and a drizzle of warm chocolate sauce.
