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Elegant German Chocolate Cake

An indulgent German chocolate cake with rich chocolate layers and luscious coconut-pecan frosting, perfect for any celebration.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Coconut-Pecan Frosting
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 1/2 cup unsalted butter
  • 3 large egg yolks
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, mix together the flour, baking powder, baking soda, salt, and cocoa powder. Set this aside.
  3. In another bowl, cream together the granulated sugar and brown sugar until fluffy. Add the eggs, then the milk, oil, and vanilla. Mix until everything is blended nicely.
Baking
  1. Gradually add the dry mixture to the wet mixture, alternating with the boiling water. Your batter will be thin—this is good!
  2. Divide the batter evenly between your greased pans. Bake for 30-35 minutes. When a toothpick inserted in the center comes out clean, it's done.
Frosting Preparation
  1. In a saucepan, combine the sugar, evaporated milk, butter, and egg yolks over medium heat. Stir constantly until thickened (about 12 minutes).
  2. Add the coconut, pecans, and vanilla extract. Let cool.
Assembly
  1. Once your cakes are cool and your frosting is ready, place one layer on a cake stand or plate.
  2. Spread a generous amount of frosting on top, then add the second layer. Frost the top and sides.

Notes

If you're not a coconut fan, you can substitute coconut with crushed cookies or extra chopped pecans. Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for about a week.