German Chocolate Cake
Delightfully moist chocolate cake layers topped with a chewy, sweet coconut-pecan frosting, bringing together contrasting textures in every bite.
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Frosting
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup granulated sugar (for frosting)
- 1/2 cup butter (for frosting)
- 3 large egg yolks (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Mixing the Cake Batter
- Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes until smooth.
- Carefully stir in boiling water until the batter is thin and pourable.
Baking the Cake
- Divide the batter evenly between prepared pans. Bake for 30-35 minutes, until a toothpick comes out clean.
Making the Frosting
- In a saucepan, combine evaporated milk, sugar, butter, egg yolks, and vanilla. Cook over medium heat, stirring until thickened.
- Stir in coconut and pecans and let cool before spreading on the cake.
Assembly
- Once cooled, place one cake layer on a plate, spread frosting over it, then add the second layer and additional frosting on top.
Notes
For best results, measure flour lightly, cool the frosting before assembling, and keep the pecans finely chopped for easier slicing.