Description
Indulge in a slice of German chocolate cake, where rich chocolate layers meet a sweet, decadent coconut-pecan frosting. This delightful cake is perfect for any celebration or simply as a treat to brighten your day. With its moist texture and nostalgic flavors, you’ll find it hard to resist having just one slice.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking soda
- 1 tsp salt
- 4 large eggs (room temperature)
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 can (12 oz) evaporated milk
- 1/2 cup unsalted butter (softened)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two round 9-inch cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- Create a well in the dry ingredients; add eggs, milk, vegetable oil, and vanilla extract. Mix until smooth but do not overmix.
- Pour batter into prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks.
- For frosting, cook evaporated milk, sugar, egg yolks, and butter over medium heat until thickened. Stir in coconut and pecans after removing from heat. Let cool slightly before spreading on cooled cakes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (119g)
- Calories: 406
- Sugar: 36g
- Sodium: 275mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 68mg
Keywords: For deeper chocolate flavor, use Dutch-process cocoa powder. To enhance richness, you can substitute dark chocolate for semi-sweet chocolate. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.