The key to a perfect German Chocolate Cake lies in its rich, gooey coconut pecan frosting. This decadent topping, made from a creamy mixture of evaporated milk, egg yolks, and butter, creates a velvety custard base that’s loaded with toasted pecans and sweetened coconut flakes. As the frosting cools, it thickens into a luscious spread that complements the soft, airy layers of the chocolate cake. Each bite delivers a burst of caramelized richness, crunchy nuts, and chewy coconut, making it a beloved classic that satisfies every craving for sweetness and texture.
Ingredients for the Frosting:
- Evaporated Milk: 1 can (12 oz)
- Egg Yolks: 5 large
- White Sugar: 1 ½ cups
- Butter: ¾ cup (unsalted)
- Pecan Pieces: 1 ½ to 2 cups, toasted for added flavor
- Sweetened Shredded Coconut: 1 ½ cups
- Vanilla Extract: 1 ½ teaspoons
Ingredients for the Cake:
- Cake Flour: 2 ½ cups (sifted)
- Cocoa Powder: ¾ cup (Dutch-processed for richer flavor)
- Baking Powder: 1 teaspoon
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
- Butter: 1 cup (unsalted, softened)
- Granulated Sugar: 2 cups
- Egg Yolks: 4
- Egg Whites: 4
- Buttermilk: 1 cup (room temperature)
- Vanilla Extract: 2 teaspoons
- Boiling Water: ½ cup (for blooming cocoa)
Instructions
Step 1: Prepare the Frosting
- Cook the Base: In a medium saucepan, whisk together the evaporated milk, egg yolks, and sugar over medium heat. Add the butter and cook, stirring constantly, until the mixture thickens and turns golden brown, about 12-15 minutes. The texture should resemble a thick custard.
- Add Pecans and Coconut: Once thickened, remove the saucepan from heat and stir in the pecan pieces, shredded coconut, and vanilla extract. Allow the frosting to cool to room temperature before using. As it cools, the frosting will thicken further.
Step 2: Bake the Cake Layers
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper.
- Mix Dry Ingredients: In a bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 3-4 minutes). Beat in the egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next.
- Add Dry Ingredients: Gradually add the sifted dry ingredients to the butter mixture, alternating with buttermilk. Start and end with the dry ingredients.
- Whip Egg Whites: In a separate bowl, beat the egg whites to stiff peaks. Gently fold them into the cake batter to give the cake its light, airy texture.
- Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 3: Assemble the Cake
- Layering: Place one cake layer on a serving plate. Spread 1/3 of the cooled coconut pecan frosting over the top, reaching the edges. Repeat with the second layer. Place the third cake layer on top and frost only the top of the cake with the remaining frosting.
- Chill and Set: Allow the cake to rest at room temperature for at least 30 minutes to let the frosting set. For best results, refrigerate for 1-2 hours before serving.
