German Chocolate Desserts
A rich chocolate cake layered with sweet coconut-pecan frosting—a timeless dessert that brings generations together with comfort and tradition.
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- Measuring Cups and Spoons
- Two 9-inch Cake Pans
- Saucepan
- Spatula
Ingredients
Core Ingredients
- 4 oz sweet baking chocolate such as Baker’s German sweet chocolate
- 1/2 cup butter
- 2 cups sugar
- 4 large eggs room temperature
- 2 1/2 cups all-purpose flour
- 1 cup buttermilk
- 1 1/2 cups sweetened shredded coconut
- 1 cup pecans chopped
- 1 cup evaporated milk
- 2 tsp vanilla extract
Instructions
- Melt sweet baking chocolate with butter in a saucepan until smooth. Stir gently to avoid burning.
- Beat sugar and eggs until fluffy, then mix in the melted chocolate mixture.
- Alternately add flour and buttermilk, mixing gently until smooth.
- Divide batter between two greased 9-inch pans. Bake at 350°F (175°C) for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
- Prepare frosting: Cook evaporated milk, sugar, butter, and egg yolks over medium heat until thickened. Remove from heat and stir in coconut and pecans.
- Assemble: Layer cooled cake rounds with frosting between and on top. Spread remaining frosting over the cake for a rustic finish.
Notes
For a shortcut, you can use canned coconut-pecan frosting, but the homemade custard-style version has a richer, more authentic taste. Try adding a splash of rum extract for holidays.