German Chocolate Cake
Submitted by Android 67a3f66e2a9f9a374952ae986420f0a8
Three-layer German chocolate cake with coconut-pecan frosting, rich cocoa layers, and drizzled chocolate topping. Classic American dessert for birthdays and celebrations.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
60 minDespite the name, this iconic cake is pure Americana, created to showcase German’s Sweet Chocolate and beloved for its towering layers and that legendary coconut-pecan frosting.
The cake itself is tender, cocoa-rich, and gets serious lift from whipped egg whites folded into the batter.
But let’s be real, the star is that cooked frosting loaded with toasted coconut, chopped pecans, and custard-like richness from egg yolks and evaporated milk.
Spread it thick between layers and on top, then finish with a chocolate drizzle cascading down the sides for pure showstopper status.
Baker’s Tips
- Toast the coconut at 325°F for 5 minutes to bring out nutty flavor and prevent a pasty texture in the frosting
- Chill the cake layers before frosting to make assembly easier and reduce crumbing
- Let the cooked frosting cool until thick enough to spread; patience here prevents a runny disaster
Ingredients
Directions
Preheat oven to 350℉ (180℃) F (175 degrees C). Grease and flour 3 to 9 inch round pans.
Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted.
Remove from heat and allow to cool.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy.
Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla.
Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form.
Fold ⅓ of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour into 3 to 9 inch pans Bake in the preheated oven for 30 minutes (Check at 20 min.), or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
Put the cake pans in the refrigerator to cool, this makes them easier to frost without crumbs.
To make the Filling:
Lightly toast coconut on baking sheet (325 about 5 min.).
In a saucepan combine 1 cup sugar, evaporated milk, ½ cup butter, and 3 egg yolks.
Cook over low heat, stirring constantly until thickened. Remove from heat.
Stir in coconut, pecans and vanilla.
Add cornstarch if needing more thickening and a touch of salt.
Cool until thick enough to spread.
Spread filling between layers and on top of cake.
In a small saucepan, melt shortening and 1 ounce of chocolate.
Stir until smooth and drizzle down the sides of the cake.
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