This cake is the go-to cake in our family for birthdays. The coconut-pecan frosting is amazing, but the cake itself is really moist and delicious. Sometimes I spread chocolate frosting up the sides, but I usually serve this cake naked—without frosting. I think you can taste the cake and the coconut-pecan frosting better without chocolate frosting. But most of my family like it better with chocolate frosting. I guess I’m weird that way. 🙂
“Naked” cake with no chocolate frosting on the sides.
Moist and delicious all the way through.
You don’t need a very big slice because this cake is so rich. Of course, big slices are allowed!
There’s no match for a homemade German Chocolate Cake!
Ingredients
For the cake:
- 1 4-ounce bar Baker’s German Sweet Chocolate
- ½ cup water
- 1 cup butter
- 2 cups sugar
- 4 egg yolks
- 1 teaspoon vanilla
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 4 stiffly beaten egg whites
For coconut-pecan frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 slightly beaten egg yolks
- ½ cup butter
- 1 teaspoon vanilla
- 1 ½ cups sweetened, shredded coconut
- 1 cup chopped pecans
Instructions
For the cake:
- Boil chocolate bar in water until melted. Cool.
- In a large mixing bowl, cream butter and sugar until fluffy. Add 4 egg yolks one at a time beating well after each.
- Blend in 1 teaspoon vanilla and chocolate mixture.
- In a separate bowl, sift together flour, baking soda, and salt together.
- Add a small part of the flour mixture to batter alternately with a small part of the buttermilk, gradually. Beat after each addition until smooth.
- Fold in 4 stiffly beaten egg whites.
- Pour into 3 9-inch layer round pans lined on the bottom with wax or parchment paper.
- Bake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean.
For the frosting:
- Combine evaporated milk, sugar, 3 slightly beaten egg yolks, butter, and vanilla.
- Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat.
- Add coconut and pecans.
- Cool until thick enough to spread, beating occasionally. Makes 2 ½ cups.
