The best homemade German chocolate cake with layers of coconut and pecan frosting and chocolate frosting. This cake is amazing!
Growing up, there were seven people in my family, and almost every one of us requested this German chocolate cake for our birthdays.
I was very lucky, being a twin, because my mom made my two favorite cakes! A German chocolate cake for my sister, and a carrot cake for me! What could be better than a little piece of each for your birthday?
My mom always made it upside down, with coconut frosting between the layers and on top of the cake, and homemade chocolate frosting covering the outside.
What is German Chocolate Cake?
The name German chocolate cake is a bit misleading, as it is not really a German dessert. Traditionally, the cake is lighter in color, with a slight chocolate flavor, and the entire cake is usually covered with a coconut and pecan glaze. My family’s version is a chocolate cake with chocolate frosting covering the cake and coconut frosting on the top and center of the cake. This cake really can’t be beat, especially if you are a chocolate lover!
Ingredients
1/2 cup boiling water
4 ounces of sweet German baking chocolate
2 cups sugar
1 cup butter, softened
4 egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg whites, beaten until stiff
Coconut and pecan frosting
1 cup sugar ( 1 1/2 cups)
1/2 cup butter ( 3/4 cup)
1 cup evaporated milk ( 12 oz. can)
1 teaspoon vanilla ( 1 1/2 teaspoons)
3 egg yolks ( 4 egg yolks )
1 1/3 cups flaked coconut ( 2 cups )
1 cup chopped pecans ( 1 1/2 cup )
Instructions
Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.
Pour boiling water over chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large bowl until light and fluffy. Beat in egg yolk, one at a time. Beat in chocolate and vanilla on low speed.
Beat in flour, baking soda and salt alternately with buttermilk, beating after each addition until smooth. Fold in egg whites.
Divide batter among pans. Bake square pans for 40 to 45 minutes or round pans for 35 to 40 minutes. Check for doneness with a toothpick in the center. Cool and top with coconut-pecan glaze.
Coconut-Pecan Glaze: Combine sugar, butter, milk, vanilla and egg yolks in a saucepan. Cook over medium heat, stirring occasionally, until thickened, about 12 minutes. Remove from heat. Stir in coconut and pecans. Beat until spreadable. Cool and thicken before frosting cake.