German Chocolate Cake
This German Chocolate Cake recipe serves up the most sumptuous chocolate treat. A delicious coconut pecan frosting adorns a rich and moist cake, that’s nothing short of show stopping!
Moist, rich chocolate cake with layers of gooey coconut pecan frosting, this German Chocolate Cake recipe is pure heaven! It looks as good as it tastes, even novice bakers can whip this up with ease.
Great for parties, birthdays, Valentine’s Day, Wednesdays, any days really! It has a dreamy, creamy filling. Made with toasted pecans, shredded coconut and vanilla, this easy frosting goes so well with chocolate! This cake is moist and chocolaty. Melt in the mouth chocolate cake layers made with buttermilk, sour cream and sweet German’s chocolate.
It looks as good as it tastes. This beautiful 4 layer cake is perfect for parties and decadent desserts! You can make the cake, coconut frosting frosting at least one day in advance. This way, the cake is really easy to put together!
Ingredients:
- 4 egg yolks lightly beaten; room temperature
- 1 can full-fat evaporated milk
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 tablespoons unsalted butter
- 1½ teaspoons fresh-squeezed lemon juice
- 7 ounces sweetened shredded coconut lightly toasted
- 1½ -2 cups chopped pecans toasted
- 1 4-ounce package BAKER’S German’s Sweet Chocolate
- ½ cup boiling water
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs room temperature, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk room temperature
- ½ cup sour cream or Greek yogurt room temperature