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Three-layer German chocolate cake with coconut pecan topping on a simple birthday cake stand

Classic German Chocolate Cake With Coconut Pecan Frosting

Three soft chocolate layers filled and topped with cooked coconut pecan frosting. This ingredient-based draft uses traditional proportions and needs a kitchen test before publication.
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Prep Time 45 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Calories: 703
Ingredients Equipment Method Notes

Ingredients
  

For the chocolate cake:
  • 4 ounces sweet baking chocolate chopped (Baker's German's Sweet Chocolate is the traditional style; check package ingredients)
  • 1/2 cup hot water to melt the chocolate
  • 2 cups all-purpose flour spooned into the cup, then leveled
  • 1 teaspoon baking soda do not replace with the same amount of baking powder
  • 1/2 teaspoon fine salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs separated (use both yolks and whites)
  • 1 teaspoon alcohol-free vanilla extract
  • 1 cup buttermilk at room temperature
For the coconut pecan frosting:
  • 1 cup evaporated milk not sweetened condensed milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 teaspoon alcohol-free vanilla extract
  • 1 1/3 cups sweetened shredded coconut
  • 1 cup chopped pecans

Equipment

  • Three 9-inch round cake pans
  • parchment paper rounds
  • electric hand mixer
  • Medium heavy-bottomed saucepan
  • wire cooling racks
  • Silicone spatula

Method
 

  1. Stir 4 ounces chopped sweet baking chocolate into 1/2 cup hot water for 2 to 3 minutes; cool 10 minutes. Chef's Note: It should be glossy, with no lumps.
  2. Whisk 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt for 30 seconds. No white pockets should remain.
  3. Beat 1 cup softened unsalted butter with 2 cups granulated sugar for 3 to 4 minutes. Chef's Note: It should look pale and fluffy.
  4. Beat in the 4 egg yolks one at a time, about 30 seconds each. The mixture should look smooth.
  5. Mix in the cooled chocolate and 1 teaspoon alcohol-free vanilla for 30 seconds. Look for even brown color.
  6. Add flour in three portions, alternating with 1 cup buttermilk in two portions, mixing about 2 minutes on low. Stop when no dry flour remains.
  7. Beat the 4 egg whites with clean beaters for 2 to 3 minutes. The soft peaks should curl at their tips.
  8. Fold whites into the batter in three additions over about 1 minute. Chef's Note: No long white streaks should remain.
  9. Divide batter among three prepared 9-inch pans; bake at 350°F for 30 to 35 minutes. A toothpick should carry moist crumbs, not wet batter.
  10. Cool layers in pans for 15 minutes, then on racks for 45 minutes. They should feel completely cool.
  11. Whisk 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, and 1/2 cup butter over medium heat for 10 to 12 minutes. Stir constantly until it coats a spoon.
  12. Off heat, stir in 1 teaspoon alcohol-free vanilla, 1 1/3 cups sweetened coconut, and 1 cup chopped pecans for 1 minute. Cool 45 minutes until it mounds on a spoon.
  13. Stack cooled layers, spreading filling between and across the top, in about 10 minutes. The topping should hold without sliding.

Notes

This assembled recipe has not been tested in the My Recipe Nook kitchen; check bake time and filling consistency in a test bake.
Use alcohol-free vanilla extract and check chocolate and other packaged ingredients for halal-suitable labeling.
Storage: Refrigerate in an airtight container for up to 4 days; freeze wrapped slices for up to 2 months for best texture.