This is a classic German Chocolate Cake made with a moist and delicious chocolatey cake and a rich coconut-pecan frosting.
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (65g) unsweetened cocoa powder, sifted
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup (125ml) vegetable oil
- 1 cup (250ml) whole milk
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup (250ml) hot water
- 1 cup (250ml) evaporated milk
- 1 cup (200g) granulated sugar
- 3 large egg yolks
- 1/2 cup (114g) unsalted butter
- 1 1/3 cup (115g) unsweetened shredded coconut
- 1 cup (125g) chopped pecans
- 1 tsp vanilla extract
- Preheat oven to 350F and grease two 9″ round cake pans with non-stick baking spray.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the vegetable oil, milk, vanilla, and eggs.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Slowly add in the hot water and stir until the batter is well combined.
- Divide the batter evenly into the prepared baking pans.
- Bake for 30-32 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting. Trim the top of the cakes if needed.
- In a medium saucepan, stir together the evaporated milk, sugar, and egg yolks. Add butter and cook over medium heat, whisking constantly until mixture thickens to a pudding-like consistency (about 10-12 minutes).
- Remove from heat, stir in the coconut, pecans, and vanilla. Let cool for 30 minutes.
- Spread half the frosting on one cake, top with the other cake, and spread the remaining frosting on top.
Leftovers can be tightly covered and stored at room temperature for 1-2 days or in the fridge for up to 5 days.
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: german chocolate cake recipe, coconut pecan frosting, chocolate layer cake