Moist layers of chocolate cake with a rich, buttery coconut-pecan frosting — a German-American classic!
Ingredients
- 4 oz (113g) German sweet baking chocolate, chopped
- ½ cup (120ml) boiling water
- 2 ½ cups (300g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 1 cup (240ml) evaporated milk
- 1 cup (200g) brown sugar, packed
- 3 large egg yolks, beaten
- ½ cup (113g) unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans, toasted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans. Line bottoms with parchment paper for easy removal.
- Place chopped German chocolate in a small bowl. Pour boiling water over it and stir until melted and smooth. Set aside to cool.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream butter and sugar together until light and fluffy (3–5 minutes). Add egg yolks, one at a time, beating well after each. Mix in the melted chocolate and vanilla extract.
- Alternately add flour mixture and buttermilk in batches, starting and ending with flour. Beat until smooth.
- In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the cake batter using a spatula. Don’t overmix — this gives the cake its light texture.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- In a medium saucepan, combine evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, for 10–12 minutes, until thickened and golden.
- Remove from heat and stir in vanilla, coconut, and toasted pecans. Cool the frosting to room temperature — it will thicken more as it cools.
- Place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting over the top. Repeat with the remaining layers, ending with frosting on top. Traditionally, the sides are left unfrosted, but you can frost them too if desired. Optional: Garnish with extra toasted pecans, chocolate shavings, or a drizzle of melted chocolate.
Notes
Serve slightly warm or at room temperature. Great with coffee or a scoop of vanilla ice cream. Perfect for birthdays, holidays, or Sunday dinners. No buttermilk? Use 1 tbsp lemon juice or vinegar in 1 cup milk, let sit for 5 mins. Make-ahead: Bake the cake layers a day in advance. Store wrapped at room temp. Frosting shortcut: Use store-bought coconut-pecan frosting in a pinch — but homemade tastes way better! Add chocolate ganache: Drizzle chocolate ganache over the top layer for extra indulgence. Cupcake version: Divide into 24 cupcake liners and bake for 18–22 minutes. Storage: Room Temp 2–3 days (Covered or in airtight container), Refrigerator 5–6 days (Best for warm climates), Freezer Up to 2 months (Wrap individual slices or layers).
