As the cakes cool, prepare the coconut pecan filling so it can cool and be ready at the same time. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes.
Remove from heat and stir in vanilla, toasted pecans, and coconut. Allow to cool completely before layering in cake. It will thicken even more as it cools. Alternative namesGerman's chocolate cakeTypeLayer cakeCourseDessertPlace of originUnited StatesRegion or stateTexasCreated byMrs. Sweet baking chocolate is traditionally used for the cake's flavor, but few recipes call for it today.
The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and pecans are stirred in. Occasionally, a chocolate frosting is spread on the sides of the cake and piped around the circumference of the layers to hold in the filling. Maraschino cherries are occasionally added as a garnish.
While the cake cools, prepare the Coconut-Pecan Frosting. Stir together evaporated milk, butter, granulated sugar, packed light brown sugar, and lightly beaten egg yolks in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter melts and sugars dissolve, 3 to 4 minutes. Cook, stirring constantly, until mixture is bubbling and thick, 12 to 14 more minutes. Remove pan from heat; stir in sweetened flaked coconut, chopped toasted pecans, and vanilla extract. Let stand, stirring occasionally, until slightly warm and spreadable, about 40 minutes.
In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt. In a large bowl, beat the 1 1/2 sticks of butter with the sugar until light and fluffy, 3 minutes. Beat in the eggs and egg yolk, one at a time, then beat in the vanilla. At low speed, beat in the buttermilk and the flour mixture in 3 alternating batches, ending with the flour mixture.
Fold in the melted chocolate until incorporated. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.
This classic cake is a towering, triple decker of deliciousness that no one will be able to resist. German chocolate cake might look difficult, but with this easy recipe you will never buy a pre-made version again. If you don't have buttermilk on hand, you can substitute one tablespoon of vinegar or lemon juice plus milk to make one cup. Be sure to let both the cakes and the frosting cool separately before assembling to create those unforgettable layers. Do you love cake as much as we do?
Don't miss our full collection of our best quick and easy cakes and cupcakes. I bake and cook a lot, but I never leave comments. I HAD to leave one for this recipe. My mom's favorite desert is german chocolate cake so I just made this for her for her birthday tomorrow. This is maybe the BEST recipe I have ever made for any desert.
The topping is spectacular and the cake is delicious and moist! I did sub out almond milk in the cake. Is there a good substitute for the evaporated milk in the frosting that is non-dairy? I can't wait for the family to try this. With the mixer on low, add half the flour mixture to the butter mixture, and mix to combine.
Add the coffee mixture and mix to combine. Then add the remaining flour mixture, scraping the bowl one more time to make sure everything has been combined. Divide the batter between the prepared pans, smooth the tops and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer cakes in the pans to a rack to cool for 5 minutes. Run a knife around the edges to loosen the cakes and invert them onto racks to cool completely.
In 2-quart saucepan, cook 1 cup sugar, the evaporated milk, 1/2 cup butter and 3 eggs over medium heat, stirring constantly, until mixture begins to bubble. Stir in coconut, pecans and 1 teaspoon vanilla. Cool completely, about 30 minutes. This all-time classic dessert combines rich chocolate cake with a distinctive coconut-pecan as the perfect complement. In fact, for many people, it's the German Chocolate Cake frosting that really makes this a dessert worth the indulgence. This German chocolate cake recipe is one of Betty Crocker's most popular desserts, and for good reason.
The step-by-step instructions clearly walk you through the process you need to create a homemade masterpiece. For a baking challenge that's impressive yet truly achievable, there's no better recipe to start with than German Chocolate Cake. In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed.
Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable. Contrary to the name of this easy chocolate cake recipe, German chocolate cake is actually an American invention. German chocolate cake is a layered chocolate cake that's topped with a rich coconut pecan frosting.
Pour the mixture into a bowl and stir in the chopped pecans, coconut and vanilla extract. Give it a good mix to make sure everything is well incorporated, then let it cool until it is spreadable. It's NEVER a bad idea to double the frosting recipe.
I doubled it in the cake pictured so there would be an abundance of that amazing coconut pecan frosting. I found your recipe by searching for a german chocolate cake. Loved how this cake came together, baked and served. I didn't get to taste the finished product because it was for a niece's birthday, but she LOVED it.
This recipe is easy to follow and has a beautiful chocolate color with great texture and body. Toast the pecans on a rimmed baking sheet until golden, 8 to 10 minutes. Let cool slightly, then coarsely chop. In a large saucepan, combine the butter, condensed milk and brown sugar and cook over moderately low heat, whisking frequently, until smooth.
Add the egg yolks and cook over moderately low heat, whisking frequently, until thickened, 8 to 10 minutes. Transfer the frosting to a large bowl and stir in 3 cups of the pecans and the coconut, vanilla and salt; let cool. If you've tried my tuxedo cake, black forest cake, or regular chocolate cake then you are familiar with the cake itself.
It's simply my favorite chocolate cake recipe. Sour cream, oil, eggs, and buttermilk keep it extremely moist. Cocoa powder supplies all our chocolate flavor, which is enhanced with a little espresso powder. The espresso powder is optional if you don't keep any. You'll also need hot liquid to properly dissolve and bloom the cocoa power. You can use hot water or hot coffee.
The cake won't taste like coffee, I promise, but the chocolate flavor will certainly be deep and divine! This frosting recipe was easy and turned out fabulous. Make sure you cook over medium to medium heat while stirring constantly to obtain a thick consistancy. This recipe is well worth the little extra effort. In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla.
Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake. We know you're Betty, you know you're Betty, now show it to the world with this amazing homemade German chocolate cake.
There's no cake more special, with its signature coconut-pecan filling and topping. Pick a day, grab the ingredients and start making amazing in your kitchen, like we know you can. Whisk together flour, baking soda, and salt in a bowl. Beat butter and sugars with a heavy-duty stand mixer on medium speed until light and fluffy, about 3 minutes. Add yolks, 1 at a time, beating just until blended after each addition.
Add melted chocolate mixture and vanilla; beat on low speed until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. In bowl of electric stand mixer with paddle attachment, mix butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add melted chocolate and vanilla and mix well.
Add flour mixture and buttermilk alternately, beating after each addition until smooth. This is a perfect German Chocolate Cake. I did not have my Mother's recipe I used to enjoy as a child and teenager, but this cake comes just as close as Mom made. The coconut-pecan frosting is to DIE for!
I made this cake a couple of weeks ago. Even with just the cake layers frosted it was still a HIT. I also decorated the top with pecan halves of which made this cake even MORE delicious. The next time I bake this cake I will make the frosting while the cake is baking to synchronize the cooling time of both.
Hi Latisha, Use this coconut pecan filling to fill a batch of super moist chocolate cupcakes. Half of the filling should be plenty, so you can halve the filling recipe or make the full filling recipe and freeze leftovers for up to 3 months. You can frost with chocolate buttercream. Hi Leah, Use this coconut pecan filling to fill a batch of super moist chocolate cupcakes. My variation of German chocolate cake is a bit different from the traditional.
It's still unapologetically decadent and indulgent, but it starts with my favorite super-moist darker chocolate cake. We'll use a coconut pecan filling enhanced with toasted pecans and top her off with chocolate buttercream, coconut, and more toasted pecans. Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Add half the milk, and mix until just incorporated.
Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans. Be careful not to let the mixture curdle. In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 4 eggs, one at a time, beating and scraping well after each addition. On low speed, beat in remaining cake ingredients until well blended, scraping bowl occasionally.
In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine, and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil.
Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute. Best Ever German Chocolate Cake a moist chocolate cake and traditional coconut pecan frosting, layer upon layer of goodness.
