German Chocolate Cake with Coconut-Pecan Filling
This German Chocolate Cake features three layers of rich chocolate cake interspersed with a luscious coconut-pecan filling, creating a delightful and decadent dessert that will impress anyone.
Ingredients
Chocolate Cake Layers
- 1 cup unsweetened cocoa powder
- 1 cup boiling water used to melt the cocoa powder
- 1.5 cups all-purpose flour sifted
- 2 cups granulated sugar
- 1 cup unsalted butter softened to room temperature
- 4 large eggs Room temperature
- 1 tbsp vanilla extract
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Coconut-Pecan Filling
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 3 large egg yolks
- 1 tsp vanilla extract
- 2 cups shredded coconut
- 1 cup chopped pecans
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them.
- In a small bowl, mix the cocoa powder with boiling water until smooth. Let it cool.
- In a large bowl, cream the butter and sugar together until fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in the cooled cocoa mixture and vanilla extract. In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Baking
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes in the pans, then transfer them to wire racks to cool completely.
Making the Filling
- In a saucepan, combine evaporated milk, sugar, melted butter, egg yolks, and vanilla over medium heat.
- Stir continuously until the mixture thickens and turns golden brown.
- Remove from heat and stir in shredded coconut and chopped pecans. Allow to cool.
Assembly
- Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of coconut-pecan filling on top.
- Repeat with the second layer, then place the final cake layer on top and frost the entire cake with the remaining filling.
Notes
Let the cake sit for a few hours before slicing for the best results. If the filling is runny, chill it in the refrigerator to thicken.