German Chocolate Cake with Coconut-Pecan Filling is not just a dessert; it’s a celebration on a plate! This cake is rich, chocolatey, and packed with a sweet coconut-pecan filling that brings joy to any gathering. Whether it’s a weekend treat or a special occasion, this cake will surely impress.
Why make this recipe
You should make this cake because it’s perfect for any event. Birthdays, holidays, or just a weekend family dinner—everyone loves a slice of this deliciousness! Plus, it’s easy to make and always a hit. My family always asks for it whenever we have a get-together!
How to make German Chocolate Cake with Coconut-Pecan Filling
Making this cake is straightforward, and the result is well worth it. Let’s get into the steps and ingredients you’ll need.
Ingredients :
- 1 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 2 egg yolks
- 1 teaspoon vanilla extract (for filling)
- 1/2 cup evaporated milk
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together cocoa powder, flour, sugar, baking soda, baking powder, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until smooth.
- Carefully stir in the boiling water until well combined.
- Divide batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- To make the filling, combine coconut, pecans, brown sugar, egg yolks, evaporated milk, and vanilla extract in a saucepan. Cook over medium heat, stirring constantly until thickened.
- Once cooled, layer the cakes with the coconut-pecan filling in between.
- Frost with your preferred frosting, and enjoy your German Chocolate Cake!
How to serve German Chocolate Cake with Coconut-Pecan Filling
Serve this cake at room temperature. You can add a scoop of vanilla ice cream or whipped cream on the side for an extra touch of sweetness.
How to store German Chocolate Cake with Coconut-Pecan Filling
Store any leftovers in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week.
Tips to make German Chocolate Cake with Coconut-Pecan Filling
- Don’t rush the cooling process; make sure the cakes are completely cool before adding the filling.
- Use fresh coconut and pecans for a richer taste.
- Feel free to customize the frosting to your liking, whether it’s chocolate or cream cheese!
Variation (if any)
You can switch things up by adding a caramel drizzle on top or using a different type of nut in the filling, like walnuts.
FAQs
Q: Can I use chocolate cake mix instead of making it from scratch?
A: Yes, you can use a chocolate cake mix if you prefer a quicker option. Just follow the package instructions.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, and it will keep well in the freezer for up to 3 months.
Q: What type of frosting works best with this cake?
A: A classic chocolate frosting or cream cheese frosting pairs wonderfully with this cake, enhancing its rich flavors.