Name: Easy German Chocolate Cake with Coconut Pecan Frosting
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 oz semi-sweet chocolate, finely chopped; 1/4 cup Dutch-process cocoa powder; 1/2 cup boiling water; 2 cups all-purpose flour; 3/4 tsp baking soda; 3/4 tsp salt; 12 tbsp unsalted butter, softened; 1 cup granulated sugar; 3/4 cup packed light brown sugar; 4 large eggs, room temperature; 1 tsp vanilla extract; 3/4 cup full-fat sour cream, room temperature; 2 cups heavy cream or evaporated milk (frosting); 2 cups granulated sugar (frosting); 6 large egg yolks (frosting); 1 tsp salt (frosting); 1 cup unsalted butter (frosting); 2 tsp vanilla extract (frosting); 2 cups toasted, finely chopped pecans; 4 cups toasted sweetened shredded coconut

Description

An ultra-moist, rich German chocolate cake made with melted chocolate, Dutch-process cocoa, and sour cream, layered with a buttery, gooey, homemade coconut pecan frosting. A nostalgic bakery-style dessert made simple for birthdays, holidays, and special occasions.

Ingredients

4 oz semi-sweet chocolate, finely chopped
1/4 cup Dutch-process cocoa powder
1/2 cup boiling water
2 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp salt
12 tbsp unsalted butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
4 large eggs, room temperature
1 tsp vanilla extract
3/4 cup full-fat sour cream, room temperature
2 cups heavy cream or evaporated milk (frosting)
2 cups granulated sugar (frosting)
6 large egg yolks (frosting)
1 tsp salt (frosting)
1 cup unsalted butter (frosting)
2 tsp vanilla extract (frosting)
2 cups toasted, finely chopped pecans
4 cups toasted sweetened shredded coconut

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Instructions

Preheat oven to 350°F. Grease two 9-inch pans, line with parchment, and grease again. Combine chopped chocolate, cocoa, and boiling water; cover 5 minutes, then whisk smooth and cool.
Cream butter, granulated sugar, and brown sugar for 3 minutes. Add eggs one at a time, then vanilla. Mix in cooled chocolate mixture.
Whisk flour, baking soda, and salt. With mixer on low, alternate adding dry ingredients and sour cream, starting and ending with flour. Mix just until combined.
Divide batter between pans and bake 30 minutes or until a toothpick comes out clean. Cool 10 minutes, then transfer to racks to cool completely.
For frosting, cook heavy cream, sugar, egg yolks, and salt over medium heat until thickened and coating a spoon. Remove from heat; stir in butter, vanilla, coconut, and pecans. Cool completely.
Slice each cake into two layers for a total of four. Layer cake and spread 1½ cups frosting between each layer, finishing with frosting on top. Leave sides bare or add buttercream if desired.

Notes

Toast coconut and pecans for deeper flavor. Use room-temperature dairy and eggs for a smooth batter. Cool cakes fully before frosting for clean layers.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baked
Cuisine: American