German Chocolate Cake with Coconut Pecan Frosting

Name: German Chocolate Cake with Coconut Pecan Frosting
Prep time: 55 min
Cook time: 50 min
Total time: 1 h 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1½ cups (170 g) pecan halves, roughly chopped; 1½ cups (one 12-oz can) (354 ml) evaporated milk; 1 cup (200 g) granulated sugar; 4 yolks (72 g) large egg yolks, lightly beaten; ½ cup (1 stick) (113 g) unsalted butter, cut into 8 pieces; 1 tsp (5 ml) pure vanilla extract; ¼ tsp (1½ g) fine salt; 2⅓ cups (200 g) sweetened shredded coconut, lightly packed; 4 oz (113 g) sweet baking chocolate (such as German's), finely chopped; ½ cup (120 ml) boiling water; 1 cup (2 sticks) (227 g) unsalted butter, at room temperature, cut into 1-inch pieces; 2 cups (400 g) granulated sugar, divided: 1½ cups (300 g) for the batter and ½ cup (100 g) for the whites; 4 yolks (72 g) large egg yolks, at room temperature; 2 tsp (10 ml) pure vanilla extract; 2½ cups (312 g) all-purpose flour, spooned into the cup and leveled; 1 tsp (5 g) baking soda; ½ tsp (3 g) fine salt; 1 cup (240 ml) buttermilk, at room temperature; 4 whites (120 g) large egg whites, at room temperature, no trace of yolk; 1 tbsp (14 g) unsalted butter, softened, for greasing the pans

From the MyKitchenBank Kitchen

Three tender, buttermilk-rich chocolate layers lightened with whipped egg whites, filled and topped with a classic cooked caramel-like frosting loaded with toasted pecans and sweet coconut.

Prep: 55 min
Cook: 50 min
Wait: 1 hr 35 min
Total: 3 hr 20 min
Makes: 1 three-layer 9-inch cake (12 slices)

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Ingredients

12 servings

For the frosting
1½ cups (170 g) pecan halves, roughly chopped
1½ cups (one 12-oz can) (354 ml) evaporated milk
1 cup (200 g) granulated sugar
4 yolks (72 g) large egg yolks, lightly beaten
½ cup (1 stick) (113 g) unsalted butter, cut into 8 pieces
1 tsp (5 ml) pure vanilla extract
¼ tsp (1.5 g) fine salt
2⅓ cups (200 g) sweetened shredded coconut, lightly packed
For the cake
4 oz (113 g) sweet baking chocolate (such as German's), finely chopped
½ cup (120 ml) boiling water
1 cup (2 sticks) (227 g) unsalted butter, at room temperature, cut into 1-inch pieces
2 cups (400 g) granulated sugar, divided: 1½ cups (300 g) for the batter and ½ cup (100 g) for the whites
4 yolks (72 g) large egg yolks, at room temperature
2 tsp (10 ml) pure vanilla extract
2½ cups (312 g) all-purpose flour, spooned into the cup and leveled
1 tsp (5 g) baking soda
½ tsp (3 g) fine salt
1 cup (240 ml) buttermilk, at room temperature
4 whites (120 g) large egg whites, at room temperature, no trace of yolk
1 tbsp (14 g) unsalted butter, softened, for greasing the pans

Equipment (10)

Three 9-inch (23 cm) round cake pans, at least 2 inches (5 cm) deep
Parchment paper
Stand mixer or hand mixer with large bowl
Medium heatproof bowl and kettle
Rimmed baking sheet
3-quart (3 L) heavy-bottomed saucepan
Heatproof spatula and whisk
Instant-read thermometer
Wire cooling racks
Serrated knife and offset spatula

Steps

Before you start

Set out the butter, buttermilk, and all 8 eggs 1 hour ahead so they come to room temperature (about 68°F/20°C). Separate the eggs while cold, then let the yolks and whites warm up.
You need 4 yolks and 4 whites for the cake plus 4 more yolks for the frosting, so 8 eggs in all; keep the 4 cake yolks and 4 frosting yolks in separate bowls.
Make sure your mixing bowl and whisk are completely grease-free, or the egg whites will not whip properly.
Plan the timing: the frosting is cooked while the cakes cool, and it needs about 45 minutes to cool and thicken before you can spread it.

1
Toast the pecansOven 350°F / 175°C
- Heat the oven to 350°F (175°C) with a rack in the middle.
- Spread the 1½ cups chopped pecans on a rimmed baking sheet and toast for 8 minutes, stirring once halfway, until fragrant and a shade darker.
- Tip them onto a plate to stop the cooking.
- Leave the oven on.
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Ready when: Pecans smell nutty and are lightly browned at the edges
Tip: Pecans burn quickly; set a timer and don't walk away after minute 6.
2
Prep pans, melt chocolate
- Grease the bottoms and sides of three 9-inch (23 cm) round pans with the 1 tbsp softened butter, line the bottoms with parchment circles, and grease the parchment lightly.
- Put the chopped chocolate in a medium heatproof bowl, pour the ½ cup boiling water over it, let sit 1 minute, then whisk until completely smooth.
- Set aside to cool to lukewarm while you continue.
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Ready when: Chocolate mixture is glossy and smooth
Tip: Hot chocolate would scramble the egg yolks in the next step, so make sure it is only lukewarm.
3
Cream butter and sugar
- In a large bowl, beat the 1 cup room-temperature butter and 1½ cups (300 g) of the cake sugar on medium-high speed for 3 to 4 minutes until pale and fluffy.
- Beat in the 4 cake yolks one at a time, scraping the bowl after each.
- Beat in the 2 tsp vanilla, then the cooled chocolate mixture on low speed until evenly combined and no streaks remain.
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Ready when: Butter mixture is pale, light, and noticeably increased in volume
Tip: Measure out ½ cup (100 g) of the sugar now and set it aside for the egg whites.
4
Alternate flour and buttermilk
- Whisk the flour, baking soda, and ½ tsp salt together in a bowl.
- With the mixer on low, add the flour mixture in 3 additions alternating with the buttermilk in 2 additions, starting and ending with flour.
- Mix just until each addition disappears into the batter.
- The batter will be thick and smooth.
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Ready when: No dry flour streaks remain and the batter is smooth
Tip: Overmixing develops gluten and makes the cake tough, so stop as soon as it is combined.
5
Whip and fold whites
- In a clean, dry bowl with clean beaters, beat the 4 egg whites on medium speed until foamy, then gradually add the reserved ½ cup (100 g) sugar.
- Increase to high and beat 3 to 4 minutes until stiff, glossy peaks form.
- Stir one-third of the whites into the batter to lighten it, then gently fold in the rest with a spatula, scooping from the bottom, until no white streaks remain.
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Ready when: Whites hold a stiff peak when the beater is lifted, and the folded batter is uniformly brown and airy
Tip: Fold gently; stirring hard deflates the whites and gives dense layers.
6
Bake the layersOven 350°F / 175°C
- Divide the batter evenly among the three pans (about 590 g each if you weigh it) and smooth the tops.
- Bake at 350°F (175°C) for 28 to 32 minutes, rotating the pans halfway through if your oven is uneven, until a toothpick in the center comes out clean or with a few dry crumbs.
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Ready when: Tops spring back when lightly pressed and edges just start to pull away from the pan
Tip: Avoid opening the oven in the first 20 minutes so the layers don't sink.
7
Cool the layers
- Cool the cakes in their pans on wire racks for 10 minutes.
- Run a thin knife around the edges, turn each layer out onto a rack, peel off the parchment, and let cool completely, about 50 more minutes, until no warmth remains when you touch the bottoms.
- Start the frosting while they cool.
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Ready when: Layers feel completely cool to the touch
Tip: Frosting a warm cake makes the layers slide and the frosting turn greasy.
8
Cook the frosting base
- In a heavy 3-quart saucepan, whisk together the evaporated milk, frosting sugar, 4 beaten yolks, butter pieces, and ¼ tsp salt.
- Cook over medium heat, stirring constantly with a heatproof spatula and scraping the bottom and corners, for 10 to 12 minutes until the mixture reaches 170°F (77°C), turns golden, and coats the back of a spoon.
- It will bubble gently at the edges.
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Ready when: Thickened, golden, 170°F (77°C), and a finger drawn across the back of the spoon leaves a clean line
Tip: Don't walk away or turn the heat up; the yolks can scramble or scorch on the bottom.
9
Finish and cool frosting
- Remove the pan from the heat and stir in the vanilla, toasted pecans, and shredded coconut.
- Scrape into a bowl and let cool for 45 minutes at room temperature, stirring every 10 to 15 minutes, until thick and spreadable like soft peanut butter.
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Ready when: Frosting is thick, no longer hot, and holds a mound on the spoon
Tip: If it's still runny after 45 minutes, chill it 10 minutes and stir; if too stiff, stir in a splash of evaporated milk.
10
Assemble the cake
- Level the layers with a serrated knife if domed.
- Place one layer on a serving plate and spread with one-third of the frosting (about 1 cup), almost to the edge.
- Repeat with the second layer and frosting, then top with the third layer and the remaining frosting, spreading it to the edge.
- Traditionally the sides are left unfrosted.
- Let the cake sit 20 minutes before slicing with a sharp knife wiped clean between cuts.
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Ready when: Layers are stacked evenly with a thick, even frosting layer between each
Tip: Slide strips of parchment under the bottom layer to keep the plate clean.

Good to know

Tips

Weigh the flour (312 g) if you can; scooped flour can add up to 1/2 cup extra and give a dry cake.
Stir the frosting constantly and scrape the corners of the pan so it cooks evenly without scorching.
Stir the toasted pecans and coconut in off the heat so they stay crunchy and don't turn greasy.
For neat slices, chill the finished cake for 30 minutes first, then cut with a hot, dry knife.

Make ahead

Bake the layers up to 1 day ahead, cool completely, wrap each tightly in plastic, and keep at room temperature. The frosting can be made up to 3 days ahead and refrigerated; let it sit at room temperature 30 minutes and stir before spreading. Layers can also be frozen up to 2 months.

Storage & reheating

Room temperature: up to 2 hours for serving. Fridge: cover and refrigerate up to 4 days because of the egg-yolk and evaporated milk frosting; let slices sit 30 minutes at room temperature before serving. Freezer: freeze unfrosted layers up to 2 months, or wrapped slices up to 1 month, and thaw overnight in the fridge. No reheating needed.

Substitutions

sweet baking chocolate (such as German's) → 3 oz (85 g) semisweet chocolate plus 1 tbsp (13 g) extra sugar added to the batter. Gives a slightly more bittersweet, less traditional flavor.
buttermilk → 1 cup (240 ml) milk mixed with 1 tbsp lemon juice or white vinegar, rested 5 minutes. Works well; the acid is needed to activate the baking soda.
pecan halves → walnuts, toasted and chopped. Slightly more bitter but still good.
sweetened shredded coconut → unsweetened shredded coconut plus 2 tbsp (25 g) extra sugar in the frosting. Less sweet with a more pronounced coconut flavor.