Description
This rich and indulgent German chocolate cake combines the creamy sweetness of coconut and pecan topping with the deep flavors of chocolate. Perfect for holidays, birthdays, or any special occasion!
Ingredients
Scale
- For the Cake:
- 1 (15.25 oz) box German chocolate cake mix
- 1 (3.9 oz) box instant chocolate pudding mix
- 4 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- ½ cup water
- 1 teaspoon vanilla extract
- ½ cup unsalted butter (softened)
- For the Coconut-Pecan Topping:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Make the Cake Batter: In a large mixing bowl, combine the German chocolate cake mix, instant pudding mix, eggs, sour cream, vegetable oil, water, and vanilla extract. Beat on medium speed for 2-3 minutes, or until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then, turn it out onto a wire rack and let it cool completely.
- Prepare the Coconut-Pecan Topping: In a medium saucepan over medium heat, combine the butter, evaporated milk, sugar, and egg yolks. Cook, stirring constantly, for 8-10 minutes, or until the mixture thickens and begins to bubble. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool slightly.
- Assemble the Cake: Once the cake has cooled completely, spoon the coconut-pecan topping evenly over the top of the cake. Let it set for 10 minutes before serving.
- Serve: Slice and serve this decadent cake as a dessert or special occasion treat.
Notes
- Cake Mix Variations: If you prefer, you can use a homemade German chocolate cake recipe instead of the boxed mix. However, the convenience of the cake mix makes this recipe much quicker.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week. Let it come to room temperature before serving for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes