Description
Indulge in this rich and decadent German Chocolate Cake, layered with a luscious coconut-pecan frosting. Perfect for any celebration or just because!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
For the Frosting:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
Instructions
- Prepare the Oven and Pans:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round baking pans. - Mix the Cake Batter:
In a large bowl, stir together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add milk, vegetable oil, eggs, and vanilla to the dry ingredients. Mix on medium speed until well combined.
Reduce speed and carefully add boiling water. Beat on high speed for about 1 minute to incorporate air into the batter. - Bake the Cake:
Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pans for about 10 minutes. Remove from the pans and cool completely on a wire rack. - Make the Frosting:
Combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook over medium heat, stirring constantly until thickened, about 12 minutes.
Remove from heat and stir in coconut and pecans. Allow the frosting to cool until thick enough to spread. - Frost the Cake:
Frost the cake with the coconut-pecan frosting between layers, on top, and around the sides.
Notes
This cake is perfect for birthdays, holidays, or any special occasion!
- Prep Time: 20 minutes
- Cook Time: 35 minutes