German Chocolate Cake Recipe (Coconut and Pecan Coating)
This German chocolate cake recipe prepares soft cake layers with a vanilla batter and tops it with a coconut and pecan coating baked in evaporated milk. Proceed by measuring the ingredients and mixing them in order; In the how-to section you will also find baking control to prevent the cake from drying out.
Ingredients
Ingredients
Step-by-Step Method
Prepare the oven and molds
Preheat the oven to 175°C. Grease 2-3 round cake molds and line the bottom with baking paper; so the cakes come out easily.
Combine the dry mixture
Mix cake flour, baking soda and salt in a bowl. A short whisk is enough to avoid any lumps.
Mix the dough
Beat the butter and sugar until light in color. Add vanilla. Add the dry mixture and buttermilk alternately and mix on low speed; stop only when combined.
Add hot water
Pour boiling water into the dough in a thin stream and mix with a spatula. The dough may be runny; this is normal.
Bake
Divide the dough among the molds. Bake for about 45 minutes; When the toothpick comes out clean, take it out of the oven. Let it rest in the mold for 10 minutes and then turn it upside down on a wire rack to cool.
Bake the coconut-pecan coating
Heat evaporated milk, sugar and butter in a pot over medium heat. Cook, stirring, until it thickens. Remove from heat and add vanilla, coconut, and pecans; let it cool down.
Assemble the cake
When the cake layers are completely cooled, spread the coating between them and on top. Let rest for 15–20 minutes before slicing; The coating fits better.