German Chocolate Coconut Cake

Rich and indulgent German chocolate cake layered with a sweet, nutty coconut-pecan filling, and finished with creamy chocolate frosting. Perfect for special occasions.

Cook time: 120 minutes

Servings: 12

Ingredients

• 4 oz semi-sweet chocolate
• 0.5 cup boiling water
• 1 cup unsalted butter softened
• 2 cup granulated sugar
• 4 egg yolks
• 1 tsp vanilla extract
• 4 oz melted chocolate
• 2.5 cup cake flour
• 1 tsp baking soda
• 0.5 tsp salt
• 1 cup buttermilk
• 4 egg whites
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 egg yolks beaten
• 0.5 cup unsalted butter
• 1 tsp vanilla extract
• 1.5 cup sweetened shredded coconut
• 1 cup chopped pecans
• 0.5 cup unsalted butter softened
• 0.67 cup unsweetened cocoa powder
• 3 cup powdered sugar
• 0.33 cup milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a small bowl, pour the boiling water over the chopped chocolate and stir until the chocolate is melted and smooth. Set aside to cool.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla extract and melted chocolate.
4. In a separate bowl, sift together the cake flour, baking soda, and salt.
5. Add the dry ingredients to the chocolate mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
7. Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
8. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and becomes golden brown, about 10-12 minutes. Remove from heat and stir in the shredded coconut and chopped pecans. Let the filling cool to room temperature.
9. In a large bowl, beat the butter until creamy. Gradually add the cocoa powder, powdered sugar, milk, and vanilla extract, beating until smooth and creamy.
10. Place one cake layer on a serving plate. Spread one-third of the coconut-pecan filling over the top. Add the second cake layer and spread another one-third of the filling over the top. Place the third cake layer on top, and spread the remaining filling over the top layer only. Use the chocolate frosting to frost the sides of the cake.
11. Slice and serve the cake at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.