Description
A rich and indulgent dessert featuring moist chocolate layers topped with creamy coconut-pecan frosting, perfect for celebrations.
Ingredients
Scale
- 4 oz Baker’s German Sweet Chocolate
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tsp baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups evaporated milk
- 4 large egg yolks
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Melt chocolate and set aside to cool.
- Mix dry ingredients and wet ingredients in separate bowls, then combine with melted chocolate.
- Divide batter between greased cake pans and bake at 350°F for 30-35 minutes.
- Cook frosting with evaporated milk, egg yolks, butter, coconut, and pecans until thickened.
- Layer and frost the cake once cooled.
Notes
- For a gluten-free option, use a suitable flour substitute.
- Store at room temperature for 3 days or refrigerate for a week.
- Use warm water on the knife for clean slices.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Baker’s German Chocolate Cake Recipe, coconut-pecan frosting, chocolate dessert