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🎂 German Chocolate Cake 🍫
Rich, moist chocolate layers paired with a gooey caramel-coconut-pecan frosting—this cake is a timeless classic for any celebration. Save this recipe to bake your next showstopper dessert!

Ingredients

For the chocolate cake layers:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup cocoa powder (Dutch-processed or natural)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup buttermilk (or 1 tablespoon lemon juice/vinegar + milk to make 1 cup)
• 1/2 cup neutral oil (like grapeseed or melted coconut oil)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1 cup hot coffee

For the coconut-pecan frosting:

• 1 cup evaporated milk
• 1 cup light brown sugar, lightly packed
• 3 egg yolks, beaten
• 1/2 cup unsalted butter, cut into chunks
• 1-1/2 cups sweetened shredded coconut, toasted
• 1 cup pecans, chopped and toasted
• 1-1/2 teaspoons vanilla extract
• A pinch of sea salt

Instructions

Step 1: Bake the chocolate cake

1. Preheat oven to 175°C (350°F). Grease and line the bottoms of three 8-inch round cake pans (or use two 9-inch pans).
2. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk together eggs, buttermilk, oil, vanilla, and almond extract until smooth.
4. Gradually stir wet ingredients into the dry mixture. Add hot coffee and mix until smooth (batter will be thin).
5. Divide batter evenly into pans. Bake 25-30 minutes for 8-inch pans (35 minutes for 9-inch pans) or until a toothpick comes out clean. Let cool for 10 minutes before transferring to a wire rack.

Step 2: Make the coconut-pecan frosting

1. Toast the coconut and pecans at 160°C (325°F) for 5-7 minutes, stirring occasionally.
2. In a medium saucepan, whisk together evaporated milk, brown sugar, and egg yolks. Add butter and cook over medium heat, stirring constantly, until thickened (about 10-12 minutes).
3. Remove from heat and stir in toasted coconut, pecans, vanilla, and salt. Let cool to room temperature (filling thickens as it cools).

Step 3: Assemble the cake

1. Place one cooled cake layer on a serving plate. Spread a generous amount of coconut-pecan frosting on top.
2. Add the second cake layer, spread frosting, then top with the final layer. Use the remaining frosting on top.
3. Sprinkle extra toasted pecans or coconut flakes for garnish, if desired. Let the cake set for at least an hour before serving.

Tips

• Toasting the coconut and pecans enhances their flavor—don’t skip this step.
• For an extra indulgent touch, drizzle chocolate ganache over the top.
• Store leftovers at room temperature for up to 2 days or refrigerate for up to a week.

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