This year for my dad's birthday, he requested a German Chocolate Cake for dessert. Shockingly enough, I have both never made a German Chocolate Cake, nor eaten one....so I wasn't really sure how it was supposed to taste, look, etc etc.

With much research, and thought, I came up with this recipe - a combination of a deliciously moist chocolate cake (infused with coffee and coconut milk), a coconut and pecan filling in a pseudo-caramel sauce, and lastly a Chocolate Buttercream Frosting that is to die for!

Dad was extremely happy (woohoo!) - but we all agreed this is one of those super rich cakes that could feed a small army for the sheer fact than one can't eat a huge slice of it in one sitting.

**TO ASSEMBLE THE CAKE**

Lay down one of your layers of cake.

Top with half of the filling mixture.

Lay the other layer of cake on top.

Carefully frost the sides and the top of the cake (using up all of the frosting).

Then top the cake with the remaining filling.

German Chocolate Cake - For the Cake

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
Yield
Makes 2, 8" round cakes

Ingredients

  • 1 1/2 Sticks Butter
  • 3/4 Cup Cocoa Powder
  • 1 Cup Coffee (brewed and cooled)
  • 1 Cup Coconut Milk
  • 1 Cup Brown Sugar
  • 1 Cup Granulated Sugar
  • 3 Eggs
  • 1 Tablespoon Vanilla
  • 2 1/4 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt

Directions

  • Preheat oven to 350 degrees. Take 2, 8” cake pans and line with parchment paper - spray with non-stick spray.
  • Combine butter, cocoa powder and coffee in a saucepan. Cook over low heat till butter is melted, stirring till cocoa powder is well incorporated. Remove from heat and stir in the milk and coconut milk. Transfer into a large bowl. Whisk in the sugars. Whisk in the eggs, then whisk in the vanilla
  • In a separate bowl, sift the flour, baking powder, baking soda and salt. Fold the dry ingredients into the wet ingredients and mix until just incorporated.
  • Pour batter into prepared pans - as evenly as possible. Bake in the oven for 30 minutes or until a toothpick is inserted in the center of the cake and comes out clean. Remove from over and allow to cool completely.

German Chocolate Cake - For the Filling

Prep Time
5 Minutes
Cook Time
10 Minutes
Total Time
15 Minutes
Yield
Yields 2 cups

Ingredients

  • 1 Cup Brown Sugar
  • 1 Cup Evaporated Milk
  • 3 Egg Yolks
  • 1 Stick Butter
  • 1 Tablespoon Vanilla
  • 1 1/2 Cups Sweetened Coconut Flakes
  • 1 1/2 Cups Roasted and Unsalted Chopped Pecans

Directions

  • Combine brown sugar, evaporated milk, yolks and butter in a small saucepan. Cook over medium heat, whisking constantly till bubbling and thickened slightly. Remove from heat and stir in the coconut, vanilla and walnuts.
  • Cool before assembling cake.

German Chocolate Cake - For the Frosting

Prep Time
10 Minutes
Total Time
10 Minutes
Yield
Yields 1 cup

Ingredients

  • 1/4 Cup Butter (Room Temperature)
  • 2 oz Milk Chocolate Chips (melted and cooled)
  • 1/2 Tablespoon Vanilla
  • 2 T Whole Milk
  • 2 1/4 Cups Confectioner's Sugar

Directions

  • In large bowl, beat butter and chocolate until blended. Mix in vanilla and milk.
  • Gradually add confectioner's sugar and beat until completely blended.