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Delicious slice of German Chocolate Cake with coconut and pecan frosting

German Chocolate Cake

A rich and moist German Chocolate Cake topped with a delightful coconut-pecan frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsweetened cocoa powder Use premium cocoa for best flavor.
  • 1 cup sugar
  • 1 cup butter Don’t skimp on the butter for best results.
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup buttermilk Can substitute with milk plus a teaspoon of lemon juice.
For the Topping
  • 1 cup shredded coconut
  • 1 cup chopped pecans Toast for enhanced flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in the vanilla.
  4. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry mixture to the wet mixture alternately with buttermilk, starting and ending with the dry ingredients.
  6. Pour the batter evenly into the prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Let cakes cool in pans for 10 minutes, then turn them out onto wire racks to cool completely.
Topping
  1. Top with shredded coconut and chopped pecans before serving.

Notes

This cake can be made ahead of time and frosted the next day for best texture. The first five minutes out of the oven are crucial; allow it to firm up properly. Use a thin crumb coat for the topping to help it stick better.