Description
A delightful treat that balances rich chocolate flavor with a luscious coconut and pecan frosting, perfect for celebrations.
Ingredients
Scale
- 1 cup water
- 4 oz. German chocolate, chopped
- 1/2 cup unsweetened cocoa powder
- 2 1/2 cups all-purpose flour
- 2 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 5 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a saucepan, bring 1 cup of water to a boil, add chopped German chocolate, and stir until melted. Remove from heat and allow to cool slightly.
- In a bowl, combine flour, cocoa powder, baking soda, and salt.
- Cream the softened butter and sugar together until light and fluffy.
- Beat in the egg yolks one at a time, then add melted chocolate and vanilla extract.
- Gradually add the flour mixture alternately with buttermilk. Mix until just combined.
- In another bowl, beat the egg whites until stiff peaks form and fold into the batter.
- Divide the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, mix coconut and chopped pecans with beaten egg yolks, sugar, milk, and butter in a saucepan. Cook until thickened and cool before spreading between cake layers.
Notes
Serve cake at room temperature with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 40g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg