Name: German Chocolate Cake With The Coconut Pecan Frosting
Prep time: 45 min
Cook time: PT-495544H54M30S
Yield: N/A
Cuisine: German
Ingredients: 1 and 1/2 cups (298 g) granulated sugar; 1 and 1/2 cups (319 g) light brown sugar packed; 2 and 1/2 cups (300 g) all-purpose flour; 1 and 3/4 cups (149 g) unsweetened cocoa powder sifted; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 3 large eggs room temperature; 2 large egg yolks room temperature; 1 and 1/2 cups (340 ml) thai-style coconut milk well combined; 1/3 cup (76 g) full-fat sour cream room temperature; 3/4 cup (170 ml) unrefined coconut oil melted and slightly cooled; 3 teaspoons pure vanilla extract; 1 and 1/2 cups (340 ml) freshly made hot coffee; 2 ounces (57 g) german's sweet chocolate finely chopped; 1 and 1/2 cups (340 ml) evaporated milk well shaken; 6 large egg yolks room temperature; 1 cup (227 g) unsalted butter cut into tablespoons; 1/2 teaspoon vanilla extract; 2 and 1/2 cups (215 g) sweetened shredded coconut; 1 and 1/2 cups (171 g) pecans toasted and roughly chopped; 6 ounces (171 g) german's sweet chocolate roughly chopped; 4 ounces (113 g) unsweetened chocolate roughly chopped; 1 and 1/2 cups (340 g) unsalted butter room temperature; 2 and 3/4 cups (426 g) confectioners' sugar sifted; 2 teaspoons vanilla extract; 1/4 teaspoon salt; pecans for decorating

Ingredients

Scale

1 and 1/2 cups (298 g) granulated sugar
1 and 1/2 cups (319 g) light brown sugar packed
2 and 1/2 cups (300 g) all-purpose flour
1 and 3/4 cups (149 g) unsweetened cocoa powder sifted
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 large eggs room temperature
2 large egg yolks room temperature
1 and 1/2 cups (340 ml) thai-style coconut milk well combined
1/3 cup (76 g) full-fat sour cream room temperature
3/4 cup (170 ml) unrefined coconut oil melted and slightly cooled
3 teaspoons pure vanilla extract
1 and 1/2 cups (340 ml) freshly made hot coffee
2 ounces (57 g) german's sweet chocolate finely chopped
1 and 1/2 cups (340 ml) evaporated milk well shaken
6 large egg yolks room temperature
1 cup (227 g) unsalted butter cut into tablespoons
1/2 teaspoon vanilla extract
2 and 1/2 cups (215 g) sweetened shredded coconut
1 and 1/2 cups (171 g) pecans toasted and roughly chopped
6 ounces (171 g) german's sweet chocolate roughly chopped
4 ounces (113 g) unsweetened chocolate roughly chopped
1 and 1/2 cups (340 g) unsalted butter room temperature
2 and 3/4 cups (426 g) confectioners' sugar sifted
2 teaspoons vanilla extract
1/4 teaspoon salt
pecans for decorating

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Instructions

Preheat the oven to 350°F and prepare three 9-inch round cake pans with parchment paper and nonstick spray.
Combine granulated sugar, light brown sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and salt in a large bowl and mix well.
In a separate bowl, whisk together eggs, egg yolks, coconut milk, sour cream, coconut oil, and vanilla extract until well mixed. Fold this mixture into the dry ingredients until just combined.
In a spouted measuring cup, mix hot coffee and German chocolate until melted. Incorporate this into the batter, mixing until fully combined. Note that the batter will be thin.
Divide the batter evenly among the prepared pans and bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
Allow cakes to cool in the pans for 10 minutes before transferring to a cooling rack. Cool completely before frosting.

Notes

Ensure to line your cake pans correctly to prevent sticking.
For a richer flavor, consider using high-quality cocoa powder and chocolate.
The cake layers can be prepared a day in advance and stored in the refrigerator.

Author: Jesseca
Prep Time: 45 minutes
Cook Time: N/A
Category: Desserts
Method: Baking
Cuisine: German

Nutrition

Serving Size: 1 slice
Calories: 640
Sugar: 58 g
Sodium: 400 mg
Fat: 36 g
Saturated Fat: 21 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 79 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 125 mg