German Chocolate Cake isn’t actually German—it’s a classic American dessert! 🎂 The recipe was originally created in 1957 using “Baker’s German’s Sweet Chocolate.” What makes this cake special is its rich, creamy coconut-pecan filling.
✨ Cake Ingredients:
- 2 cups flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter (softened)
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1/2 cup strong brewed coffee (cooled)
✨ Coconut-Pecan Filling Ingredients:
- 1 cup sweetened condensed milk
- 1 cup brown sugar
- 3 egg yolks
- 1/2 cup butter
- 1 tsp vanilla extract
- 1 1/2 cups shredded coconut
- 1 cup chopped pecans
Instructions:
- Preheat your oven to 350°F (175°C) and line three round cake pans with parchment paper.
- In a bowl, whisk together the dry ingredients. In another bowl, cream the butter and sugar, then add the eggs and vanilla. Gradually mix in the dry ingredients, alternating with the milk and coffee.
- Divide the batter evenly into the cake pans and bake for about 30 minutes. Let them cool completely.
- For the filling, heat the condensed milk, brown sugar, egg yolks, and butter over medium heat until thickened (about 5-7 minutes). Remove from heat and stir in the coconut and pecans.
- Spread the coconut-pecan filling between the cake layers and on top.
For an extra indulgent touch, you can coat the cake in chocolate ganache. 🍫✨
Would you like a ganache recipe too? 😊
