Rich, moist chocolate cake layered with a sweet, buttery coconut-pecan frosting that tastes just like an old-fashioned homemade dessert! This classic American favorite is perfect for birthdays, holidays, family gatherings, or whenever you’re craving a slice of chocolate heaven. ❤️
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water or hot coffee
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
- Pinch of salt
Instructions:
- Preheat the oven: Heat to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the wet ingredients: Add the eggs, milk, oil, and vanilla. Beat until smooth. Carefully stir in the boiling water or hot coffee. The batter will be thin.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool completely: Let the cakes rest in their pans for 10 minutes, then turn them onto wire racks to cool completely.
- Make the frosting: In a saucepan, whisk together the evaporated milk, sugar, egg yolks, butter, and salt. Cook over medium-low heat, stirring constantly, for about 10–12 minutes until thickened. The mixture should reach 160°F (71°C) for food safety.
- Add the coconut and pecans: Remove from the heat and stir in the vanilla, shredded coconut, and chopped pecans. Let the frosting cool until thick enough to spread.
- Assemble the cake: Place one cake layer on a serving plate and spread half the coconut-pecan frosting over the top. Add the second layer and spread the remaining frosting over the top.
- Slice and serve: Let the cake set before slicing. Enjoy with a glass of cold milk or a cup of coffee!
Tip: Traditional German chocolate cake usually has coconut-pecan frosting on top of the cake layers rather than chocolate frosting covering the sides. For the richest flavor, use good-quality cocoa powder and allow the cake to cool completely before assembling.
❤️ Who would love a big slice of this old-fashioned German chocolate cake? 🍰