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German Chocolate Layer Cake With Coconut Pecan Frosting

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“A delicious German chocolate cake from scratch, with a coconut pecan frosting and filling. Recipe is from Diana Rattray's Guide to Southern U.S. Cuisine. Pretty Easy to make.. tastes awesome.”
READY IN:
1hr
SERVES:
10
YIELD:
1-2 layer cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease two 9-inch layer cake pans and line bottoms with waxed paper.
  2. Sift together flour, sugar, baking soda, baking powder, and salt.
  3. Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time.
  4. Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer.
  5. Pour batter into prepared cake pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean.
  6. Cool in pans on rack for 15 minutes. Remove and cool completely on racks.
  7. In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly.
  8. Remove from heat (mixture might appear a bit curdled).
  9. Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly.
  10. Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.
  11. Here then i added me own little flair, it's perfect just the way it is, but this adds a little something extra. I chopped up some more pecans somewhat small and pressed them into the sides all the way around. Then i just topped it with some chocolate shavings. Enjoy.

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