Here’s a recipe for you:
German Chocolate Cake with Coconut-Pecan Frosting
Ingredients
For the Cake:
- 1 package (4 oz) German sweet chocolate (Baker’s brand is common)
- ½ cup boiling water
- 1 cup butter (2 sticks), softened
- 2 cups sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 2 ½ cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks, beaten lightly
- ½ cup butter (1 stick)
- 1 teaspoon vanilla extract
- 1 ⅓ cups sweetened shredded coconut
- 1 cup chopped pecans
Directions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour 3 (9-inch) round cake pans.
- Melt chocolate in boiling water, stir until smooth. Let cool.
- Cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each. Stir in vanilla and cooled chocolate.
- In another bowl, sift flour, soda, and salt. Add alternately with buttermilk to the chocolate mixture, beginning and ending with flour.
- Beat egg whites until stiff peaks form. Gently fold into batter.
- Divide batter evenly into pans. Bake 30–35 minutes or until toothpick comes out clean. Cool completely.
Make the Frosting:
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 12 minutes).
- Remove from heat. Stir in coconut and pecans. Let cool until thick enough to spread.
Assemble:
- Place first cake layer on a plate, spread frosting over top. Repeat with remaining layers.
- Spread frosting over the top and sides of cake.
- Garnish with extra pecans if desired (like in your picture).
