Description
A rich and indulgent German chocolate cake layered with a sweet coconut caramel filling and topped with smooth chocolate frosting for a classic decadent dessert.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or coffee
- 1/2 cup unsalted butter
- 1 cup evaporated milk
- 1 cup brown sugar
- 3 egg yolks
- 1 teaspoon vanilla extract (for filling)
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
- 1 1/2 cups chocolate frosting
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla extract; mix until smooth.
- Stir in hot water or coffee until batter is thin.
- Divide batter between pans and bake for 30–35 minutes. Cool completely.
- In a saucepan, melt butter and whisk in evaporated milk, brown sugar, and egg yolks.
- Cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool.
- Spread coconut caramel filling between cake layers and on top.
- Frost sides with chocolate frosting.
- Slice and serve.
Notes
- Stir filling constantly to avoid curdling eggs.
- Toast coconut and pecans for extra flavor.
- Use room temperature ingredients for best results.
- Chill slightly before slicing for cleaner layers.
- Store in refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American