This Coconut Pecan Icing And German Chocolate Cake is sheer decadence. The history of this classic cake is fascinating. Contrary to popular thought, German chocolate isn’t from Germany. It’s named after Sam German, an American, who developed a sweet baking chocolate for Baker’s Chocolate Company in the mid-1800’s. He further increased the popularity of German chocolate with his own famous chocolate cake recipe. Mr. German’s chocolate cake was topped with a delightful combination of gooey pecans and coconut which has won the hearts of chocolate lovers for generations. This version of the classic filling and icing recipe is mine, but, I wanted to take time to pay homage to the man who created the cake we all love, so I’ve included his original chocolate cake recipe, too.
I think this coconut pecan icing would taste great on shoe leather, it’s richness could successfully turn the most mundane cake into a masterpiece. It’s imperative that the icing cool to room temperature before attempting to frost the cake or it will result in a gloppy mess. The cake layers must also be completely cooled. After assembling the cake, chill for several hours to allow the “glue” aka icing, to firm before enjoying a piece with a tall glass of cold milk. It’s guaranteed to be gone before sunrise.
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Helpful Kitchen Items:
- Electric Hand Mixer
- 3-Piece Non Stick Cake Pans
- Footed Cake Stand
- Stainless Steel Pie and Cake Cutter/Server
Baker’s Original German’s Sweet Chocolate Cake Recipe credit: Kraft
Coconut Pecan Icing And German Chocolate Cake
- 3/4 cup [1 1/2 sticks] salted butter
- 1  oz can evaporated milk
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 Tbsp light corn syrup
- 1/4 tsp salt
- 4 large egg yolks beaten
- 2 tsp pure vanilla extract
- 1 3/4 cup toasted pecan pieces [see cook's note]
- 1 1/2 cup sweetened flaked coconut
- 1  oz package Baker's German's Sweet Chocolate
- 1/2 cup water
- 4 large eggs separated
- 2 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup [2 sticks] butter softened
- 2 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- Icing - In a heavy bottomed saucepan over medium high, melt the butter with the milk, granulated and brown sugar, corn syrup and salt.
- Cook until the sugars have dissolved, then lower the heat to medium.
- Whisk 1/4 cup of the warm liquid into the egg yolks to temper, then whisk the egg yolks into the saucepan.
- Cook over medium stirring until thickened around 12-15 minutes. The consistency should coat the back of a spoon like a thin pudding. [Tip: The icing will thicken more as it cools]
- Remove from the heat and add the vanilla, toasted pecan pieces and coconut. Pour into a bowl and cool to room temperature to thicken before frosting cake.
- Yield: filling and icing for 1 (9) inch 3-layer cake, 9 x 13-inch sheet cake or 24 cupcakes
- Cake - Heat the oven to 350°F. Cover the bottoms of 3 (9-inch) round pans with waxed paper; and spray sides with cooking spray.
- Microwave the chocolate and water in a large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.
- Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy.
- Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla.
- Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- Add egg whites; stir gently until well blended. Pour into prepared pans.
- Bake for 30 minutes or until a toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 minutes then remove from pans to wire racks. Cool completely. Spread the coconut-pecan filling and icing between the cake layers and onto top of cake.
- Cook's note:
- To toast the pecans, lay in a single layer on a standard cookie sheet. Toast in a 350°F oven for 6-8 minutes, then cool.