Go Back
three layer German Chocolate Cake recipe
Print

German Chocolate Cake and Coconut Pecan Icing

Course Cakes, Dessert
Cuisine American, Southern
Keyword coconut-pecan-icing-and-german-chocolate-cake, german-chocolate-cake
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour
Servings 16 servings (may vary)
Calories 574kcal
Author Melissa Sperka

Ingredients

  • Icing:
  • 3/4 cup salted butter
  • 1 12 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
  • 1 1/2 cup sweetened flaked coconut
  • Cake:
  • 1 4 oz package Baker's German's Sweet Chocolate
  • 1/2 cup water
  • 4 large eggs separated
  • 2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup butter softened
  • 2 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 cup buttermilk

Instructions

  • Toast Pecans: Spread pecans in a single layer on a standard cookie sheet. Toast in a 350°F oven for 6-8 minutes, then cool.
  • Make Icing:In a heavy bottomed saucepan over medium high, melt together butter, milk, granulated and brown sugar, corn syrup and salt.
  • Cook until the sugar has 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 heat 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.
  • Cake: Preheat 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 minutes or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
  • Beat egg whites in medium bowl with mixer on high speed until stiff peaks form; set aside.
  • In a separate medium bowl use a whisk to sift flour, cocoa powder, baking soda and salt.
  • Cream butter and sugar in large bowl with n electric mixer until light and fluffy. Add egg yolks 1 at a time, beating well after each. Blend in melted chocolate and vanilla.
  • To the creamed ingredients add flour mixture alternately with buttermilk, beating until well blended after each addition.
  • Add egg whites; fold in gently by hand 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, sides and onto top of cake. Store chilled.

Notes

The recipe makes enough icing to frost the cake completely, if desired.

Nutrition

Serving: 1serving | Calories: 574kcal | Carbohydrates: 65g | Protein: 6g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 363mg | Potassium: 156mg | Fiber: 2g | Sugar: 51g | Vitamin A: 773IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg