Lorna requested German Chocolate Cake with Coconut Pecan Frosting for her 17th birthday. It's one of my all time favorites, and hers too!
This is simply the best German Chocolate Cake ever, and that Coconut Pecan Frosting just can't be beat. It's so chocolaty, rich, and the crumb is simply divine. It has a tendency to cause your eyes to roll back in your head with each bite. It was so good in fact it didn't last long enough to grab a photo of a slice.
There's my girl! Hi, Lorna! I hope you liked your cake! I'm so thankful to be blessed by you each day, you are amazing!
If you pray, say a little prayer for her today since she's taking her SAT's, and was super nervous.
Are we ready to make a German Chocolate Cake with Coconut Pecan Frosting?
Butter two (8"x 2") round cake pans, line with parchment paper and butter the parchment paper.
Dust pans with cocoa powder and tap out any excess. Set aside.
In a small saucepan melt 1/2 cup Butter, with 2 ounces German Chocolate, over low heat.
Stir until melted, and remove from heat.
In a mixing bowl stir together 1 3/4 cup All-Purpose or Whole Wheat Pastry Flour, 1 3/4 cup Sugar, and 1/2 cup Cocoa Powder (Natural Unsweetened, or Dark), 2 teaspoons Baking Soda, 1 teaspoon Baking Powder, and 3/4 teaspoon Salt, until well combined.
Stir in the melted chocolate mixture, 1 cup Buttermilk, 2 whole Beaten Eggs, and 2 teaspoons Pure Vanilla Extract, until just combined.
Slowly stir in 3/4 cup Strong Brewed Hot Coffee, until combined. Scrape sides of bowl as needed.
Divide batter equally between pans. Bake in a 350 degree preheated oven for 35-40 minutes until a toothpick inserted in center comes out clean.
Cool in cake pan 15 minutes. Run a knife along edge carefully to loosen, and invert onto cooling rack to finish cooling, until room temperature.
In a saucepan stir together 1 1/3 cup Granulated Sugar, 1 1/3 cup Heavy Cream, and 3 whole Egg Yolks, until well combined.
Add 1/2 cup Butter, cut into cubes. Stir over medium heat, until mixture becomes thick, and bubbly. Cook an additional 4 minutes, while stirring.
Remove from heat, and stir in 1 teaspoon Pure Vanilla Extract.
Stir in 2 cups Sweetened Flaked Coconut, and 1 cup Chopped Pecans.
Allow mixture to cool for 10 minutes, and then refrigerate for 25-45 minutes or until Coconut Pecan Frosting is spreadable. If still too thin refrigerate until desired thickness is reached.
Frost middle, top, and sides of cake with Coconut Pecan Frosting, if desired. It can take a bit of work for the Coconut Pecan Frosting to stick to the sides of the cake, it may take a few times of working it into the sides for it to stick. Alternately the sides can be frosted using this Ganache Frosting.
Garnish top with Pecan Halves if desired.
Here's the printable recipe: