German Chocolate Cake Coconut Pecan (Printer-Friendly)

Moist chocolate layers paired with coconut-pecan frosting and silky chocolate glaze for a classic indulgence.

# The Ingredients You'll Need:

→ Cake

01 - 4 oz semisweet chocolate, chopped
02 - ½ cup water
03 - 4 eggs, separated
04 - 2¼ cups all-purpose flour, spooned and leveled
05 - ¼ cup unsweetened natural cocoa powder, sifted
06 - 1 teaspoon baking soda
07 - ½ teaspoon salt
08 - 1 cup unsalted butter, softened
09 - 2 cups granulated sugar
10 - 1 teaspoon vanilla extract
11 - 1 cup buttermilk

→ Coconut-Pecan Frosting

12 - 4 egg yolks
13 - 12-oz can evaporated milk
14 - 1½ cups packed light brown sugar
15 - ¾ cup unsalted butter, cut into pieces
16 - 2½ cups sweetened flaked coconut
17 - 2 cups coarsely chopped pecans
18 - 1½ teaspoons vanilla extract
19 - ¼ teaspoon salt

→ Chocolate Glaze

20 - ¼ cup heavy cream
21 - 1 tablespoon light corn syrup
22 - 2 oz semisweet chocolate, chopped

# Step-by-Step Instructions:

01 - Preheat the oven to 350°F and position the oven rack in the middle. Spray two or three 9-inch round cake pans with nonstick cooking spray with flour, line bottoms with parchment, and respray.
02 - Place chopped chocolate in a medium heatproof bowl. Boil the water and pour it over the chocolate. Let stand for 1 minute, then stir until smooth.
03 - Beat egg whites on high speed with an electric mixer until stiff peaks form, about 1 to 2 minutes. Set aside and clean the beaters.
04 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
05 - In a large bowl, beat butter and granulated sugar until light and fluffy, about 3 minutes. Add egg yolks one at a time, beating after each. Blend in melted chocolate and vanilla extract.
06 - On low speed, alternate adding dry ingredients and buttermilk in three additions, beginning and ending with dry ingredients. Gently fold in whipped egg whites until batter is uniform.
07 - Divide batter evenly into prepared pans. Bake for 25-30 minutes if using three layers or 35-40 minutes for two layers, until a toothpick inserted in center comes out clean. Cool in pans 15 minutes, then transfer to wire racks to cool completely.
08 - Whisk egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter and heat over medium-low, whisking frequently until thickened, about 12 minutes. Remove from heat and stir in coconut, pecans, vanilla extract, and salt. Cool to room temperature.
09 - Heat heavy cream and corn syrup until boiling. Pour over chopped chocolate; let stand 30 seconds then whisk until smooth. Cool until pourable, whisking occasionally.
10 - Place one cake layer on a serving platter and spread with coconut-pecan frosting. Repeat for remaining layers, dividing frosting equally if three layers. Drizzle chocolate glaze over the top, allowing it to drip down sides. Slice and serve.

# Extra Tips:

01 - To make homemade buttermilk, combine 1 tablespoon vinegar or lemon juice with milk to total 1 cup. Let sit 5-10 minutes before use.
02 - Cake layers can be baked and frozen without frosting for up to 3 months; wrap each layer in plastic and foil.

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