Description
This classic German Chocolate Cake features a moist, rich chocolate base topped with a luscious, homemade coconut-pecan frosting. Perfectly balanced with a tender crumb and a sweet, nutty glaze, this cake is a delightful treat for any occasion.
Ingredients
Scale
Cake
- 1 (18.25 ounce) package German chocolate cake mix
Frosting
- 1 (5 ounce) can evaporated milk
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1/2 cup butter or margarine
- 1 cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan to prevent the cake from sticking.
- Mix Cake Batter: Prepare the German chocolate cake mix according to the package instructions, ensuring a smooth batter, then pour it evenly into the prepared baking pan.
- Make Frosting: In a saucepan over low heat, combine evaporated milk, flaked coconut, chopped pecans, butter or margarine, granulated sugar, egg yolks, and vanilla extract. Stir constantly to prevent curdling until the mixture thickens to a creamy consistency.
- Assemble Cake: Spread the warm frosting evenly over the cake batter in the pan, allowing it to meld into the batter as it bakes.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool completely before serving to allow the frosting to set.
Notes
- Ensure constant stirring during frosting preparation to avoid burning and curdling.
- Allow the cake to cool fully before cutting for cleaner slices and better frosting texture.
- You can substitute pecans with walnuts if preferred.
- Use fresh coconut flakes for a more intense flavor.
- For a richer cake, consider adding an extra egg to the batter if desired.
