This cake is a lot of work but definitely worth it. The cake is very light and moist and the coconut-pecan filling is amazing. I recommend making the filling first and then the cake to give the filling plenty of time to cool. While the cake is baking, whip up the chocolate frosting.
German Chocolate Cake
Adapted from Make My Cake
1 1/2 c evaporated milk
5 egg yolks, slightly beaten
1 c granulated sugar
1 c brown sugar
2 tsp vanilla extract
1 c butter
2 1/2 c flaked coconut
2 c toasted chopped pecans
1) Combine milk, yolks, sugars, vanilla extract and butter in a large saucepan over low heat.
2) Once butter melts, increase heat to med – med-high. Cook — stirring frequently — until mixture thickens a bit, about 10-15 mins.
3) Remove from heat; stir in coconut and pecans.
4) Set aside to cool.
4 oz Baker’s German Sweet Chocolate
1/2 c water
2 c cake flour
1 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, room temperature
1 tsp vanilla extract
1 1/2 c granulated sugar
1/2 c brown sugar
4 eggs, separated
1 c buttermilk
1) Preheat the oven to 350 degrees.
2) Melt the chocolate and water in a double boiler; set aside.
3) Sift together flour, baking soda and salt in a small bowl; set aside.
4) In large mixer bowl, cream butter, sugars and vanilla extract.
5) Add egg yolks one at a time, beating well after each addition.
6) Mix in the melted chocolate.
7) Add flour and buttermilk, alternating, until just combined.
8) In small mixer bowl, beat egg whites until stiff peaks form.
9) Fold egg whites into batter.
10) Pour the batter evenly into three 9″ cake pans (greased and floured).
11) Bake 25-30 mins until a knife inserted in the center comes out clean.
12) Allow to cool completely.
13) To assemble, alternate cake layers with coconut-pecan filling; finish with filling on top.
14) Frost sides of cake with chocolate frosting.
15) Decorate with pecan halves.