Description
A delightful twist on the classic German chocolate cake, featuring rich buttercream, coconut, and pecans for a lighter and creamier dessert experience.
Ingredients
Scale
- 2 1/2 cups (310g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 1 cup (240ml) heavy cream
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup (120g) sweetened shredded coconut
- 1 cup (120g) chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture in three parts, alternating with the buttermilk in two parts, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- In a medium saucepan, combine the heavy cream, 1 cup sugar, and 1/2 cup butter. Cook over medium heat until the butter is melted and the mixture starts to bubble.
- In a separate bowl, whisk the egg yolks and vanilla extract together. Slowly add some of the hot cream mixture to the egg yolks, stirring constantly to prevent cooking the yolks.
- Pour the egg mixture back into the saucepan, and cook while stirring until thickened, about 5 minutes. Remove from heat and stir in the coconut and pecans. Allow to cool slightly before using.
- Place one cake layer on a serving plate. Spread a layer of frosting on top.
- Add the second cake layer and frost the top and sides. Decorate as desired.
Notes
Serve with a scoop of vanilla ice cream or whipped cream. Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg