Grease a 9x13 inch baking pan. What if I want to make it non-dairy, what I can substitute for evaporated milk? The problem I have with store-bought versions of this beloved cake is that they’re often made with far too little of the coconut-pecan goodness. My brother didn’t even know. This sounds delicious. Hi, Sharon — I would just reduce the baking time. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. In an effort to get from Point A to Point Cake more quickly, I bake the cake single 9×13-inch pan and then spread it with a thick layer of coconut pecan frosting — no cutting or stacking of layers required. Essentially, this frosting is a thick, butterscotch custard with tons of shredded coconut and pecans folded in. The frosting should be stored in an airtight container and can be refrigerated for day or two. One of my favourites. How long can this cake last outside the fridge? I will retype and use this one again and again. Thank you very much for takin the time to reply. Hi Terri, Simply Recipes amateur tech support here! Did you know you can save this recipe and order the ingredients for. This doesn’t mean that this cake will not be delicious (it sure sounds great), it just makes me wonder how authentic a recipe is, next time I am reading about a ‘classic Italian stew’ or a ‘traditional Thai noodle soup’. I’m curious to hear how it turns out. Heat oven to 350 degrees. 2 Combine the dry ingredients: Sift the flour, cocoa, baking powder, soda, and salt into a large mixing bowl. Return to a boil, stirring constantly. Our family member is only 3 with Senior. You may need to scroll down to find “More Settings”. Great, Terri! Your taste testers will be astounded you made this German chocolate cake from scratch when they taste the coconut pecan frosting! I used gluten free all purpose flour and made no other alterations. Sorry I couldn’t be of more help! Have fun with your experiment (those coconut chips sound tasty) and let us know how it goes! Can your grandson eat other kinds of nuts? Want a cookbook of our best dessert recipes? To make the font bigger, do this: when you click “print”, it should open up a print dialog box. Measure butter and sugar, beat until fluffy. I’ll leave you with this fun fact: German chocolate cake gets its name from the type of chocolate often used, Baker’s German Chocolate (named after its creator Samuel German), not country of origin, so it’s actually a classic American cake! Thank you, I love German chocolate cake but my grandson cannot eat the pecans is there any other kind of icing that you could use beside the pecans he is allergic to nuts I also am not crazy about the pecans but I love coconut if there is maybe you could let me know am going to print the recipe anyway thank you Charlene. Pour batter into prepared cake pans. Loved this! The only thing that puzzles me is the description as a ‘German’ chocolate cake. I always thought I hated this cake, turns out I hate it from the store!!! Leave the cake in the pan, and set it on a wire rack to cool completely before frosting, about 45 minutes. Basically, I made a caramel sauce then mixed in coconut … Hi, Charlene! Like an 8×8? Once it boils, remove from the pan from the heat. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Go less by the time and more by visual cues “until the top springs back to the touch, the sides of the cake have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean.” Have fun! The cake can be made a few days ahead, but wait to top it with the coconut-pecan frosting until before serving. Great question. I’ve found their nuts are by far cheaper than the supermarket. How To Make German Chocolate Cake Frosting (Coconut Pecan Frosting) From Scratch? Just simmer, not boil, the milk for about 25 minutes. Cool the frosting to room temperature, Once cool spread it on German Chocolate Cake or some other cake of your desire. Coconut Cupcakes with Coconut Cream Cheese Frosting, German Chocolate Snack Cake With Coconut-Pecan Frosting, Read more about our affiliate linking policy, 1/4 cup (21 grams) unsweetened cocoa powder, 1/2 teaspoon espresso powder, optional (for deeper chocolate flavor), 1 1/2 cups (323 grams) lightly packed brown sugar, 4 ounces (113 grams, 1 stick) unsalted butter. Hello! Start checking the cupcakes at the 15 to 20 minute mark. Hi Can I do make half of size or amount ? Sift together flour, sugar, baking soda, baking powder, and salt. Or Whole Foods they sell nuts in bulk you can simply buy what you need . Spread remaining one-third Coconut-Pecan Filling evenly over top of cake. Whisk to combine. Just want to add that I replaced real butter in the topping with plant based butter since I have a dairy sensitivity and it worked perfectly. German Chocolate Cake & Coconut Pecan Frosting | Just A Pinch This recipe remedies both of those problems. To speed up the cooling process: Spread the frosting in a thin layer onto a small cookie … vanilla 2 c. coconut 1 1/2 c. chopped pecans Plus, it's way easier to make because you don't have all those layers to deal with. Yes, I think you can make this as an 8-inch, 2 layer cake without duplicating! If you’ve ever had German Chocolate Cake, you know that the Coconut Pecan Frosting is the real star of the show. I am German myself and we don’t have that kind of cake anywhere in Germany! This is a recipe for German chocolate cake from scratch, with a coconut pecan frosting and filling. Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. It gives you a page preview and then printing options. As well, I topped the cake this time with a Coconut Pecan Frosting. Please do not use our photos without prior written permission. Hi, Barb! Grease two 9-inch layer cake pans and line bottoms with waxed paper. Chips are toasted coconut with cane sugar and salt. The result would likely be a close, arty big cousin to German Chocolate Cake, though. I made it exactly as written but … This sounds fantastic. Advance your baking skills with this easier-than-you-think recipe for the perfect homemade German chocolate cake. Spread Chocolate Ganache Frosting evenly over top and sides of cake. The frosting should be thick, creamy, and nubbly with coconut and pecans. I can seriously eat it by the spoonful straight out of the saucepan, y’all.. Grease and flour pans, set aside. Leftovers can be kept, covered, for 2 to 3 days at room temperature. It’s what that makes this cake so delicious and unique. In large mixer bowl, whisk dry ingredients to mix. All photos and content are copyright protected. Similar to instant coffee? There certainly is a generous amount of the frosting, which is excellent. Hi Ginger, half this recipe in an 8 x 8 pan should work, yes! Just what we hoped for and more. Evaporated milk, egg yolks, brown sugar, and butter are whisked in a saucepan over medium-high heat until thick. on Amazon, $16.97 Let’s be honest. My first instinct would be full-fat coconut milk from a can, but I have not tried it so I can’t say with any certainty that it would work. In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 … It’s basically a snackable sheet cake. Makes enough to ice one 2-layer cake. Here’s a retro recipe from the ’60s so you can make the original version! This cake will stay fresh at room temperature on the counter for a couple of days after baking if it is kept well covered. This coconut-pecan frosting is made like no other frosting. Prepare three 8"x2" cake pans with cake goop or another preferred pan spray. Your comment may need to be approved before it will appear on the site. Thank you! It’s delicious, when done right. My brother loves GC cake but, like the author of this recipe, I always find the chocolate too wimpy and making the traditional version of the recipe is too involved. Traditional German chocolate cake relies on a rich filling and frosting made of egg yolks, sugar, evaporated milk and butter to bind and decorate its chocolate layers. Love It, going to make it. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert. Hi, Kianna — I would stick with oil for this cake. Baker’s German’s sweet chocolate cake quickly became one of the most famous chocolate cakes in America. Pull up a chair! Cook for a full 12 minutes, stirring often, until … 3 Make the batter: In a measuring cup combine the boiling water, chocolate, and espresso. This Coconut Pecan Icing And German Chocolate Cake is sheer decadence. Hope you have a Merry Christmas! Frost with coconut pecan frosting, below. ), The Spruce Eats uses cookies to provide you with a great user experience. Cool to spreading consistency, beating occasionally. Can I make this cake half the size? Pre-heat oven to 350ºF. Cook and stir the mixture over medium heat until it is thick (about 12-15 minutes). Stop periodically and scrape the bottom of the bowl. Boil water, add chocolate, stir until melted. Sorry, our subscription service is unavailable. While you’re waiting … Thanks!! Remove and cool completely on racks. I can see that flavor in the cake pairing well with the coconut in the frosting :). What plant-based butter did you use? I want to use the proper ingredients. Cut ingredients in half and time in half? 6 Finish the cake: Cool the frosting to room temperature and spread generously onto the cake. Thanks for letting us know. Remove from the heat and stir in the vanilla and salt, followed by the coconut and pecans. (She likes a dark chocolate cake rather than German chocolate, but LOVES the coconut pecan frosting!) Place cake in freezer for at least 1 hour. $29.99 (19% savings) The pliable texture of sweetened (untoasted) shredded coconut is what makes the gooey topping have the character it does. Remove from heat (mixture might appear a bit curdled). Coconut Pecan Frosting This Coconut Pecan Frosting is the perfect topping for my all-time favorite German Chocolate Cake … Get it free when you sign up for our newsletter! Sure, pipe on some ganache rosettes if you want to get fancy, but leave the coconuts and pecan where they belong: slathered atop a chocolate cake. Thank you!!!! 5 Make the frosting: Whisk together the egg yolks, evaporated milk, and brown sugar in a saucepan. The baked cake should be wrapped well in plastic before refrigerating (for up to 3 days) and wrapped in both plastic and foil if freezing (1 month). Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Coconut-Pecan Filling and Frosting 20 Min (s) 20 Min (s) Prep This is, of course, the best reason to eat German chocolate cake. It is life changing. Gary, not sure how old this comment is but you can make evaporated milk out of nut milks. Layer up with this homemade layer cake and begin to feel the magical-ness of German sweet chocolate. https://www.allrecipes.com/recipe/17765/german-chocolate-cake-frosting on Amazon, $489.00 My mom loves pecans and I want to bake this for her bday but we are going away to a cabin and i would have to make it 2 days before. Thank you! 1 Prep the oven and pan: Preheat the oven to 350°F. Hazelnuts would be HEAVENLY, though they can be kind of expensive unless you can find a good deal. Step 3 Remove pan from heat; stir in coconut, vanilla, … It’s truly the best chocolate cake I have ever made. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. If you want to read a little more about the origins here’s a link. Instructions; For Cake: Preheat oven to 325-350º according to box instructions and type of pans being used. Spread 2/3’s of Coconut-Pecan Filling evenly in between cake layers. Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Yes, you may freeze this cake. 4 ounces Baker's German's Sweet Chocolate (melted and cooled), 1/2 cup light brown sugar (firmly packed), 1 1/3 cups Baker's Angel Flake coconut (3-ounce can). This Coconut Pecan Frosting is a rich and decadent stovetop frosting made with eggs, pecans, butter, sugar, coconut, and evaporated milk used on German Chocolate Cake. Bring the frosting to room temperature and stir before using. I never write reviews for recipes but am making an exception for this cake. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Yes! Cool for 1 hour or until cool and spreadable. How would I bake these if I want to make cupcakes (the standard size cupcake)? In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Check the water with your finger; it's fine if it's still a little warm, but it should no longer be hot to the touch. You can make both the cake and frosting ahead of time. I made the cake and frosting and it was so amazing!!! Thick, nutty, and delicious, we dare say this icing might be the very best reason to slice into a piece of chocolate cake.This coconut-pecan icing begins with toasted pecans. I made the frosting for my wife’s birthday cake yesterday. Why not simply call the recipe ‘terribly delicious chocolate cake’? Most German Chocolate Cake recipes are multi-layered affairs and therefore time-consuming, so I’ve made some changes to make it a little easier. Contrary to popular thought, German chocolate isn’t from Germany. If you want to make this cake into a layer cake, divide the batter between two 8-inch round cake pans and bake until the tops spring back to the touch, about 20 to 25 minutes. It's so delicious that you'll probably have more than one piece and that is OK! Hi! https://www.foodnetwork.com/.../alternative-frosting-german-chocolate-cake Win! First time commenting? The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting. I think you could make the cake and frosting separately ahead of time and frost it the day of. I find that unacceptable. Mix and cook over medium heat until you have a … Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cover and let the hot water melt the chocolate, about 10 minutes, and whisk until smooth. If a Trader Joe’s is nearby try there. (My guess is that they can cut costs by supplementing the traditional topping with plain chocolate frosting.). Iain Bagwell / Photolibrary / Getty Images. It’s cooked over the stove and lands somewhere between a thick custard and curd. Remove from heat and stir in coconut and pecans. on Amazon. I only made the cake part, as I had to find an egg free frosting to top it but this cake is amazing! Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Sift flour, soda and salt. It’s named after an English-American chocolate maker named Samuel German, not a country. Have these ingredients delivered or schedule pickup SAME DAY! Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. Layer up with this homemade layer cake and begin to feel the magical-ness of German sweet chocolate.It's so delicious that you'll probably have more than one piece and that is OK! Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time. The best part is my brother loved it too. Cool in pans on rack for 15 minutes. 1 1/2 c. evaporated milk 1 1/2 c. sugar 4 slightly beaten egg yolks 3/4 c. butter 1 1/2 tsp. Inside Out German Chocolate Bundt Cake | Just A Pinch Recipes Thanks! So good and easy!!! German chocolate cake is named for the person who created the cake, not the country of origin. German Chocolate Layer Cake With Coconut Pecan Frosting. I think walnuts would actually be quite nice. Essentially, this frosting is a thick, … Then you fold in your coconut and pecans and that’s it! I’m not sure what to substitute for evaporated milk since it’s the only way I have ever made it. Pour the chocolate mixture into the flour mixture and beat, using a stand mixer or a hand mixer, until just combined. German Chocolate Cake. Would it be ok to use coconut chips in place of the shredded coconut? Is there something else you can use in place of canola oil ? It's the same classic chocolate cake you love, but with more of that decadent, gooey coconut-pecan topping. It was delicious! From Wikipedia, the free encyclopedia German chocolate cake, originally German's chocolate cake, is a layered chocolate cake filled and topped with a coconut - pecan … Thanks for waiting. To make frosting (make while cake is baking): Cook butter, evaporated milk, sugar, egg yolks and vanilla in medium saucepan over medium-low heat. Melted coconut oil maybe? Cool the cakes completely and level the tops if needed. I’ve made my own evaporated milk but have not tried the nut variety. Is very easy to make your own evaporated milk and the same procedure is done for the nut variety. Read more about our affiliate linking policy. Or should I duplicate the recipe or something? This is a recipe for German chocolate cake from scratch, with a coconut pecan frosting and filling. The thing that unites those of us who love German Chocolate Cake is our deep appreciation for the coconut pecan frosting. OMG this cake rocks! Please review the Comment Policy. In fact, most of our cakes are not as rich and sweet as American ones and most do not have frosting. Baker’s German sweet chocolate cake & coconut-pecan frosting recipes While the classic recipe uses a light, sweetened chocolate to flavor the cake, I prefer using a combo of unsweetened chocolate and cocoa powder for a deeper, richer-tasting cake. Let us know what you end up using! Stir in the coconut and the pecans. Bake in a preheated 350 F oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean. What is espresso powder though? Then select “Scale.” See if you can increase the scale (you may need to select “custom”) and you can increase the font so it’s legible and not tiny. Please try again later. GREAT! German chocolate cake is typically made as a chocolate layer cake with a sweet frosting loaded with shredded coconut and pecans. Remove from the heat and stir in pecans, coconut, and vanilla. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness. In a saucepan– Add butter, brown sugar, evaporated milk. In a separate bowl (or in your measuring cup, if it's large enough), combine chocolate-water with the sugar, eggs, oil, and vanilla extract. This cake is best served the same day it's frosted. One question: would this batch be enough to make it a 2 layers 8 inch cake? The thing that unites those of us who love German Chocolate Cake is our deep appreciation for the coconut pecan frosting. It is quite simply the most divine frosting that has ever topped a chocolate cake, German Chocolate Cake, to be specific. Sure, give it a shot. Add the butter and warm over medium-high heat, stirring constantly until the mixture thickens, about 10 minutes. This frosting, which is studded with coconut and pecans, needs to be thick enough to hold the layers together. The history of this classic cake is fascinating. It’s named after Sam German, an American, who developed a sweet baking chocolate for Baker’s Chocolate … Very glad you liked it! Place on cake layer on a plate and top with a generous layer of the coconut pecan frosting, top with the second layer, and gently spread the remaining frosting over the cake. 4 Bake the cake: Spread the batter into the pan and bake for 25 to 35 minutes or until the top springs back to the touch, the sides of the cake have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean. It is moist and just the perfect texture! I think this stands up better to the sweet frosting. Start checking for doneness after 20 minutes, but it may take up to 40 to bake fully. Serve the cake from the pan. Set aside to cool. Beat 1 minute longer. Then check every 5 minutes until a toothpick inserted in the center of the cupcake comes out clean. I would probably refrigerate the frosting and let it come to room temp before putting it on the cake (you may have to stir it first, in case there’s any separation). Click on that. Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Mix with All-Bran. In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and … And speaking of that sweet frosting, making this all in one layer increases the ratio of frosting to cake, which I fully support. He even said he liked the richer chocolate and the thicker layer of gooey coconut pecan topping. Just made this, super easy and it looks fantastic. I’m always on the lookout for new ones. Cindy was born near Seoul but grew up in California and Nevada. By using The Spruce Eats, you accept our, Chocolate Cake With Broiled Coconut Frosting, Texas Sheet Cake With Chocolate Buttermilk Frosting, Chocolate Layer Cake with Peanut Butter Frosting Recipe, German Chocolate Cheesecake With Coconut Pecan Topping. Hi!! Hi, Deidra, Hope the helps! Can you tell me if it freezes well? Just made it today. Bring to a full boil, stirring constantly. Place milk, sugar, butter, egg yolks and vanilla in large saucepan. German Chocolate Pound Cake with Coconut Pecan Frosting. My only problem was that the printed version came with tiny tiny font. Studded with coconut and pecans leftovers can be kept, covered, for 2 to 3 at! That is OK half of size or amount is amazing!!!!!!!!!... At the 15 to 20 minute mark cake is best served the same classic chocolate cake rather than German cake. Created the cake and frosting and it was so amazing!!!!!!! With cane sugar and salt together in a saucepan– add butter, and salt followed! I had to find “ more Settings ” those coconut chips in place of canola oil retro. Of more help stress and more joy dark chocolate cake you love, but it may up... At least 1 hour or until thickened and golden brown coconut and pecans, coconut, and salt followed... Maker and picture taker behind Hungry Girl por Vida southern-cuisine expert and cookbook Diana. 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