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Nutrition Facts
Serving Size 1 (233g) Recipe makes 12 servings
Calories 853
Calories from Fat 477		(55%)
Amount Per Serving		%DV
	Total Fat 53.0g	81%
	Saturated Fat 28.6g	143%
	Monounsaturated Fat 16.3g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 213mg		71%
Sodium 467mg		19%
Potassium 367mg		10%
Total Carbohydrate 91.1g		30%
	Dietary Fiber 4.2g	16%
	Sugars 67.4g
Protein 10.9g		21%
detailed view... how is this calculated?

German Chocolate Cake With Coconut Pecan Frosting

Recipe #59346 | 1¼ hours | 35 min prep | add private note

⁽⁵⁸⁾ RATE IT NOW Print Recipe

By: Kozmic Blues
Apr 14, 2003

This cake is not for people watching their calories or fat!! But, boy is it good. The recipe came from the Kraft website, and from a recipe I found on the side of a bar of baking chocolate. I made this cake for my parent's birthdays and it was a big hit. Extremely rich, moist and decadent. For the birthdays, I splurged, and used 4 oz. of imported European dark chocolate that I got at Whole Foods, but the regular Bakers chocolate works wonderful as well. I, personally, am not a huge fan of coconut, but the people I made the cake for are. I used "light coconut" which has less fat and looks more finely shredded than regular shredded coconut. I also only used just about 2 cups instead of the full amount the recipe called for. Hope you enjoy!

SERVES 12 , 1 Cake (change servings and units)

Ingredients

For Cake

1 (4 ounce) package sweet dark chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 cup buttermilk
1 teaspoon vanilla extract

For Frosting

1 (12 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla extract
1 (7 ounce) package shredded coconut (about 2-2/3 cups)
1 1/2 cups chopped pecans

Directions

1
Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper.
2
Melt the chocolate and water in bowl over simmering water. (I don't have a double boiler!).
3
Stir until chocolate is completely melted.
4
Sift flour, baking soda and salt; set aside.
5
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
6
Add egg yolks, 1 at a time, beating well after each addition.
7
Stir in chocolate and vanilla.
8
Add flour mixture alternately with buttermilk, beating well after each addition.
9
Beat egg whites with electric mixer on high speed until stiff peaks form.
10
Fold into your batter.
11
Pour evenly into prepared pans.
12
Bake at 350°F for 30 minutes (or until toothpick inserted in centers comes out clean).
13
Immediately run spatula between cakes and sides of pans.
14
Cool 15 minutes; remove from pans.
15
Remove wax paper and cool completely on wire racks.
16
For the frosting:.
17
Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
18
Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
19
Remove from heat.
20
Stir in coconut and pecans.
21
Cool to room temperature and of spreading consistency.
22
Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.

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Featured Reviews for This Recipe

From: 999124

On Oct 27, 2009

Excellent recipe. Made for a going away party and every last cruumb was eaten.

0 people found this review helpful

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From: jalcatraz

On Oct 25, 2009

Well worth the effort! Came out light and fluffy, so much better than I was expecting. Incredibly rich with the frosting, but so so good. I only had enough batter for two 9" pans, rather than three. Not sure why that was. It ended up being a rather small cake, but perfect for our little birthday party. Thanks for posting!

0 people found this review helpful

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From: weck50

On Mar 14, 2008

Wow! Fantastic! I also made an extra 1/2 batch of frosting so the cake would have plenty. I have also made this frosting and put it on my "quicky" German chocolate cake: 1 box reg. German chocolate cake mix, 1 box instant chocolate pudding mix, 1 1/3 c. water, 4 eggs, 1/4 c. oil. Mix for 4 minutes. Bake at 350 20-25 minutes. 3- 9" pans. With this frosting, it tastes like it is from scratch.

14 people found this review helpful

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From: Rachel Castle

On Apr 27, 2007

I likewise got the recipe off the box of german chocolate. I think that it is the best GC cake recipe that I've had too. I recently made it for my husbands birthday, and as usual everyone liked it. The only thing I do different is I always double the frosting and that way there is plenty for each layer and the top. Thank you for posting. Rachel Castle

10 people found this review helpful

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