German Chocolate Coconut Pecan Cake (Printer-Friendly Version)

Moist chocolate layers, coconut-pecan frosting, and glossy glaze unite in an irresistible classic dessert.

# What You'll Need:

→ Cake Layers

01 - 4 ounces semisweet chocolate, chopped
02 - 1/2 cup water, boiling
03 - 4 large eggs, separated
04 - 2 1/4 cups all-purpose flour, sifted
05 - 1/4 cup unsweetened cocoa powder
06 - 1 teaspoon baking soda
07 - 3/4 teaspoon salt
08 - 1 cup unsalted butter, softened
09 - 2 cups granulated sugar
10 - 2 teaspoons vanilla extract
11 - 1 cup buttermilk, at room temperature

→ Coconut Pecan Frosting

12 - 4 large egg yolks
13 - 1 can (12 ounces) evaporated milk
14 - 1 1/2 cups light brown sugar, packed
15 - 3/4 cup unsalted butter
16 - 2 teaspoons vanilla extract
17 - 1/4 teaspoon salt
18 - 2 2/3 cups sweetened flaked coconut
19 - 1 1/2 cups pecans, chopped and toasted

→ Chocolate Glaze

20 - 1/2 cup heavy cream
21 - 1 tablespoon light corn syrup
22 - 4 ounces semisweet chocolate, finely chopped

# Steps to Follow:

01 - Coat three 9-inch round cake pans with nonstick flour spray. Line bottoms with parchment paper and spray again for easy release.
02 - Combine chopped semisweet chocolate and boiling water in a heatproof bowl. Let stand one minute then stir until smooth and glossy.
03 - In a clean bowl, beat egg whites on high speed until stiff peaks form. Set aside. Clean beaters thoroughly before next step.
04 - Sift all-purpose flour, cocoa powder, baking soda, and salt into a separate bowl. Whisk to blend evenly.
05 - Beat softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
06 - Add egg yolks one at a time, mixing thoroughly after each addition. Mix in melted chocolate and vanilla extract.
07 - On low speed, add flour mixture in three additions, alternating with buttermilk. Begin and end with flour. Mix just until combined.
08 - Gently fold one third of whipped egg whites into the batter to lighten. Then fold in remaining egg whites just until there are no streaks.
09 - Divide batter evenly between pans. Smooth surfaces and bake at 350°F for 25–30 minutes, or until a toothpick comes out clean. Cool cakes in pans on a rack, then invert and remove parchment.
10 - In a saucepan, whisk egg yolks, evaporated milk, and brown sugar. Add butter. Cook over medium-low, whisking constantly until thickened, about 12 minutes. Off heat, add vanilla, salt, coconut, and pecans. Cool to room temperature for spreading consistency.
11 - Combine heavy cream and corn syrup in a microwave-safe bowl. Heat until boiling, then add chopped chocolate. Allow to stand 30 seconds, then whisk until completely smooth. Cool until mixture thickens slightly.
12 - Place one cake layer on a platter. Spread a third to half of coconut pecan frosting over the layer. Stack next layer, add more frosting. Top with final layer and remaining frosting. Leave sides unfrosted.
13 - Drizzle chocolate glaze generously over the top, letting it run down sides. Slice with a serrated knife and serve as desired.

# Additional Tips:

01 - For best texture, bring all ingredients to room temperature before starting.
02 - Toasting pecans intensifies their flavor in the frosting.
03 - Cake and frosting can be prepared a day in advance; flavors improve with time.
04 - Store covered at room temperature for two days or refrigerate for longer shelf life.

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