coconut pecan frosting

This classic dessert features a rich and tender chocolate cake slathered in a coconut pecan caramel frosting that's beyond addictive and totally delicious!

German Chocolate Cake

oz Baker's German's sweet chocolate, chopped (115 grams)

hot water or coffee (120 ml)

AP flour (270

cocoa powder (10

tsp baking powder (2 grams)

tsp baking soda (6 grams)

tsp salt (3 grams)

buttermilk (240 ml)

unsalted butter (280 grams, room temperature)

granulated white sugar

eggs (room temperature, large, separated)

vanilla extract (7 milliliters)

pecans

sugar (300 grams, use brown sugar

oz evaporated milk (360 milliliters)

egg yolks, lightly beaten)

unsalted butter

salt (1 grams)

vanilla extract (2 milliliters, heaping)

Preheat oven to 350 degrees F (180 degrees C) and place oven racks in the upper and lower third of the oven. Lightly butter and flour, and line the bottoms of three - 8 x 2 inch deep round baking pans with parchment paper.

Sift the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl.&nbsp;

Melt the chopped chocolate and coffee, or water, in a glass bowl over a pot of simmering water. Make sure the water doesn&#039;t touch the bowl.

In the bowl of your stand mixer, or with a hand mixer, beat the butter until smooth and creamy. Add 1 3/4 cups of sugar (reserving the rest for the egg whites) and continue beating until the mixture is fluffy (this will take about three to five minutes). Scrape down the sides of the bowl as needed. Add the eggs yolks, one at a time, mixing well after each addition.

Add the vanilla extract and beat to combine. Then add the melted chocolate and beat until incorporated.

Add the flour mixture and butter milk in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.

Beat the egg whites in a separate bowl at high speed. Slowly drizzle in the 1/4 cup of reserved sugar as mix. Once soft, almost stiff peaks form, mix about a cup of the egg whites into the batter to lighten it then carefully fold the remaining the egg whites into the batter.

Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 - 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Rotate the pans about halfway through baking to ensure even baking. Remove from oven and place on a wire rack to cool for about 15 minutes. Butter or lightly spray with a non stick vegetable spray a wire rack before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.

For the Cake:

Preheat the oven to 350 degrees F (180 degrees C). Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, cool, and then chop fairly fine.

In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat (about 5 minutes). Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable (about 30-60 minutes).

To Assemble: Place one layer of cake (top facing down), on your serving plate, and cover with one third of the frosting. Place the second layer of cake, onto the first cake layer and frost with another one-third of the frosting. Then add the third cake layer and frost the top of the cake with the remaining frosting (sides of cake are left bare). The finished cake can be stored at room temperature for a 2-3 days or it can be refrigerated.

For the Frosting:

The BEST German chocolate cake: This rich and tender German chocolate cake is slathered in a coconut pecan caramel frosting that’s beyond addictive and totally delicious! The cake itself has a light chocolate taste and is SO moist, and delicate that it nearly defies the laws of physics. 

 You'll have to invite people over to help you eat it so you can't devour the whole thing! 

German chocolate cake is named after Samuel German, the inventor of a type of dark chocolate (not the country). It’s also one of my favorites! Once you make the icing, you’ll be adding it to cupcakes and ice cream in no time! I also love how there's no worrying about cake decorating one this one since it's meant to have a totally rustic look.

I used light brown sugar for the frosting BUT and loved the caramel flavor it brought but you can use white sugar for that tradtional German chocolate frosting. 

Full Recipe: https://preppykitchen.com/german-chocolate-cake/

SUBSCRIBE ►https://www.youtube.com/channel/UCTvYEid8tmg0jqGPDkehc_Q?sub_confirmation=1
--------------------------------------------------------------------------
ADD ME ON:
Facebook: http://www.facebook.com/PreppyKitchen
Instagram: http://instagram.com/PreppyKitchen
Pinterest: https://www.pinterest.com/PreppyKitchen
Website: http://www.PreppyKitchen.com

BEST German Chocolate Cake | Preppy Kitchen

This rich, nutty German Chocolate Cake Frosting is loaded with caramel notes and a balanced sweetness that has so many uses it deserves it&#x27;s own post! Use it to top german chocolate cake, brownies, fudge, cheesecake, or chocolate cookies to create a decadent dessert with amazing texture and flavor!

German Chocolate Cake Frosting

sugar

brown sugar

evaporated milk

salted butter

egg yolks (room temperature, beaten)

coconut

Tablespoon vanilla extract

Heat the granulated sugar, brown sugar, evaporated milk, butter, and egg yolks in a medium saucepan over medium heat, stirring constantly, until thick and golden brown, about 5 minutes.

Remove from the heat and add coconut, pecans, and vanilla. The frosting will continue to thicken as it cools. Cool for at least 30 minutes until thick enough to spread before assembling the cake.

Homemade German chocolate cake is always a favorite! With tender cake layers and coconut pecan frosting, it&#039;s decadent and delicious.

German Chocolate Cake Recipe

all purpose flour

cocoa powder

baking powder

baking soda

salt

milk

eggs

vanilla extract

vegetable oil

water

butter

egg yolk

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The table or granulated sugar...

Preheat the oven to 350°F. Spray two 9&quot; round cake pans with non-stick spray. Place a piece of parchment paper in the bottom of each pan. Spray parchment.

Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl.

Add the milk, eggs, vanilla extract, and oil. Beat with a hand mixer till well combined. Slowly pour in the boiling water and beat till smooth.

Divide batter between two pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cool for 8-10 minutes, then invert onto cooling racks. Cool completely.

Spread half of the frosting onto one of the cakes. Add the second layer, then spread the remaining frosting on top.

Whisk together milk, egg yolks, and sugar in a heavy saucepan. Add the butter. Cook and stir over medium heat till thickened, about 10-12 minutes.

Let cool for about 10 minutes, then stir in the vanilla, coconut, and pecans. Refrigerate for at least 30 minutes before adding to cake.

Coconut Pecan Frosting

https://content.jwplatform.com/videos/bP25pfHm.mp4

Homemade German Chocolate Cake is always a favorite! With tender cake layers and coconut pecan frosting, it’s decadent and delicious.

You say German Chocolate Cake Frosting, I say Coconut Pecan Frosting, but we all say we can&#x27;t do without this delicious homemade frosting chock full of caramel flavor and the fabulous texture of coconut and nuts.  So good!

The Best German Chocolate Cake Frosting

Butter (We use Salted Sweet Cream Butter)

Brown Sugar (packed)

Evaporated Milk

Egg Yolks

Vanilla

Shredded Coconut

Add the butter and brown sugar to a...

Add the butter and brown sugar to a medium saucepan.

Pour in the Evaporated Milk and the egg...

Pour in the Evaporated Milk and the egg yolks.

Turn on the heat to low.

Stir the mixture continuously until the butter is...

Stir the mixture continuously until the butter is fully melted, the brown sugar has completely dissolved and the ingredients are thoroughly incorporated.

Increase the heat to medium-low and bring the...

Increase the heat to medium-low and bring the mixture to a low boil. When the bubbles begin to cover the surface of the caramel mixture stop stirring and set a timer for 5 minutes. Allow the mixture to cook without stirring.

Turn off the heat, add the Vanilla, and...

Turn off the heat, add the Vanilla, and stir until mixed.

Add the shredded coconut and mix.

Add the chopped pecans and mix.

Allow the frosting to cool completely before you...

Allow the frosting to cool completely before you use it to top your dessert.

This White German Chocolate Cake is a delicious twist on the classic, featuring a fluffy white cake topped with a rich, coconut-pecan frosting. Perfect for any celebration, it’s sure to be a hit with your family and friends

White German Chocolate Cake

For the Cake:1 package of white cake mix

buttermilk

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Use a mixer to beat until smooth and well blended.

Bake the Cake

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Make the Coconut-Pecan Frosting

In a medium saucepan over medium heat, melt the butter.

Assemble the Cake

Once the cakes are cooled, place one layer on a serving platter.

Serve

This White German Chocolate Cake is a twist on the classic German chocolate cake, using a light and fluffy white cake base paired with a rich, coconut-pecan frosting. It's the perfect dessert for any occasion, combining the traditional flavors with a fresh, lighter touch!

(310 grams) all-purpose flour

(226 grams) unsalted butter, softened

(300 grams) granulated sugar

eggs, room temperature

(240 milliliters) buttermilk, room temperature

(240 milliliters) heavy cream

(200 grams) granulated sugar

(120 grams) sweetened shredded coconut

(120 grams) chopped pecans

For the Cake:

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, sugar, and butter. Bring to a simmer over medium heat, stirring constantly.

Once the mixture begins to simmer, remove from heat and whisk in the egg yolks and vanilla extract.

Return the saucepan to low heat and cook for an additional 5-7 minutes, stirring constantly, until the mixture thickens.

Remove from heat and stir in the coconut and chopped pecans. Let the frosting cool to room temperature.

Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a generous amount of the coconut-pecan frosting over the top.

Place the second layer of cake on top and spread the remaining frosting over the top and sides.

Allow the frosting to set for about 30 minutes before serving.

Top 6 coconut pecan frosting recipes from across the web

The most viewed coconut pecan frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

German Chocolate Cake

German Chocolate Cake Frosting

German Chocolate Cake Recipe

The Best German Chocolate Cake Fros...

White German Chocolate Cake

White German Chocolate Cake

Top 6 coconut pecan frosting recipes from across the web

The most viewed coconut pecan frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

German Chocolate Cake

German Chocolate Cake Frosting

German Chocolate Cake Recipe

The Best German Chocolate Cake Fros...

White German Chocolate Cake

White German Chocolate Cake

The most viewed coconut pecan frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine