Ingredients
✓ 1 oz sweet baking German chocolate (chopped; such as Baker’s or Ghirardelli German’s sweet chocolate)
✓ 1/2 cup boiling water
✓ 1 cup unsalted butter (softened to room temperature)
✓ 2 cups granulated sugar
✓ 4 large eggs (separated, at room temperature)
✓ 2 teaspoons pure vanilla extract
✓ 1/2 cups cake flour (300 g, spooned and leveled; all-purpose flour can be used by weight)
✓ 1 teaspoon baking soda
✓ 1/2 teaspoon fine sea salt
✓ 1 cup buttermilk (at room temperature; full-fat preferred)
✓ 1 cup evaporated milk
✓ 1 cup granulated sugar (for coconut pecan frosting)
✓ 4 large egg yolks (for coconut pecan frosting)
✓ 1/2 cup unsalted butter (cut into pieces, for coconut pecan frosting)
✓ 1 teaspoon pure vanilla extract (for coconut pecan frosting)
✓ 1/3 cups sweetened shredded coconut
✓ 1 cup chopped pecans (lightly toasted if possible)
✓ 1/2 cup unsalted butter (softened, for optional chocolate frosting)
✓ 1/2 cups powdered sugar (300 g, sifted, for optional chocolate frosting)
✓ 1/3 cup unsweetened cocoa powder (Dutch-process may be used for deeper flavor)
✓ 1/4 teaspoon fine sea salt (for optional chocolate frosting)
✓ 1–4 tablespoons heavy cream or milk (for optional chocolate frosting)
✓ 1 teaspoon pure vanilla extract (for optional chocolate frosting)
Instructions
✓ Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
✓ Combine chopped German chocolate with boiling water in a small bowl. Let cool for 5 minutes.
✓ In a large bowl, cream butter and 2 cups granulated sugar until light and fluffy.
✓ Add egg yolks one at a time, then vanilla and cooled chocolate mixture.
✓ In a separate bowl, whisk together cake flour, baking soda, and salt.
✓ Alternately add flour mixture and buttermilk to butter mixture in 3 additions, beginning and ending with flour mixture.
✓ Beat in evaporated milk.
✓ Divide batter between prepared pans.
✓ Bake for 25–30 minutes until a toothpick inserted in center comes out clean.
✓ Cool in pans for 10 minutes, then turn out onto wire racks.
✓ Make coconut pecan frosting: whisk egg yolks and 1 cup sugar until thick and pale.
✓ Add butter pieces and evaporated milk, mixing until smooth.
✓ Stir in vanilla, coconut, and pecans.
✓ Spread over cooled cake layers.
✓ For optional chocolate frosting, whisk together powdered sugar, cocoa powder, and softened butter until smooth.
✓ Add cream or milk as needed to reach desired consistency.
✓ Spread over top or between layers if desired.
Notes
Store in airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Calories: 450
- Sugar: 40
- Sodium: 120
- Fat: 22
- Carbohydrates: 60
- Fiber: 2
- Protein: 6