Description
Indulge in a rich, moist German chocolate cake layered with coconut-pecan frosting, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup unsalted butter
- 1 cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round 9-inch cake pans thoroughly.
- Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk until fully mixed.
- Add the eggs, milk, vegetable oil, and vanilla extract to your dry ingredients. Mix until you achieve a smooth batter.
- Stir in the boiling water carefully to create a silky batter.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn them out onto cooling racks.
- Melt the butter in a saucepan and stir in brown sugar until dissolved.
- Add shredded coconut and chopped pecans, and mix until well combined.
- Frost the cooled cake layers with the coconut-pecan frosting.
Notes
You can customize the cake with additional coconut or espresso powder. Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg