German Chocolate Cake
German Chocolate Cake with coconut frosting – a rich chocolate cake with a smooth, sweet, and nutty caramel-like frosting.
One of my families all time favorite cakes is German Chocolate Cake. My mom would make it for every birthday and it brings back some really fun memories growing up. I made this cake for my Dad’s birthday about a month ago and it was loved by all! I LOVE, love, love the coconut frosting! I could eat it by the spoonful! Literally.
I want to dedicate this post today to a friend of mine, Joan from Chocolate, Chocolate and More. This past week, Joan passed away unexpectedly from a heart attack. I never had the chance to meet Joan in person, but she was the world’s biggest sweet heart and left behind 3 children that my heart is broken for. I’m so glad that I got to know her through blogging. She was such a huge part of the food bloggers community and it is still hard to believe that she is gone. Several bloggers have decided to post a chocolate recipe today in honor of Joan to help her legacy live on. If you are looking for a chocolate recipe, please check out her recipe index. You are sure to find a delicious treat that was made with love.
For this cake recipe, I bought the German Chocolate cake mix instead of making it from scratch (shhh)!! I didn’t have all the ingredients and honestly find the mix to be quite tasty. The frosting is the real show stopper. DO NOT skip on making the frosting. That is definitely the best part and the canned stuff just doesn’t compare.
German Chocolate Cake
- 1 box of German Chocolate Cake and ingredients listed on box
Coconut pecan frosting:
- 3 egg yolks
- 1 cup sugar
- 1 cup evaporated milk
- 1/2 cup butter or margarine
- 1 tsp. vanilla
- 1 1/2 cups flaked coconut (make sure it’s fresh)
- 1 cup pecans, chopped
Chocolate buttercream frosting:
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2 Tablespoons unsweetened cocoa powder
- 1 (4-ounce) bar semisweet or bittersweet, melted
- 1 teaspoon vanilla
- 1 to 2 Tablespoons heavy cream or milk
- Pinch of Salt
Make cake according to directions and allow to cool.
For the coconut frosting: Combine egg yolks, sugar, milk, butter, and vanilla in a large saucepan over medium heat. Stir constantly until it has began to thicken, about 12 minutes. Stir in coconut and pecans and stir until thick enough to spread. Remove from heat and allow to cool slightly.
For the chocolate buttercream place the butter in a large bowl and beat with an electric mixer. Slowly add the powdered sugar, cocoa powder, melted chocolate and vanilla. Add heavy cream as needed to thin.
Frost the center of the cake with the coconut frosting and the sides with the chocolate buttercream frosting. Enjoy with a cold glass of milk!
From The Lion House Cookbook
YUMMY! If you haven’t had German Chocolate Cake yet, you are missing out. Find an excuse and make it this weekend!
In honor of Joan, I wanted to share a few of my favorite recipes from her website Chocolate, Chocolate and More. Make sure to check them out and browse around her recipe index. She has so many delicious recipes on her site and will be missed by all of us. XO
Thanks for stopping by. Have a great day! :)
*This post was updated on October 28th, 2015