german chocolate cake & coconut pecan frosting

Name: German Chocolate Cake & Coconut Pecan Frosting
Prep time: 20 min
Cook time: 15 min
Cuisine: American
Ingredients: ## COCONUT PECAN FROSTING FOR GERMAN CHOCOLATE CAKE; 1 cup(s) sugar; 1 cup(s) evaporated milk; 3 large egg yolk slightly beaten; 1 stick(s) butter; 1 teaspoon(s) pure vanilla extract; 1 1/3 cup(s) shredded coconut; 1 cup(s) chopped pecans; ## GERMAN CHOCOLATE CAKE SCRATCH VERSION; 4 ounce(s) baker's german sweet chocolate,chopped; 2 1/2 cup(s) cake flour; 1 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 2 stick(s) unsalted butter (8 ounces); 2 cup(s) sugar; 4 large eggs, separated; 1 teaspoon(s) vanilla extract; 1 cup(s) buttermilk

(4 RATINGS)

330 Pinches 2 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Jan 31, 2012

I was in a pinch one time and had to make a cake for a large crowd at a church function, so as a result I resorted to make triple boxes of cake mix to create this size cake, and then made my own HOMEMADE Coconut Pecan Frosting, often referred to as German Chocolate Cake frosting, by making the homemade frosting in a triple recipe, it gave the cake much more homemade flavor,everyone enjoyed it. Lots of pecans, to make it crunchy,nutty, and just right.

Rate

prep time 20 Min

cook time 15 Min

method Stove Top

yield makes enough for 3 layer cake top only

Ingredients

COCONUT PECAN FROSTING FOR GERMAN CHOCOLATE CAKE
1 cup sugar
1 cup evaporated milk
3 large egg yolk slightly beaten
1 stick butter
1 teaspoon pure vanilla extract
1 1/3 cups shredded coconut
1 cup chopped pecans
GERMAN CHOCOLATE CAKE SCRATCH VERSION
4 ounces baker's german sweet chocolate,chopped
2 1/2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks unsalted butter (8 ounces)
2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk

How To Make german chocolate cake & coconut pecan frosting

Step 1

In a medium sauce pan mix the evaporated milk, sugar, beaten egg yolks, butter and vanilla.

Step 2

Cook and stir over medium heat until thickened, about 12 to 15 minutes. Then stir in coconut and pecans.
Step 3

Allow to cool until thick enough to spread, beating occassionally. This recipe makes enough to frost the TOPS ONLY OF 3 (9") LAYER CAKES, or tops and sides of 2 layer cakes.
Step 4

NOTE IF YOU WANT TO COVER BOTH TOP AND SIDES, MAKE ONE AND A HALF TIMES THE RECIPE . THIS SHOULD GIVE YOU ENOUGH. Or you may opt to do as I did here, to get more serving bake it in a sheet cake pan.
Step 5

ALSO NOTE: The frosting you see here is a TRIPLE RECIPE, SO KEEP THAT IN MIND. Recipe given is for ONE RECIPE ONLY.
Step 6

Cream butter & sugar in a medium bowl till light and smooth. Beat in egg yolks,one @ a time. Add vanilla and beat on high speed till light & fluffy about 3 minutes. Add chocolate and blend on low speed. Alternating with buttermilk, fold in dry ingredients into butter mixture beginning and ending with dry ingredients. In a large bowl beat the egg whites on high speed till soft peaks form then fold into cake batter. Divide batter evenly among 3 pans and smooth tops. Bake in preheated 350 degree oven 30 to 35 minutes, until the cake pulls away from sides of pan, & center springs back when gently pressed. Set on racks and allow to cool. Then frost as directed above.
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