German Chocolate Snack Cake with Coconut-Pecan Frosting
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German Chocolate Snack Cake with Coconut-Pecan Frosting

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Author: Pam - For the Love of Cooking

Ingredients

German Chocolate Cake:

  • 2 cups flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup boiling water
  • 4 oz unsweetened baking chocolate, cut into shavings
  • 1/2 tsp espresso powder
  • 2 cups white sugar
  • 4 large eggs
  • 1 cup canola oil
  • 2 tsp vanilla extract

Coconut-Pecan Frosting:

  • 3 large egg yolks
  • 1 cup evaporated milk
  • 1 1/2 cups brown sugar
  • 8 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 1/2 cups sweetened coconut flakes
  • 1 1/2 cups pecans, chopped

Instructions

  • Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish coat with butter and a touch of cocoa powder (or flour). Or coat the baking dish with cooking spray. 
  • Combine the dry ingredients by sifting together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  • Make the cake batter by combining together the boiling water, shaved chocolate, and espresso powder together; cover and set aside to allow the chocolate to melt completely, about 10 minutes. Use once the water is warm but not hot to the touch.
  • In a separate bowl, combine the cooled chocolate-water with the sugar, eggs, oil, and vanilla extract. Whisk until well incorporated. Pour the chocolate mixture into the flour mixture and beat, using a mixer, until just combined. Make sure to stop and scrape the bottom and sides of the bowl periodically.
  • Bake the cake by pouring the batter into the prepared baking dish.
  • Place into the oven and bake for 25-35 minutes or until the top springs back to the touch, the sides of the cake have pulled slightly, and a wooden tester inserted in the center comes out clean.
  • Remove from the oven and leave the cake in the pan on a wire rack to cool completely.
  • Make the frosting by combining the egg yolks, evaporated milk, and brown sugar together in a sauce pan over medium high heat; whisk until well combined. Add the butter and cook, whisking constantly until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla and salt; whisk until well combined. Add the coconut and pecans; stir until well combined. Set aside to cool completely.
  • Finish the cake by spreading the room temperature frosting on the completely cooled cake evenly. Drizzle a little melted chocolate on top, if desired. Serve the cake from the pan. Enjoy!