German Chocolate Coconut Pecan (Printer-Friendly)

Rich chocolate layers with coconut-pecan topping, perfectly moist from hot coffee and buttermilk for a classic dessert.

# What You’ll Need to Cook:

→ Cake batter

01 - 260 g all-purpose flour
02 - 300 g granulated sugar
03 - 75 g cocoa powder
04 - 10 g baking soda
05 - 5 g baking powder
06 - 5 g salt
07 - 240 ml buttermilk
08 - 120 ml vegetable oil
09 - 2 large eggs
10 - 5 ml vanilla extract
11 - 240 ml hot coffee

→ Coconut-Pecan Topping

12 - 350 ml evaporated milk
13 - 8 ml vanilla extract
14 - 300 g granulated sugar
15 - 4 large egg yolks, beaten
16 - 170 g unsalted butter
17 - 200 g sweetened shredded or flaked coconut
18 - 200 g pecans, coarsely chopped

# Steps to Prepare:

01 - Preheat oven to 175°C. Lightly spray three 20 cm round cake pans with baking spray, line the bottoms with parchment paper circles, and spray parchment for easy release.
02 - In a stand mixer bowl, add flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low with paddle attachment until well combined.
03 - In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
04 - Add the wet mixture to the dry ingredients. Mix on low speed until incorporated, then slowly stream in the hot coffee. Continue mixing on low for 2 minutes until batter is even and smooth. Scrape down the bowl as needed.
05 - Evenly divide the batter among the prepared pans. Bake for 35–40 minutes, or until a skewer inserted in the centre comes out clean. Cool cakes in pans for 10 minutes, then invert onto racks to cool completely.
06 - In a heavy saucepan, whisk together butter, evaporated milk, sugar, vanilla, and beaten egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Remove from heat and stir in coconut and pecans. Let cool to room temperature.
07 - Once cakes are cool, use a serrated knife to level the tops if needed, ensuring flat, even layers.
08 - Place one cake layer on a serving plate, spread one third of the coconut-pecan topping evenly. Repeat with the second layer and topping, then finish with the final cake layer and remaining topping.
09 - Refrigerate the assembled cake for at least 1 hour for easier slicing. Bring to room temperature before serving for best texture.

# Extra Cooking Tips:

01 - Use room temperature ingredients for an even batter and optimal texture.
02 - Hot coffee intensifies chocolate notes without adding coffee flavor; use hot water if preferred.
03 - For even cake layers, weigh batter before adding to pans.
04 - If coconut-pecan topping is thin, return to heat and cook further until thickened.
05 - For a two-layer cake, bake in two 23 cm pans, increasing bake time as needed.
06 - Unfrosted cake layers may be frozen, well-wrapped, for up to two months.
07 - The cake develops deeper flavor when made a day in advance and refrigerated, covered.

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