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German Chocolate Snack Cake With Coconut-Pecan Frosting
German Chocolate Snack Cake With Coconut-Pecan Frosting
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Decadent chocolate cake with gooey coconut-pecan topping, simpler to make with no layers. Win with extra flavor!
Ingredients:
  • For the cake:
  • 2 cups (280 grams) all-purpose flour
  • 1/4 cup (21 grams) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup boiling water
  • 4 ounces unsweetened baking chocolate
  • 1/2 teaspoon espresso powder, optional (for deeper chocolate flavor)
  • 2 cups (400 grams) granulated sugar
  • 1 cup canola oil
  • For the coconut pecan frosting:
  • 3 large egg yolks
  • 8 ounces evaporated milk
  • 1 1/2 cups (323 grams) lightly packed brown sugar
  • 4 ounces (113 grams, 1 stick) unsalted butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon kosher salt
  • 2 1/2 cups sweetened, shredded coconut
  • 1 1/2 cups chopped pecans
Instructions:
  • Prepare the oven and pan: Preheat it to 350°F and generously grease a 9x13 inch baking pan.
  • In a large mixing bowl, sift together the flour, cocoa, baking powder, baking soda, and salt to combine the dry ingredients.
  • Prepare the batter: Combine boiling water, chocolate, and espresso in a measuring cup and let it sit for 10 minutes until the chocolate is melted. Whisk until smooth. Check if the water is warm and not hot. In another bowl, mix the chocolate-water mixture with sugar, eggs, oil, and vanilla extract. Pour this mixture into the flour mixture and beat until just combined, scraping the bottom of the bowl as needed.
  • For the cake: Smooth the batter in the pan and bake for 25 to 35 minutes until the top is springy to the touch, the cake edges pull away slightly, and a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for about 45 minutes before frosting.
  • Prepare a luscious frosting by combining egg yolks, evaporated milk, and brown sugar in a saucepan. Cook over medium-high heat, stirring constantly, until thickened (about 10 minutes). Remove from heat and mix in vanilla, salt, coconut, and pecans. The end result should be a thick, creamy frosting with a delightful texture from coconut and pecans.
  • Let the frosting come to room temperature, then generously spread it on the cake before serving directly from the pan. Save the coconut-pecan topping for just before serving. This cake is most delicious freshly frosted and can be stored covered at room temperature for 2 to 3 days.

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