Instructions
1. Prepare the Cake Batter
Melt the Chocolate: In a heatproof bowl, pour the boiling water over the chopped German chocolate, stirring until smooth and fully melted. Let it cool to room temperature.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes. Add the egg yolks, one at a time, beating well after each addition. Mix in the melted chocolate and vanilla extract until smooth.
Combine with Dry Ingredients and Buttermilk: Add the flour mixture to the chocolate mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
2. Beat the Egg Whites
Whip the Egg Whites to Stiff Peaks: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate them.
3. Bake the Cakes
Prepare the Pans: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Divide the Batter: Evenly distribute the batter among the three prepared pans. Smooth the tops with a spatula.
Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
4. Make the Coconut Pecan Frosting
Cook the Frosting Mixture: In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened and golden brown, about 10-12 minutes.
Add Vanilla, Coconut, and Pecans: Remove from heat and stir in the vanilla, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature, thickening as it cools.
5. Assemble the Cake
Layer the Cakes: Place one cake layer on a serving plate. Spread one-third of the coconut pecan frosting over the top. Add the second cake layer and another third of the frosting. Top with the final cake layer and spread the remaining frosting over the top. The sides are typically left unfrosted for a classic German Chocolate Cake look.
Optional Garnish: For extra flair, garnish with additional chopped pecans, chocolate shavings, or a drizzle of chocolate ganache.
Tips for Success
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