Decadent German Chocolate Cake with Coconut Pecan Frosting

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Melt the German chocolate in 1/2 cup water over low heat, stirring until smooth. Set aside to cool.

In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating well.

Stir in melted chocolate and vanilla.

Alternately add flour mixture and buttermilk, beginning and ending with flour. Mix until smooth.

2. Beat Egg Whites:

In a separate bowl, beat egg whites until stiff peaks form.

Gently fold egg whites into the cake batter.

3. Bake the Cake:

Divide batter evenly between the prepared pans.

Bake 25–30 minutes or until a toothpick inserted comes out clean.

Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

4. Make the Coconut Pecan Frosting:

In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.

Cook over medium heat, stirring constantly, until thickened and golden brown.

Remove from heat and stir in vanilla, coconut, and pecans. Allow to cool slightly.

5. Assemble the Cake:

Place one cake layer on a serving plate. Spread a generous portion of frosting over the top.

Place the second layer on top and frost the top and sides with the remaining frosting.

Serving and Storage Tips