Description
A classic chocolate cake with a rich coconut-pecan frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Frosting:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup evaporated milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Carefully stir in the boiling water. The batter will be thin.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar and evaporated milk. Bring to a boil, stirring constantly.
- Reduce heat and simmer for 3 minutes, stirring.
- Remove from heat and let cool slightly. Whisk in the egg yolks one at a time.
- Return the saucepan to low heat and cook, stirring constantly, until thickened (about 5-7 minutes). Do not boil.
- Remove from heat and stir in the vanilla extract, coconut, and pecans.
- Spread the frosting evenly over the cooled cake layers.
Notes
- Ensure your buttermilk is at room temperature for best results.
- Do not overmix the cake batter.
- The frosting will thicken as it cools.
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: German chocolate cake, chocolate cake recipe, coconut pecan frosting, classic cake, dessert recipe