Prepare to embark on a mouthwatering journey that will transform your dessert game forever! This isn't just any chocolate cake - it's a decadent German chocolate masterpiece that will make your taste buds dance with pure delight. Imagine a rich, moist chocolate cake topped with a luxurious pecan and coconut frosting that's so irresistible, you'll be dreaming about it long after the last crumb disappears. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that will have everyone begging for seconds!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: German
Serves: 12 servings
Ingredients
- 1 German chocolate cake mix
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1 can evaporated milk
- 1 cup sugar
- 1/2 cup butter
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan thoroughly to prevent sticking.
- Prepare the German chocolate cake mix according to the package instructions, typically by combining the cake mix with eggs, oil, and water in a large mixing bowl. Mix with an electric mixer on medium speed for 2-3 minutes until smooth and well-blended.
- Fold in 1/2 cup of chopped pecans into the cake batter, distributing them evenly throughout the mixture.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the pecan frosting by combining evaporated milk, sugar, butter, and the remaining 1/2 cup of chopped pecans in a saucepan.
- Cook the frosting mixture over medium heat, stirring constantly, until it thickens and becomes golden brown, approximately 10-12 minutes.
- Remove the frosting from heat and stir in the shredded coconut, mixing until well combined.
- Once the cake is baked and has cooled for 10-15 minutes, spread the warm pecan frosting evenly over the top of the cake.
- Allow the cake to cool completely, letting the frosting set and develop its rich, caramel-like texture.
- Cut into 12 equal servings and serve at room temperature. Optional: Garnish with additional chopped pecans or a light dusting of powdered sugar.
Tips
- Room Temperature Matters: Ensure all ingredients are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When preparing the cake batter, mix just until ingredients are combined to keep the cake light and fluffy.
- Check Cake Doneness: Use the toothpick test - insert it into the center, and if it comes out clean, your cake is ready.
- Frosting Consistency is Key: While making the pecan frosting, stir constantly and watch for a golden-brown color and thick, spreadable texture.
- Cool Completely: Allow the cake to cool before frosting to prevent the topping from melting and sliding off.
- Storage Tip: Store the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness.
- Make it Pretty: Garnish with extra chopped pecans or a light dusting of powdered sugar for a professional bakery look.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 73g
Protein: 5g
Fat: 33g
Saturated Fat: 18g
Cholesterol: 40mg
