The frosting should be thick, creamy, and nubbly with coconut and pecans. Once it boils, remove from the pan from the heat. Please do not use our photos without prior written permission. Then select “Scale.” See if you can increase the scale (you may need to select “custom”) and you can increase the font so it’s legible and not tiny. It’s named after an English-American chocolate maker named Samuel German, not a country. Sure, pipe on some ganache rosettes if you want to get fancy, but leave the coconuts and pecan where they belong: slathered atop a chocolate cake. How To Make German Chocolate Cake Frosting (Coconut Pecan Frosting) From Scratch? Coconut-Pecan Filling and Frosting 20 Min (s) 20 Min (s) Prep This is, of course, the best reason to eat German chocolate cake. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Check the water with your finger; it's fine if it's still a little warm, but it should no longer be hot to the touch. Just made this, super easy and it looks fantastic. This doesn’t mean that this cake will not be delicious (it sure sounds great), it just makes me wonder how authentic a recipe is, next time I am reading about a ‘classic Italian stew’ or a ‘traditional Thai noodle soup’. Hi! Measure butter and sugar, beat until fluffy. In an effort to get from Point A to Point Cake more quickly, I bake the cake single 9×13-inch pan and then spread it with a thick layer of coconut pecan frosting — no cutting or stacking of layers required. 6 Finish the cake: Cool the frosting to room temperature and spread generously onto the cake. I can see that flavor in the cake pairing well with the coconut in the frosting :). It’s basically a snackable sheet cake. Why not simply call the recipe ‘terribly delicious chocolate cake’? Just what we hoped for and more. Plus, it's way easier to make because you don't have all those layers to deal with. Bring to a full boil, stirring constantly. Hope you have a Merry Christmas! (My guess is that they can cut costs by supplementing the traditional topping with plain chocolate frosting.). Win! Stop periodically and scrape the bottom of the bowl. Just want to add that I replaced real butter in the topping with plant based butter since I have a dairy sensitivity and it worked perfectly. I made the frosting for my wife’s birthday cake yesterday. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert. This recipe remedies both of those problems. This sounds delicious. By using The Spruce Eats, you accept our, Chocolate Cake With Broiled Coconut Frosting, Texas Sheet Cake With Chocolate Buttermilk Frosting, Chocolate Layer Cake with Peanut Butter Frosting Recipe, German Chocolate Cheesecake With Coconut Pecan Topping. It's the same classic chocolate cake you love, but with more of that decadent, gooey coconut-pecan topping. I think you could make the cake and frosting separately ahead of time and frost it the day of. Go less by the time and more by visual cues “until the top springs back to the touch, the sides of the cake have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean.” Have fun! Thanks for letting us know. on Amazon. The frosting should be stored in an airtight container and can be refrigerated for day or two. Cool the frosting to room temperature, Once cool spread it on German Chocolate Cake or some other cake of your desire. Or Whole Foods they sell nuts in bulk you can simply buy what you need . My first instinct would be full-fat coconut milk from a can, but I have not tried it so I can’t say with any certainty that it would work. While you’re waiting … Hi!! Great, Terri! I find that unacceptable. I want to use the proper ingredients. Contrary to popular thought, German chocolate isn’t from Germany. Here’s a retro recipe from the ’60s so you can make the original version! Grease two 9-inch layer cake pans and line bottoms with waxed paper. Hi Terri, Simply Recipes amateur tech support here! Instructions; For Cake: Preheat oven to 325-350º according to box instructions and type of pans being used. In a saucepan– Add butter, brown sugar, evaporated milk. Cover and let the hot water melt the chocolate, about 10 minutes, and whisk until smooth. Please try again later. Great question. Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. Cook and stir the mixture over medium heat until it is thick (about 12-15 minutes). Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. As well, I topped the cake this time with a Coconut Pecan Frosting. $29.99 (19% savings) Thanks! Thanks for waiting. Very glad you liked it! I’ve made my own evaporated milk but have not tried the nut variety. Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Thank you very much for takin the time to reply. The name German chocolate cake is a little deceiving as it is not actually a German dessert and traditionally the cake is a lighter colored cake with a mild chocolate taste and the entire cake is usually covered in coconut pecan frosting. This is a recipe for German chocolate cake from scratch, with a coconut pecan frosting and filling. German Chocolate Layer Cake With Coconut Pecan Frosting. Cindy was born near Seoul but grew up in California and Nevada. Hi, Barb! https://www.foodnetwork.com/.../alternative-frosting-german-chocolate-cake German Chocolate Cake & Coconut Pecan Frosting | Just A Pinch Then check every 5 minutes until a toothpick inserted in the center of the cupcake comes out clean. I used gluten free all purpose flour and made no other alterations. Stir in the coconut and the pecans. Set aside to cool. The history of this classic cake is fascinating. Thick, nutty, and delicious, we dare say this icing might be the very best reason to slice into a piece of chocolate cake.This coconut-pecan icing begins with toasted pecans. Sure, give it a shot. Hi, Deidra, Hi, Sharon — I would just reduce the baking time. I’m curious to hear how it turns out. I can seriously eat it by the spoonful straight out of the saucepan, y’all.. Please review the Comment Policy. Is very easy to make your own evaporated milk and the same procedure is done for the nut variety. Let us know what you end up using! I am German myself and we don’t have that kind of cake anywhere in Germany! What if I want to make it non-dairy, what I can substitute for evaporated milk? Or should I duplicate the recipe or something? Serve the cake from the pan. Spread Chocolate Ganache Frosting evenly over top and sides of cake. There certainly is a generous amount of the frosting, which is excellent. Prepare three 8"x2" cake pans with cake goop or another preferred pan spray. It's so delicious that you'll probably have more than one piece and that is OK! Remove and cool completely on racks. One question: would this batch be enough to make it a 2 layers 8 inch cake? I never write reviews for recipes but am making an exception for this cake. Just simmer, not boil, the milk for about 25 minutes. In a separate bowl (or in your measuring cup, if it's large enough), combine chocolate-water with the sugar, eggs, oil, and vanilla extract. Read more about our affiliate linking policy. All photos and content are copyright protected. Then you fold in your coconut and pecans and that’s it! It’s truly the best chocolate cake I have ever made. My mom loves pecans and I want to bake this for her bday but we are going away to a cabin and i would have to make it 2 days before. Cool to spreading consistency, beating occasionally. If a Trader Joe’s is nearby try there. Makes enough to ice one 2-layer cake. I’ll leave you with this fun fact: German chocolate cake gets its name from the type of chocolate often used, Baker’s German Chocolate (named after its creator Samuel German), not country of origin, so it’s actually a classic American cake! We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. It was delicious! Remove from heat (mixture might appear a bit curdled). This coconut-pecan frosting is made like no other frosting. Get it free when you sign up for our newsletter! It is moist and just the perfect texture! Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. German Chocolate Cake. Thank you, I love German chocolate cake but my grandson cannot eat the pecans is there any other kind of icing that you could use beside the pecans he is allergic to nuts I also am not crazy about the pecans but I love coconut if there is maybe you could let me know am going to print the recipe anyway thank you Charlene. Yes! Add the butter and warm over medium-high heat, stirring constantly until the mixture thickens, about 10 minutes. Sift together flour, sugar, baking soda, baking powder, and salt. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time. My brother loves GC cake but, like the author of this recipe, I always find the chocolate too wimpy and making the traditional version of the recipe is too involved. Pour the chocolate mixture into the flour mixture and beat, using a stand mixer or a hand mixer, until just combined. ), The Spruce Eats uses cookies to provide you with a great user experience. Inside Out German Chocolate Bundt Cake | Just A Pinch Recipes Mix with All-Bran. Sorry, our subscription service is unavailable. If you want to make this cake into a layer cake, divide the batter between two 8-inch round cake pans and bake until the tops spring back to the touch, about 20 to 25 minutes. Grease a 9x13 inch baking pan. In fact, most of our cakes are not as rich and sweet as American ones and most do not have frosting. Spread 2/3’s of Coconut-Pecan Filling evenly in between cake layers. Coconut Cupcakes with Coconut Cream Cheese Frosting, German Chocolate Snack Cake With Coconut-Pecan Frosting, Read more about our affiliate linking policy, 1/4 cup (21 grams) unsweetened cocoa powder, 1/2 teaspoon espresso powder, optional (for deeper chocolate flavor), 1 1/2 cups (323 grams) lightly packed brown sugar, 4 ounces (113 grams, 1 stick) unsalted butter. Advance your baking skills with this easier-than-you-think recipe for the perfect homemade German chocolate cake. The result would likely be a close, arty big cousin to German Chocolate Cake, though. In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 … Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. German chocolate cake is typically made as a chocolate layer cake with a sweet frosting loaded with shredded coconut and pecans. Just made it today. Coconut Pecan Frosting This Coconut Pecan Frosting is the perfect topping for my all-time favorite German Chocolate Cake … In large mixer bowl, whisk dry ingredients to mix. GREAT! on Amazon, $489.00 1 1/2 c. evaporated milk 1 1/2 c. sugar 4 slightly beaten egg yolks 3/4 c. butter 1 1/2 tsp. Love It, going to make it. And speaking of that sweet frosting, making this all in one layer increases the ratio of frosting to cake, which I fully support. Like an 8×8? Traditional German chocolate cake relies on a rich filling and frosting made of egg yolks, sugar, evaporated milk and butter to bind and decorate its chocolate layers. Melted coconut oil maybe? Hope the helps! I’m always on the lookout for new ones. Thank you!!!! Can your grandson eat other kinds of nuts? Remove from heat and stir in coconut and pecans. German Chocolate Pound Cake with Coconut Pecan Frosting. I think walnuts would actually be quite nice. The cake can be made a few days ahead, but wait to top it with the coconut-pecan frosting until before serving. https://www.allrecipes.com/recipe/17765/german-chocolate-cake-frosting on Amazon, $16.97 Can I make this cake half the size? Did you know you can save this recipe and order the ingredients for. I only made the cake part, as I had to find an egg free frosting to top it but this cake is amazing! While the classic recipe uses a light, sweetened chocolate to flavor the cake, I prefer using a combo of unsweetened chocolate and cocoa powder for a deeper, richer-tasting cake. I think this stands up better to the sweet frosting. Chips are toasted coconut with cane sugar and salt. In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and … Remove from the heat and stir in the vanilla and salt, followed by the coconut and pecans. If you want to read a little more about the origins here’s a link. Can you tell me if it freezes well? To speed up the cooling process: Spread the frosting in a thin layer onto a small cookie … German chocolate cake is named for the person who created the cake, not the country of origin. The best part is my brother loved it too. Leftovers can be kept, covered, for 2 to 3 days at room temperature. So good and easy!!! Most German Chocolate Cake recipes are multi-layered affairs and therefore time-consuming, so I’ve made some changes to make it a little easier. Layer up with this homemade layer cake and begin to feel the magical-ness of German sweet chocolate. Beat 1 minute longer. Baker’s German sweet chocolate cake & coconut-pecan frosting recipes This sounds fantastic. 3 Make the batter: In a measuring cup combine the boiling water, chocolate, and espresso. This cake is best served the same day it's frosted. Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Return to a boil, stirring constantly. Sorry I couldn’t be of more help! Pour batter into prepared cake pans. Cook for a full 12 minutes, stirring often, until … The problem I have with store-bought versions of this beloved cake is that they’re often made with far too little of the coconut-pecan goodness. Heat oven to 350 degrees. It’s named after Sam German, an American, who developed a sweet baking chocolate for Baker’s Chocolate … Mix and cook over medium heat until you have a … Loved this! Yes, I think you can make this as an 8-inch, 2 layer cake without duplicating! Hi Ginger, half this recipe in an 8 x 8 pan should work, yes! (She likes a dark chocolate cake rather than German chocolate, but LOVES the coconut pecan frosting!) First time commenting? What is espresso powder though? I will retype and use this one again and again. 5 Make the frosting: Whisk together the egg yolks, evaporated milk, and brown sugar in a saucepan. Thank you! It is quite simply the most divine frosting that has ever topped a chocolate cake, German Chocolate Cake, to be specific. I’m not sure what to substitute for evaporated milk since it’s the only way I have ever made it. You may need to scroll down to find “More Settings”. This cake will stay fresh at room temperature on the counter for a couple of days after baking if it is kept well covered. Start checking the cupcakes at the 15 to 20 minute mark. The only thing that puzzles me is the description as a ‘German’ chocolate cake. What plant-based butter did you use? My brother didn’t even know. It’s delicious, when done right. Hazelnuts would be HEAVENLY, though they can be kind of expensive unless you can find a good deal. To make the font bigger, do this: when you click “print”, it should open up a print dialog box. In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Evaporated milk, egg yolks, brown sugar, and butter are whisked in a saucepan over medium-high heat until thick. Have fun with your experiment (those coconut chips sound tasty) and let us know how it goes! Have these ingredients delivered or schedule pickup SAME DAY! Cool in pans on rack for 15 minutes. Pre-heat oven to 350ºF. This frosting, which is studded with coconut and pecans, needs to be thick enough to hold the layers together. Click on that. To make frosting (make while cake is baking): Cook butter, evaporated milk, sugar, egg yolks and vanilla in medium saucepan over medium-low heat. Baker’s German’s sweet chocolate cake quickly became one of the most famous chocolate cakes in America. If you’ve ever had German Chocolate Cake, you know that the Coconut Pecan Frosting is the real star of the show. Hello! Start checking for doneness after 20 minutes, but it may take up to 40 to bake fully. Is there something else you can use in place of canola oil ? Remove from the heat and stir in pecans, coconut, and vanilla. It’s what that makes this cake so delicious and unique. How would I bake these if I want to make cupcakes (the standard size cupcake)? Cool the cakes completely and level the tops if needed. Yes, you may freeze this cake. Spread remaining one-third Coconut-Pecan Filling evenly over top of cake. Step 3 Remove pan from heat; stir in coconut, vanilla, … Thanks!! Pull up a chair! Iain Bagwell / Photolibrary / Getty Images. Cool for 1 hour or until cool and spreadable. Place on cake layer on a plate and top with a generous layer of the coconut pecan frosting, top with the second layer, and gently spread the remaining frosting over the cake. Similar to instant coffee? Our family member is only 3 with Senior. I’ve found their nuts are by far cheaper than the supermarket. The baked cake should be wrapped well in plastic before refrigerating (for up to 3 days) and wrapped in both plastic and foil if freezing (1 month). Your taste testers will be astounded you made this German chocolate cake from scratch when they taste the coconut pecan frosting! Hi, Kianna — I would stick with oil for this cake. Leave the cake in the pan, and set it on a wire rack to cool completely before frosting, about 45 minutes. Grease and flour pans, set aside. I made the cake and frosting and it was so amazing!!! Essentially, this frosting is a thick, … You can make both the cake and frosting ahead of time. This Coconut Pecan Icing And German Chocolate Cake is sheer decadence. 4 Bake the cake: Spread the batter into the pan and bake for 25 to 35 minutes or until the top springs back to the touch, the sides of the cake have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness. vanilla 2 c. coconut 1 1/2 c. chopped pecans Your comment may need to be approved before it will appear on the site. Place milk, sugar, butter, egg yolks and vanilla in large saucepan. Hi Can I do make half of size or amount ? Want a cookbook of our best dessert recipes? He even said he liked the richer chocolate and the thicker layer of gooey coconut pecan topping. Essentially, this frosting is a thick, butterscotch custard with tons of shredded coconut and pecans folded in. I always thought I hated this cake, turns out I hate it from the store!!! From Wikipedia, the free encyclopedia German chocolate cake, originally German's chocolate cake, is a layered chocolate cake filled and topped with a coconut - pecan … Gary, not sure how old this comment is but you can make evaporated milk out of nut milks. Cut ingredients in half and time in half? Hi, Charlene! How long can this cake last outside the fridge? This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Boil water, add chocolate, stir until melted. 1 Prep the oven and pan: Preheat the oven to 350°F. Layer up with this homemade layer cake and begin to feel the magical-ness of German sweet chocolate.It's so delicious that you'll probably have more than one piece and that is OK! One of my favourites. This is a recipe for German chocolate cake from scratch, with a coconut pecan frosting and filling. I would probably refrigerate the frosting and let it come to room temp before putting it on the cake (you may have to stir it first, in case there’s any separation). Whisk to combine. My only problem was that the printed version came with tiny tiny font. It’s cooked over the stove and lands somewhere between a thick custard and curd. 4 ounces Baker's German's Sweet Chocolate (melted and cooled), 1/2 cup light brown sugar (firmly packed), 1 1/3 cups Baker's Angel Flake coconut (3-ounce can). The thing that unites those of us who love German Chocolate Cake is our deep appreciation for the coconut pecan frosting. Would it be ok to use coconut chips in place of the shredded coconut? It is life changing. The thing that unites those of us who love German Chocolate Cake is our deep appreciation for the coconut pecan frosting. Thank you! Sift flour, soda and salt. Frost with coconut pecan frosting, below. Let’s be honest. Basically, I made a caramel sauce then mixed in coconut … 2 Combine the dry ingredients: Sift the flour, cocoa, baking powder, soda, and salt into a large mixing bowl. Place cake in freezer for at least 1 hour. Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Bring the frosting to room temperature and stir before using. I made it exactly as written but … This Coconut Pecan Frosting is a rich and decadent stovetop frosting made with eggs, pecans, butter, sugar, coconut, and evaporated milk used on German Chocolate Cake. The pliable texture of sweetened (untoasted) shredded coconut is what makes the gooey topping have the character it does. Bake in a preheated 350 F oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean. She loves to bake from scratch and make things that taste as good as they look. It gives you a page preview and then printing options. OMG this cake rocks!

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