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Grandma's German chocolate cake recipe

top 1 The secret to Grandma's German chocolate cake recipe revealed

The secret to Grandma's German chocolate cake recipe revealed! This rich, moist chocolate cake with creamy coconut-pecan frosting is a timeless classic. Perfect for any occasion, it’s a dessert everyone will love!
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Prep Time 20 minutes
Course Breakfast
Cuisine german
Servings 12 slices
Calories 320 kcal

Equipment

  • Oven
  • mixing bowls
  • Whisk or electric mixer
  • Cake pans (two 9-inch round pans)

Ingredients
  

  • For the Cake
  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • For the Coconut-Pecan Frosting
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks, beaten
  • ½ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 ½ cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions
 

  • Step 1: Prepare the Cake Batter:
    - Preheat the oven to 350°F (175°C) and lightly grease two 9-inch round cake pans.
    - In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
    - Combine the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth using a whisk or an electric mixer.
    - Slowly stir in the boiling water until the batter is well-combined and thin.
  • Step 2: Bake the Cake:
    - Divide the batter evenly between the prepared cake pans.
    - Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
    - Allow the cakes to rest in the pans for 10 minutes before moving them to a wire rack to cool fully.
  • Step 3: Make the Coconut-Pecan Frosting:
    - In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract.
    - Cook over medium heat, stirring constantly, until the mixture thickens—approximately 12 minutes.
    - Remove from the heat and fold in the shredded coconut and chopped pecans. Let the frosting cool to room temperature.
  • Step 4: Assemble the Cake:
    - Place one cake layer on a serving plate.Spread half of the coconut-pecan frosting over the top layer.
    - Place the second cake layer on top, then cover it with the remaining frosting.
    - Garnish with extra coconut or pecans, if desired.

Notes

  • For an extra moist cake, brush the layers with a simple syrup before adding the frosting.
  • You can store the cake in the refrigerator for up to 5 days.
  • Feel free to add a drizzle of melted chocolate on top for extra decadence.