German Chocolate Snack Cake with Coconut-Pecan Frosting

My daughter just turned 16! How is it possible when I just had her a minute ago? It sure feels like it anyway. Time flies when you’re having fun, and being a mom to my kids is the best. I couldn’t be more proud of my daughter and feel so lucky she is my kid. The birthday girl requested crepes and bacon for breakfast, sushi for lunch, and chicken Francese for dinner. YUM–she has great taste. For dessert, she wanted this German chocolate snack cake with coconut-pecan frosting recipe I found on Simply Recipes. The recipe was fun to make, smelled incredible while baking, and was rich, moist, and decadent. My daughter loved the cake and was thankful I made it for her.

German Chocolate Snack Cake with Coconut-Pecan Frosting

German Chocolate Cake:

• 2 cups flour
• ¼ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup boiling water
• 4 oz unsweetened baking chocolate, cut into shavings
• ½ tsp espresso powder
• 2 cups white sugar
• 4 large eggs
• 1 cup canola oil
• 2 tsp vanilla extract

Coconut-Pecan Frosting:

• 3 large egg yolks
• 1 cup evaporated milk
• 1 ½ cups brown sugar
• 8 tbsp unsalted butter
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 ½ cups sweetened coconut flakes
• 1 ½ cups pecans, chopped

How to Make a German Chocolate Snack Cake with Coconut-Pecan Frosting

Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with butter and a touch of cocoa powder (or flour). Or coat the baking dish with cooking spray.

Combine the dry ingredients by sifting the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.

Make the cake batter by combining the boiling water, shaved chocolate, and espresso powder; cover and set aside to allow the chocolate to melt completely, about 10 minutes. Use once the water is warm but not hot to the touch.

In a separate bowl, combine the cooled chocolate-water with the sugar, eggs, oil, and vanilla extract. Whisk until well incorporated.

Pour the chocolate mixture into the flour mixture and beat, using a hand mixer, until just combined. Make sure to stop and scrape the bottom and sides of the bowl periodically.

Bake the cake by pouring the batter into the prepared baking dish.

Place in the oven and bake for 25-35 minutes or until the top springs back to the touch, the sides of the cake have pulled slightly, and a wooden tester inserted in the center comes out clean.

Remove from the oven and place it on a wire cooling rack to cool completely.

Make the frosting by combining the egg yolks, evaporated milk, and brown sugar in a saucepan over medium-high heat; whisk until well combined. Add the butter and cook, whisking constantly until the mixture thickens, about 10 minutes.

Remove from the heat and stir in the vanilla and salt; whisk until well combined. Add the coconut and pecans; stir until well combined. Set aside to cool completely.

Finish the cake by spreading the room-temperature frosting evenly on the completely cooled cake.

Drizzle a little melted chocolate on top, if desired.

Serve the cake from the pan. Enjoy!