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 I’m 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, my daughter requested a German chocolate snack cake with coconut-pecan frosting, and I found a recipe on Simply Recipes that sounded perfect! Making a snack cake would make it easier for the kids to pack the leftover slices for their school lunch treats and they are so much easier to make. The recipe was fun to make and the cake smelled incredible while it baked. It turned out rich, moist, and decadent. The sweet frosting balanced the chocolate cake while the pecans and coconut gave great texture. I also added a quick drizzle of melted chocolate over the frosted cake for fun. My daughter really loved the cake and was thankful I made it for her.
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 coat with butter and a touch of cocoa powder (or flour). Or coat the baking dish with cooking spray.
Combine the dry ingredients by sifting together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Make the cake batter by combining together the boiling water, shaved chocolate, and espresso powder together; 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 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 into 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 leave the cake in the pan on a wire rack to cool completely.
Make the frosting by combining the egg yolks, evaporated milk, and brown sugar together 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 on the completely cooled cake evenly. Drizzle a little melted chocolate on top, if desired. Serve the cake from the pan. Enjoy!
Ingredients
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
Instructions
- Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish coat with butter and a touch of cocoa powder (or flour). Or coat the baking dish with cooking spray.
- Combine the dry ingredients by sifting together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Make the cake batter by combining together the boiling water, shaved chocolate, and espresso powder together; 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 into 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 leave the cake in the pan on a wire rack to cool completely.
- Make the frosting by combining the egg yolks, evaporated milk, and brown sugar together in a small 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 on the completely cooled cake evenly. Drizzle a little melted chocolate on top, if desired. Serve the cake from the pan. Enjoy!
Haven’t had this German chocolate cake in ages! So yummy and tempting.
My husband loves German Chocolate cake. You have a great recipe here.
The name alone made my mouth water without seeing the photo Keep well Diane
I like the way your daughter thinks. This is great as a birthday cake OR a snack cake!
i could eat a bowl of german chocolate cake frosting all by itself, and that’s not an exaggeration! i guess the cake’s pretty good too. 🙂