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Coconut Pecan Chocolate Cake

This Coconut Pecan Chocolate Cake is a classic German Chocolate Cake your whole family will love! A layer cake with a decadent coconut pecan frosting.
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Prep Time 1 hour
Cook Time 30 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 4 oz Semisweet or Bittersweet Chocolate finely chopped
  • 1/4 cup Dutch-processed Cocoa sifted
  • 1/2 cup Boiling Water
  • 2 cups All-purpose Flour
  • 3/4 cup Sour Cream room temperature (This adds the necessary fat and tang for a moist crumb)
  • 12 Tbsp Unsalted Butter softened
  • 1 cup Granulated Sugar & 2/3 cup Light Brown Sugar

Filling:

  • 4 Egg Yolks & 1 can 12 oz Evaporated Milk
  • 1 cup Granulated Sugar & 1/4 cup Light Brown Sugar
  • 6 Tbsp Unsalted Butter in pieces
  • 2 1/3 cups Sweetened Shredded Coconut
  • 1 1/2 cups Pecans toasted and finely chopped

Instructions
 

  • Place the chopped chocolate and sifted cocoa in a small bowl. Pour the boiling water over them and let it stand for 2 minutes before whisking. This creates a smooth, concentrated "chocolate mud" that distributes evenly through the batter.
  • Before assembling, toast the pecans at 350°F for 8 minutes until fragrant. Do not add them to the filling until the very last second—this keeps the pecans crunchy rather than softening in the custard.
  • When mixing, alternate the dry ingredients with the sour cream. This "folding" method prevents the flour from over-developing, ensuring the four thin layers remain light and airy.
  • Bake in two 9-inch pans. Once cooled, use a long serrated knife held perfectly parallel to the counter. Use a slow sawing motion to split each cake into two even layers, creating four layers total.
  • Whisk yolks and evaporated milk in a saucepan. Cook with sugars and butter until thickened and frothy. Stir in coconut and vanilla, then refrigerate for at least 2 hours. Cold filling is the secret to a stable four-layer stack.
  • Place the first layer on a plate. Use an icing spatula to spread 1 cup of the chilled filling all the way to the very edge. Repeat for all four layers.
  • Leave the sides of the cake exposed to showcase the distinct chocolate and coconut-pecan layers.
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