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German Chocolate Cake

with Coconut Pecan Filling



    For cakes:
  • 8 tbsp Butter
  • 1/2 cup Dutch-process cocoa powder
  • 1 2/3 cups Cake flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 1/4 cups Sugar
  • 6 oz Buttermilk
    From your pantry:
  • 5 Eggs
    For filling:
  • 12 oz Evaporated Milk
  • 1 2/3 cup Coconut
  • 8 tbsp Butter
  • 1 cup Pecan halves
  • 1 cup Sugar
  • 1 tsp Salt
  • 1 tsp Vanilla extract
  • 8" Parchment round (3)


This classic German chocolate cake layers its signature rich and nutty coconut pecan filling between three moist cocoa cakes.



Not sure how to divide cake batter equally among 3 pans? Pour the prepared batter into a large measuring cup, which should yield an easily divisible 33oz.  Piece of cake!

You can store this cake in the refrigerator for up to 5 days. Thaw before serving.


You’ll know when your filling is almost done cooking when it starts turning golden in color, and is still viscous enough to stir like a gravy.



Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat the oven to 375°F. Bring butters to room temperature. Take 5 eggs out of your refrigerator. In two small bowls, separate 3 eggs into whites and yolks; set aside yolks for Step 5 and save the whites for another culinary adventure (like an egg white omelette). Using 1 tablespoon or less of butter provided for cakes, butter three 8” pans (standard or springform), add parchment paper round provided, then butter again and set aside.


Bring 1/2 cup water to boil in microwave, on stove top, or in a kettle. In a small bowl, whisk cocoa powder with boiling water together until smooth. Cool by placing in refrigerator. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt (for cakes). In a large bowl, using an electric mixer or whisk, cream the softened butter (for cakes) and granulated sugar (for cakes) until light and fluffy. Add 2 remaining whole eggs, one at a time, beating until smooth. Scrape down the sides of the bowl.


Alternate adding the flour mixture and buttermilk, beating until *just* combined. Pour in cooled cocoa mixture and stir until smooth. Divide batter evenly between the pans and bake 12 to 14 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and let the cakes cool for a few minutes in the pans, then flip them onto a rack to cool completely. Note: cakes are fragile and soft, so be gentle when handling and transferring them. Remove the parchment backing only once each cake is transferred to create a new layer.


While the oven is still warm, place pecans on a baking sheet and toast until lightly browned and fragrant, about 5 to 7 minutes. Set aside to cool slightly, then rough chop to the size desired.


Make filling: in a large saucepan on medium heat, whisk the 3 egg yolks and evaporated milk until blended. Add sugar (for filling) and butter (for filling) and cook for 15-18 minutes, stirring constantly, until thick and golden. Do not let the mixture get lumpy or boil (turn heat down to medium low if needed). Remove from heat and stir in coconut, pecans, vanilla extract, and salt (for filling). Cool for 30 minutes in the pan until room temperature, stirring occasionally. The mixture should thicken a bit more as it cools, but still be spreadable.


Frost your cakes using an off-set spatula (or non-serrated knife). Place first cake face down on a serving dish or cake stand. Remove parchment backing. Spread one-third of filling across the bottom cake layer evenly. Tip: It will be thick and sticky, so apply gently. Repeat with remaining cakes and filling twice more. This will create three even layers. Serve and enjoy!

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