Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 (7-ounce) package sweetened, flaked coconut
- 1 (12-ounce) package semisweet chocolate chips
- 1 cup chopped pecans
- 1/2 cup light corn syrup
- 1/2 cup butter
- 1/2 cup packed light brown sugar
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch round cake pans
- Electric mixer
- Saucepan
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In a medium bowl, combine melted butter, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Add buttermilk and mix until just combined.
6. Fold in coconut, chocolate chips, and pecans.
7. Divide batter evenly between the two prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cakes to cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
10. To make the caramel frosting, combine corn syrup, butter, and brown sugar in a medium saucepan.
11. Cook over medium heat, stirring constantly, until mixture comes to a boil.
12. Remove from heat and stir in sweetened condensed milk and vanilla extract.
13. Allow mixture to cool to room temperature.
14. Spread frosting over cooled cake.
Time:
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information (per serving):
Calories: 590
Fat: 33g
Carbohydrates: 68g
Protein: 5g
Substitutions for Ingredients
- All-purpose flour can be substituted for whole wheat flour.
- Granulated sugar can be substituted for brown sugar.
- Butter can be substituted for coconut oil.
- Light corn syrup can be substituted for honey.
- Sweetened condensed milk can be substituted for evaporated milk.
Variations:
- Add 1/2 cup of chopped walnuts or almonds to the cake batter.
- Substitute the chocolate chips for white chocolate chips.
- Add 1/2 teaspoon of cinnamon to the cake batter.
- Add 1/2 teaspoon of almond extract to the frosting.
Tips and Tricks:
- Make sure to grease and flour the cake pans before adding the batter.
- Use a rubber spatula to fold in the coconut, chocolate chips, and pecans.
- Allow the frosting to cool completely before spreading over the cake.
Storage Instructions:
Store cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat cake in the microwave for 30 seconds.
Presentation Ideas:
- Decorate the top of the cake with toasted coconut flakes.
- Drizzle melted chocolate over the top of the cake.
- Serve with a scoop of ice cream.
Garnishes:
- Toasted coconut flakes
- Chopped pecans
- Chocolate shavings
- Caramel sauce
Pairings:
- Vanilla ice cream
- Fresh berries
- Whipped cream
- Hot fudge sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
- If the frosting is too thick, add a few tablespoons of cream or milk to thin it out.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Make sure to cook the cake until a toothpick inserted into the center comes out clean.
- Make sure to cool the cake completely before frosting.
Food History:
German chocolate cake is a type of cake that originated in the United States in the late 19th century. It is made with a chocolate cake base and a coconut-pecan frosting. The cake was named after an American chocolate maker, Samuel German, who developed a type of sweet baking chocolate in 1852.
Flavor Profiles:
This cake has a rich, chocolatey flavor with a hint of sweetness from the coconut and pecans. The caramel frosting adds a creamy, caramel-like flavor.
Serving Suggestions:
This cake is best served at room temperature with a scoop of ice cream or a dollop of whipped cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Rich, Sweet, Chocolatey, Caramelized, Decadent