This decadent cake is truly something special. It may seem like a lot of steps but once you find your rhythm, you’ll find that you’ve made something so indulgent and delicious. Here’s how to make a german chocolate cake:

Ingredients:

Cake:

2 cups granulated sugar

1-3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup buttermilk

1/2 cup oil (vegetable or canola oil)

2 teaspoons vanilla extract

1 cup boiling water

Coconut Frosting:

1/2 cup light brown sugar

1/2 cup granulated sugar

1/2 cup butter

3 large egg yolks

3/4 cup evaporated milk

1 Tablespoon vanilla extract

1 cup chopped pecans

1 cup shredded sweetened coconut

Chocolate Frosting:

1/2 cup butter

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

1/3 cup evaporated milk

1 teaspoon vanilla extract

Preparation:

Begin by heating your oven to 375°F. Grease two 8 or 9-inch round baking pans. 

Cake:
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.

Bake for 25 – 35 minutes (depending on your cake pan size) or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan and then place onto onto wire racks to cool completely.

Coconut Frosting:
In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. 

Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.

Chocolate Frosting:

Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spread consistency. Add a small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.

Let’s assemble the cake:
Place one of the cake rounds on your serving stand or plate. 

Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about ½ inch between the filling and edge of the cake. 

Stack the second cake round on top. Smooth chocolate frosting over the entire cake.

Spoon remaining coconut frosting on top of the cake. 

Now you have a work of art! This is sure to make anyone smile at first sight.