Step 3: Bake the Cake Layers
Preheat your oven and prepare round cake pans by greasing and lining them. Divide the batter evenly between the pans, smoothing the tops. Bake until the cakes are set and a toothpick inserted in the center comes out clean. Allow the layers to cool in the pans briefly, then transfer them to a wire rack to cool completely.
Step 4: Make the Coconut-Pecan Frosting
While the cakes cool, prepare the signature frosting. In a saucepan over medium heat, combine evaporated milk, egg yolks, and brown sugar. Cook gently, stirring constantly, until the mixture thickens to a custard-like consistency.
Remove from heat and stir in the butter and vanilla until smooth. Fold in the shredded coconut and chopped pecans. Let the frosting cool to room temperature so it thickens enough to spread easily.
Step 5: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous amount of coconut-pecan frosting over the top, reaching the edges. Add the second layer and repeat. If using three layers, continue stacking and frosting between each layer. Traditionally, the sides of the cake are left unfrosted, allowing the layers to show beautifully.
Step 6: Final Touches and Serving
Let the assembled cake rest for a short time so the frosting settles. Slice with a sharp knife and serve at room temperature for the best flavor and texture. Each bite offers moist chocolate cake balanced by sweet, nutty frosting.
Tips for Perfect Results
- Use room-temperature ingredients for a smoother batter.
- Stir the frosting constantly to prevent curdling.
- Allow the cake layers to cool completely before frosting to avoid melting.
A Dessert Worth the Effort
Homemade German Chocolate Cake is more than just a dessert—it’s a nostalgic, crowd-pleasing classic that never goes out of style. With its rich layers and iconic frosting, this cake is perfect for birthdays, holidays, or any time you want to bake something truly special from scratch.
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