Recipe by Kozmic Blues
This cake is not for people watching their calories or fat!! But, boy is it good. The recipe came from the Kraft website, and from a recipe I found on the side of a bar of baking chocolate. I made this cake for my parent's birthdays and it was a big hit. Extremely rich, moist and decadent. For the birthdays, I splurged, and used 4 oz. of imported European dark chocolate that I got at Whole Foods, but the regular Bakers chocolate works wonderful as well. I, personally, am not a huge fan of coconut, but the people I made the cake for are. I used "light coconut" which has less fat and looks more finely shredded than regular shredded coconut. I also only used just about 2 cups instead of the full amount the recipe called for. Hope you enjoy!
Top Review by weck50
Wow! Fantastic! I also made an extra 1/2 batch of frosting so the cake would have plenty. I have also made this frosting and put it on my "quicky" German chocolate cake: 1 box reg. German chocolate cake mix, 1 box instant chocolate pudding mix, 1 1/3 c. water, 4 eggs, 1/4 c. oil. Mix for 4 minutes. Bake at 350 20-25 minutes. 3- 9" pans. With this frosting, it tastes like it is from scratch.
- 113.39 g packagesweet dark chocolate
- 118.29 ml water
- 473.18 ml flour
- 4.92 ml baking soda
- 1.23 ml salt
- 236.59 ml butter, softened
- 473.18 ml sugar
- 4 eggs, separated
- 236.59 ml buttermilk
- 4.92 ml vanilla extract
- 340.19 g can evaporated milk
- 354.88 ml sugar
- 177.44 ml butter
- 4 egg yolks, slightly beaten
- 7.39 ml vanilla extract
- 198.44 g package shredded coconut (about 2-2/3 cups)
- 354.88 ml chopped pecans
Directions See How It's Made
- Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper.
- Melt the chocolate and water in bowl over simmering water. (I don't have a double boiler!).
- Stir until chocolate is completely melted.
- Sift flour, baking soda and salt; set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add egg yolks, 1 at a time, beating well after each addition.
- Stir in chocolate and vanilla.
- Add flour mixture alternately with buttermilk, beating well after each addition.
- Beat egg whites with electric mixer on high speed until stiff peaks form.
- Fold into your batter.
- Pour evenly into prepared pans.
- Bake at 350°F for 30 minutes (or until toothpick inserted in centers comes out clean).
- Immediately run spatula between cakes and sides of pans.
- Cool 15 minutes; remove from pans.
- Remove wax paper and cool completely on wire racks.
- For the frosting:.
- Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
- Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
- Remove from heat.
- Stir in coconut and pecans.
- Cool to room temperature and of spreading consistency.
- Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.