Rich German Chocolate Cake with Toasted Coconut-Pecan Frosting
Whip up this rich German Chocolate Cake, complete with moist chocolate layers and toasted coconut-pecan frosting. A must-try for unforgettable celebrations.
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Cooking tools:
- Cake pan
- Hand mixer
- Cooling rack
- Mixing bowl
- Whisk
- Pot
- Stove
- Oven
- Spoon
- Toothpick
- Parchment paper
Ingredients
- 1 cup (240ml) boiling water
- 1 1/2 teaspoons baking soda
- 1/2 cup (120ml) vegetable oil
- 1 1/2 teaspoons baking powder
- 3/4 cup (75g) unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 cup (240ml) buttermilk, room temp
- 2 large eggs at room temp
- 1/2 cup (115g) unsalted butter, chopped up
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup (200g) granulated sugar
- 1 1/2 cups (130g) sweetened shredded coconut
- 1 cup (240ml) evaporated milk
- 1 cup (120g) pecans, roughly chopped
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