Homemade German Chocolate Cake | Rich and Decadent Delight

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a small saucepan, melt the German chocolate with water over low heat, stirring occasionally. Once melted, remove from heat and let it cool.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Stir in the melted chocolate.

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Prepare the Coconut-Pecan Filling:
In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens, about 8-10 minutes.

Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let it cool to room temperature.

3. Assemble the Cake:
Place one layer of cake on a serving plate. Spread a generous amount of the coconut-pecan filling over the top.

Top with the second layer of cake and spread the remaining filling on top.

Let the cake set for a few minutes before slicing and serving.

Serving and Storage Tips