Provided by Mary Laulis
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Coconut Pecan Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings.
Number Of Ingredients 25
Steps:
- Make cake layers:
- Preheat oven to 350°F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.
- Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.
- Make filling:
- Reduce oven temperature to 325°F.
- Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.
- Increase oven temperature to 425°F.
- Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.
- Stir in coconut, pecans, and vanilla and keep warm, covered with foil.
- Make glaze while milk is baking:
- Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.
- Assemble cake:
- Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.
- Chill cake until firm, about 1 hour. Transfer cake to a plate.
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Aqib Rabia
[email protected]This cake is a classic for a reason. It's delicious and always a hit with my family and friends.
Jazmyn Menard-Rohda
[email protected]I'm not a big fan of coconut, but I still enjoyed this cake. The chocolate flavor is really rich and decadent.
Elisa Garcia
[email protected]This cake was a disappointment. It was dry and the frosting was too sweet.
Ramanand Lodh
[email protected]I've made this cake several times and it always turns out perfect. It's a great recipe for beginners.
April Murphy
[email protected]This cake is too chocolatey for my taste. I prefer a more balanced flavor.
Yolanda Zuma
[email protected]I made this cake for a bake sale and it sold out in minutes. Everyone loved it!
Lambert Terry
[email protected]This is my go-to recipe for German chocolate cake. It's always a crowd-pleaser.
Noshad Baloch
[email protected]The cake was easy to make, but it took a long time to bake. It was worth the wait though, because it turned out delicious.
Rihan Soomro
[email protected]I'm not a fan of German chocolate cake, but I thought this recipe was pretty good.
The Movie Man
[email protected]This cake is so rich and decadent. It's perfect for a special occasion.
Shadeesha Kavindu
[email protected]The cake was a little too sweet for my taste, but the frosting was perfect.
Paris Newby
[email protected]I made this cake for my husband's birthday and he loved it. He said it was the best cake he's ever had.
MOHAMMAD KOLIMULLAH
[email protected]I followed the recipe exactly and the cake came out dry. I'm not sure what went wrong.
Adwip Ashraf
[email protected]This is the best German chocolate cake I've ever had. The frosting is amazing!
Ahmad Pathan
[email protected]The cake was easy to make and turned out perfect. I'll definitely be making this again.
kikia
[email protected]This cake was a hit at my party! Everyone loved the unique flavor and moist texture.