German Chocolate Cake With Coconut-Pecan Cajeta Frosting
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
44
Sourness
48
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour3 tsps
Baking Powder3 tsp
Baking Soda1 tsp
Salt1.5 cups
Buttermilk3 large
Egg1 tsp
Pure Vanilla Extract1.75 cups
Whole Milk1.75 cups
Unsweetened Coconut Milk1 cup
Goat's Milk2 tbsps
Light Corn Syrup1 cup
Heavy CreamDirections:
1
Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F
2
Butter two 9-inch-round cake pans and line the bottoms with parchment paper
3
Whisk the flour, baking powder, baking soda and salt together in a medium bowl
4
Melt the 12 tablespoons butter in a medium saucepan over medium heat
5
Whisk in the cocoa powder and cook for 1 minute
6
Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved
7
Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined
8
Add the dry ingredients and stir until the batter is smooth
9
Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes
10
Let the cakes cool in the pans on a wire rack for 20 minutes
11
Invert the cakes onto the wire rack and let cool at least 1 hour before frosting
12
Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat
13
Keep warm while you prepare the caramel
14
Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes
15
Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth
16
Add the vanilla seeds and corn syrup
17
Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes
18
Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using)
19
Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut
20
Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake
21
To assemble the cake, slice each cake in half horizontally
22
Place 1 cake layer on a cake round and spread one-third of the frosting evenly over the top
23
Repeat to make 3 layers, then top with the remaining cake layer, top-side up
24
Make the ganache: Bring the cream to a simmer in a small saucepan
25
Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds
26
Gently whisk until smooth
27
Let sit at room temperature for 10 minutes
28
Set the cake on a wire rack placed over a rimmed baking sheet
29
Pour the chocolate ganache over the cake, letting the excess drip down the sides
30
Sprinkle the top with toasted coconut and pecans
31
Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing
32
Slice the cake and top with a dollop of Coconut Whipped Cream
33
Photograph by Yunhee Kim