German Chocolate Cake

I baked a German Chocolate cake yesterday and posted a picture on social media and had some requests for the recipe so I thought I would share it here! I had a piece last night and this cake is amazing!! Plus I got to use my new Jadeite Cake Stand that I got for Christmas!

This recipe comes from The Beekman 1802 Heirloom Dessert Cookbook. I've had this book for a few years and I love it! I love just sitting down and looking at all the beautiful pictures of vintage kitchen tools and their beautiful farm! I recently learned that German Chocolate Cake does not originate from the country Germany but rather a man by the name of Samuel German who formulated the bittersweet blend of chocolate that they use! 

Here's The Recipe!

Ingredients for the Cake:

Cooking Spray

3 large eggs, separated

1 1/2 cups sugar

1 1/2 cups all purpose flour

1 tsp baking soda

1/4 tsp salt

12 tbsp (11/2 sticks) of unsalted butter at room temp

4 oz Germans Sweet Chocolate Melted (I used double boiler)

1 tsp vanilla

1 cup plus 2 tbsp Buttermilk

To make the cake: Preheat oven to 350 degrees. Coat 2 9-inch round cake pans with cooking spray. Line the bottoms with parchment or waxed paper. Coat the paper with cooking spray. 

In a bowl, with an electric mixer, beat egg whites on medium speed until foamy. Gradually, about 1 tablespoon at a time, add 3/4 cup of the sugar, beating until stiff, glossy peaks form. 

In a small bowl, whisk together the flour, baking soda, and salt. In a bowl, with electric mixer. Beat together the butter and remaining 3/4 cup of sugar on medium speed until light and fluffy. Add egg yolks 1 at a time, until well combined. Add in the chocolate and vanilla. Alternately add the flour mixture and the buttermilk beginning and ending with the flour mixture. 

Stir about half the egg whites into the chocolate batter, then gradually fold in the remaining whites. Divide the batter between the 2 pans. Tap against counter to get rid of air bubbles. Bake in oven for 35-45 min, or until the cake starts to separate from the edges of the pans. Let them cool in the pan for 10 min,  then invert onto the rack to cool completely. Pull of the paper. 

Frosting: 

3/4 cup cream coconut (NOT COCONUT CREAM OR COCONUT MILK)

3/4 cup heavy cream

3/4 cup granulated sugar

4 large egg yolks

9 tablespoons butter

2 cups shredded coconut

1 1/2 cups chopped pecans. 

In a large, heavy-bottom sauce pan, whisk together the cream of coconut, cream, sugar, egg yolks, and butter. Cook over medium heat, whisk constantly, for 10-12 minutes, or until thickened and the color of caramel. Remove from the heat and stir in shredded coconut and pecans and let cool to room temp. 

Frost the first layer add the 2nd cake then top with remaining frosting.