German Chocolate Cake with Coconut-Pecan Topping….classic German Chocolate Cake, but brought to you in loaf cake form. That way it’s not as much of an “investment” as a regular two layer German Chocolate Cake can be. Because sometimes you want a fancy cake like German Chocolate, but don’t want all the hugeness of an entire cake!
This cake and the topping is ENTIRELY homemade. No box mixes or frosting mixes involved here. And I swear it is SUPER easy to make too. Just follow the directions in the recipe. If I say to “whisk continuously” when making the topping on the stovetop, you should do that. Otherwise don’t come back complaining that the topping burned or turned to scrambled eggs while you were cooking it. Just saying…
So first you make the loaf cake…
The loaf cake has a nice light chocolate color to it and smells AMAZING as it bakes!
After you make the cake, it’s time to make that coconut pecan topping that makes German Chocolate Cake, German Chocolate Cake! It is imperative that all your ingredients are room temperature.
Cook the ingredients until nice and thick! I cooked mine over medium heat for 20-minutes. After the topping has thickened, remove it from the stovetop and stir in the pecans and coconut. Let the topping cool before adding it to your cake!
German Chocolate Loaf Cake
Print RecipeIngredients
- CAKE:
- 1 cup white granulated sugar
- 1/2 cup butter, room temperature
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons chocolate extract (I used Rodelle)
- 1/2 cup buttermilk, room temperature
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2-ounces Baker's German Sweet Chocolate, melted
- COCONUT-PECAN TOPPING:
- 1/2 cup unsalted butter, melted
- 1 cup white granulated sugar
- 2 egg yolks, room temperature
- 1 cup evaporated milk, room temperature
- 2 teaspoons vanilla extract
- 1-1/2 cups sweetened flaked coconut
- 1 cup chopped pecans
Instructions
CAKE: Preheat oven to 350-degrees. Line a loaf pan with foil and spray the bottom and sides with baking spray and set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, cream together the butter and sugar on medium-high speed. Add the eggs one at a time to the mixture. Add in the vanilla and chocolate extracts.
In a small bowl, sift together the flour, salt and baking soda. With the mixer on low speed, add half the flour mixture. Slowly drizzle in the buttermilk. Add in the remaining flour and mix until barely combined. Remove the bowl from the mixer and use a rubber scraper to ensure all the ingredients are incorporated.
Melt the Baker's German Chocolate in the microwave in a small bowl for 60-90 seconds. Fold the melted chocolate into the cake batter. Pour batter into prepared loaf pan and bake in 350-degree oven for 45-55 minutes, or until a toothpick inserted in the middle comes back without raw batter on it. Remove baked cake from oven and let set in the loaf pan until completely cooled.
PREPARE TOPPING: In the bowl of a stand mixer, affixed with the paddle attachment, mix together the melted butter, sugar, egg yolks, evaporated milk and vanilla extract until smooth.
In a medium sized pot, on the stovetop over medium heat, add the mixture and whisk continuously for 10-15 minutes. Once the mixture has thickened up, remove the pot from the stove and stir in the coconut and pecans. Transfer topping to a bowl to cool completely before topping cake.
CAKE CONSTRUCTION: Slice the cooled cake in half length wise. Add 1/3 of the topping on the bottom half of the cake and place the top of the cake back on. Add the remaining topping on top of the cake.
Notes
Store at room temperature in an airtight container. Cake stays fresh for 2-3 days.
So I thought…why not slice this loaf cake lengthwise and add a layer of the topping in the middle as well as on top?! Mmmm…YES!!!
A fork definitely needs to be involved when eating this loaf cake!
XOXO,
Kelly
PIN ME ↓
No Comments