German Chocolate Snack Cake

There was a time when I really wasn’t too fond of coconut, or chocolate cake. As far as coconut is concerned, I think it was a textural thing for me. The texture of the sweetened, flaked coconut that you can buy in grocery stores was just generally unappealing to me; it felt like chewing cud or wet paper that didn’t have a whole lot of flavor.

It turns out that what I didn’t know I had been missing all this time was a marvelous modification called ‘toasted coconut’. It takes plain old shredded and also flaked coconut and turns them into a really tasty and versatile ingredient that can be added to baking recipes with really great results.

My first use of toasted coconut was several weeks ago with this pineapple tart that was made with a toasted coconut shortbread crust. Today’s recipe is my second.

When it comes to my reasons for previously not liking chocolate cake, I think that It came down to both flavor and texture. I used to think that the chocolate was too strong a flavor so that any frosting/icing that was added to it would be overpowered by the richness of the cocoa.

Second, a lot of chocolate cakes have a tendency to be dry and crumbly by the time they finish baking. This recipe goes a long way in fixing a lot of those problems.

The base of this cake is made with both eggs and oil, which adds an incredible amount of moisture to the batter and makes it very difficult to over bake/dry out. Additionally, it’s covered in a what is one of the tastiest frostings I’ve had in a long while.

German chocolate cake is distinctive mostly for its topping; a condensed milk base that’s cooked with eggs and brown sugar until it’s thickened and caramel-y, then mixed with coconut and pecans. It’s delicious enough to eat all on its own from a spoon (don’t ask me how I know that), but when it’s spread on top of a chocolate cake, it lends a rich flavor that’s strong enough to actually hold its own against the richness of the chocolate, AND, lends an added layer of moisture to the cake that makes gives it a longer shelf-life than most chocolate cakes have before they dry out.

I was extremely pleased with how this cake turned out. The recipe makes it look a lot longer and more complicated than it really is. On top of that, this is a much more streamlined and straightforward way of making a German Chocolate cake, which is typically made with multiple layers. As a ‘snack cake’, this cake is made in just one 13 x 9 pan, which also makes it easier to transport and share.

Enjoy!

German Chocolate Snack Cake

Recipe Adapted from Simply Recipes.com

Ingredients

For Cake

2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup boiling water
4 ounces unsweetened baking chocolate
1/2 teaspoon espresso powder, optional (for deeper chocolate flavor)
2 cups granulated sugar
4 large eggs
1 cup canola oil
1 tablespoon vanilla extract or emulsion

For Icing

3 large egg yolks
8 ounces evaporated milk
1 1/2 cups lightly packed brown sugar
4 ounces unsalted butter
1 teaspoon vanilla
1/4 teaspoon kosher salt
2 1/2 cups toasted sweetened, shredded coconut (it really does make a difference that it’s toasted. If you need some quick instructions for how to toast coconut, see here.)
1 1/2 cups chopped pecans

Directions

Preheat the oven to 350°F. Grease a 9×13 inch baking pan and line with parchment paper that you lightly spray with cooking spray; set aside.

Combine the flour, cocoa, baking powder, soda, and salt into a large mixing bowl.

In a measuring cup combine the boiling water, chocolate, and espresso. Cover and let the hot water melt the chocolate, about 10 minutes, and whisk until smooth. Check the water with your finger; it’s fine if it’s still a little warm, but it should no longer be hot to the touch.

In a separate bowl (or in your measuring cup, if it’s large enough), combine chocolate-water with the sugar, eggs, oil, and vanilla extract. Whisk to combine.

Pour the chocolate mixture into the flour mixture and beat, using a stand mixer or a hand mixer, until just combined. Stop periodically and scrape the bottom of the bowl.

Spread the batter into the pan and bake for 25 to 35 minutes or until the top springs back to the touch, the sides of the cake have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean.

Leave the cake in the pan, and set it on a wire rack to cool completely before frosting, about 45 minutes.

Make the frosting:
Whisk together the egg yolks, evaporated milk, and brown sugar in a saucepan. Add the butter and warm over medium-high heat, stirring constantly until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla and salt, followed by the toasted coconut and pecans.

The frosting should be thick, creamy, and nubbly with coconut and pecans.

Cool the frosting to room temperature and spread generously onto the cake. Serve the cake from the pan.

The cake can be made a few days ahead, but wait to top it with the coconut-pecan frosting until before serving. This cake is best served the same day it’s frosted. Leftovers can be kept, covered, for 2 to 3 days at room temperature.