German Chocolate Cake (whole wheat) with Coconut Pecan Frosting – Recipe

Posted by on Jan 16, 2012 in Desserts, Food Journal

German Chocolate Cake (whole wheat) with Coconut Pecan Frosting – Recipe

German Chocolate Cake – Last week for my birthday, my kids practically shoved my husband and I out of the front door while promising to watch the little ones. They said I needed to go on a birthday date and that we should go see a movie and have some fun. What I did not know was that they had a secret plan. Tristan (age 16) and Vanessa (age 14) were making a roast turkey dinner, and Eleyna (age 12) and Tia (age 3) were making me a personal German Chocolate Cake. YUMMY :D! The picture you see here is a picture of the cake that they made. Pretty impressive in my opinion! It was beautiful and delicious with a perfect consistency throughout. The consistency, in this case, refers to the air holes-they should be uniform with no tunnels if you mixed it properly (something that as a chef, I can’t help but notice). The following recipe is my recipe for a full size cake. It is super delicious! Oh, and in case you’re wondering, dinner was awesome too! Happy Cooking!

2 c whole wheat pastry flour (I use Bob’s Red Mill)
3/4 c sugar
3/4 c Splenda (or another sweetener, you can also just use more sugar)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp Kosher salt
11 Tbsp butter (I use Plugra)
3/4 c milk
1/4 c yogurt (plain, fat free-vanilla would be fine too)
2 tsp vanilla (I like Bourbon Pure Vanilla Paste – available in the “foodie shop” on my site!)
3 eggs
4 oz melted chocolate (I use Scharfenberger Chocolate – available in the “foodie shop” on my site!)

1. allow your ingredients to come up to room temperature
2. prepare your pans by spraying the inside with cooking spray and lining the bottom with parchment (wax) paper – the easiest way to do this is to put your pan onto the paper, trace it using a butter knife (it will scratch the line) and cutting it out along the line, then place it on the bottom (the cooking spray should hold it in place)
3. pre-heat oven to 350°
4. in a small mixing bowl combine flour, sugar, Splenda, baking soda, baking powder, salt
5. in a measuring cup combine milk, yogurt, vanilla and eggs
6. melt chocolate, set to the side (I melt mine in the microwave in a bowl at 20 second increments stirring in between, it usually only takes 40 seconds, but if it’s not melted do ten more)
7. in a medium mixing bowl cream butter
8. add 1/3 of the dry mixture and mix until combined
9. scrape the sides and bottom of the bowl with a rubber spatula
10. add 1/3 of the wet ingredients and mix until combined
11. repeat steps 7-9 adding the second 1/3 of the dry, mixing, scraping, then 1/3 of the wet, mix, scrape and so on
12. mix in the melted chocolate
13. mix the batter on medium speed for 3 minutes stopping at the 2 minute mark to scrape the bowl
14. pour batter into two well greased and lined 8 or 9 inch cake pans
15. bake at 350° for about 35 minutes until a toothpick comes out clean
16. allow to cool in the pan for 15 minutes, then remove from the pans and allow to finish cooling on cooling racks

Ingredients for Coconut-Pecan Frosting
*this makes a ton of frosting – enough to frost your cake thick, or even to cut each layer in half and make a “four layer cake” so don’t worry about laying it on thick :) if you’d like the “normal amount” of frosting, use the measurements below for “less frosting” and follow the same instructions
12 oz evaporated milk
1 1/2 c sugar
6 egg yolks (slightly beaten)
3/4 c butter
1 1/2 tsp vanilla
2 c coconut
1 1/2 c pecans (broken up)

Instructions for Frosting

1. Combine all ingredients (except coconut and pecans) into a medium saucepan
2. cook and stir over medium heat until thickened, about 10-12 minutes
3. remove from the heat
4. add the coconut and the pecans and stir to combine
5. cool until thick enough to spread, stirring occasionally

Ingredients for Less Frosting

8 oz evaporated milk
1 c sugar
4 egg yolks
1/2 c butter
1 tsp vanilla
1 1/4 c coconut
1 c pecans (broken up)

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