Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- Melt German chocolate with boiling water, stir until smooth, then set aside to cool.
- Cream unsalted butter with granulated sugar until light and fluffy, about 2-3 minutes.
- Add egg yolks one at a time, mixing well after each, then fold in cooled melted chocolate.
- Whisk together cake flour, baking soda, and sea salt in a separate bowl.
- Gradually add dry ingredients to wet, alternating with buttermilk, mixing just until combined.
- In a clean bowl, whip egg whites until stiff peaks form, then gently fold into batter.
- Divide batter among the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Prepare the frosting by combining egg yolks, sugar, evaporated milk, and butter in a saucepan; cook until thickened.
- Stir in vanilla extract, coconut, and pecans; allow to cool to room temperature.
- Once layers are cool, spread frosting between and on top of cake layers.
Nutrition
Notes
For best results, ensure ingredients are at room temperature. Alternatively, you can customize by using different nuts or flavors in the frosting.