Print

German Chocolate Paradise Cake

Decadent German Chocolate Paradise Cake – Rich, Toasty-Coconut & Unforgettably Moist!
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A decadent and rich German Chocolate Paradise Cake featuring a luscious chocolate base and a delightful coconut-pecan frosting.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • ¾ cup (65 g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 cup (240 ml) buttermilk
  • ½ cup (120 ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240 ml) boiling water
  • 1 cup (100 g) sweetened shredded coconut
  • 1 cup (100 g) chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
  4. Whisk the dry ingredients until well blended.
  5. In another bowl, beat eggs and mix in buttermilk, oil, and vanilla.
  6. Gradually pour the wet ingredients into the dry mixture, stirring gently.
  7. Carefully stir in the boiling water to activate the cocoa.
  8. Pour the batter into the prepared pans and bake for 30-35 minutes.
  9. While baking, prepare the frosting in a saucepan over medium heat.
  10. Combine evaporated milk, sugar, butter, and vanilla, stirring until boiling.
  11. Simmer for 10 minutes until slightly thickened, then stir in coconut and pecans.
  12. Cool the frosting until spreadable while the cake layers cool.

Notes

  • Sift the flour twice for an airy cake that lifts beautifully without sinking.
  • Blend the eggs with buttermilk until frothy to create a silkier, more cohesive batter.

Nutrition

Find it online: https://www.spiritsdrink.com/german-chocolate-paradise-cake-recipe/