- In a medium saucepan, combine the granulated sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Continue to cook, stirring constantly, for about 5 minutes, or until the mixture thickens slightly.
- Remove from heat and stir in the egg yolks, vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before using.
4. Assemble the Cake:
- Once the cakes are completely cooled, spread a layer of frosting on top of one of the cakes.
- Place the second cake on top and frost the top and sides with the remaining frosting.
5. Garnish (Optional):
- Garnish the cake with additional chopped pecans and shredded coconut, if desired.
Tips:
- Cooling: Ensure the cakes are completely cooled before frosting to prevent the frosting from melting or sliding off.
- Thicker Frosting: If the frosting is too runny, let it cool a bit longer before spreading. It will thicken as it cools.
- Decorating: For a more polished look, use a serrated knife to level the tops of the cakes before frosting.
This German Chocolate Cake is sure to be a showstopper with its moist chocolate layers and deliciously sweet and nutty frosting. Enjoy every decadent bite!
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