Description

German Chocolate Snack Cake with Coconut-Pecan Frosting is a rich, moist, one-pan dessert topped with a gooey nutty-coconut layer.

Ingredients

Scale

For the cake:

2 cups (280g) all‑purpose flour

¼ cup (21g) unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1 cup boiling water

4 ounces unsweetened baking chocolate

½ teaspoon espresso powder (optional, for deeper chocolate flavor)

2 cups (400g) granulated sugar

4 large eggs

1 cup canola oil

2 teaspoons vanilla extract

For the coconut‑pecan frosting:

3 large egg yolks

8 ounces (about 240ml) evaporated milk

1½ cups (323g) lightly packed brown sugar

4 ounces (113g, 1 stick) unsalted butter

1 teaspoon vanilla extract

¼ teaspoon kosher salt

2½ cups sweetened, shredded coconut

1½ cups chopped pecans

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Instructions

Preheat your oven to 350 °F (≈ 175 °C). Grease a 9×13‑inch baking pan.
Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl.
In a measuring cup or heatproof bowl, combine the boiling water, unsweetened baking chocolate pieces, and the optional espresso powder. Cover and let it sit about 10 minutes so the hot water melts the chocolate; then whisk until smooth. Check that the mixture is warm (not scalding) before continuing.
In a separate bowl (or back in your measuring cup if large enough), combine the melted‑chocolate water mixture with the sugar, eggs, oil, and vanilla extract. Whisk until combined.
Pour the chocolate‑liquid mixture into the flour mixture, and use a hand mixer or stand mixer to beat until just combined — scrape the bottom of the bowl periodically. Do not overmix.
Spread the batter evenly into the prepared pan. Bake for about 25‑35 minutes, or until the top springs back when touched, the sides have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean.
Leave the cake in the pan and transfer it to a wire rack to cool completely (about 45 minutes) before applying the frosting. It’s important the cake is cool so the frosting doesn’t slide off or melt into the cake.
To make the frosting: In a saucepan whisk together the egg yolks, evaporated milk, and brown sugar. Add the butter and cook over medium‑high heat, stirring constantly, until the mixture thickens (about 10 minutes). Remove from heat and stir in the vanilla extract and salt, then fold in the coconut and pecans. The resulting mixture will be thick, creamy, and filled with coconut and nut bits.
Let the frosting cool to room temperature so it’s spreadable but still warm‑soft. Spread the frosting generously over the cooled cake directly in the pan. Serve the cake from the pan.
Leftovers should be covered and can be kept at room temperature for 2‑3 days. The cake can be made ahead, but it’s best to wait to frost it until just before serving for maximum texture.

Notes

Cool the cake completely before frosting. Frosting can be made ahead. Store covered for 2–3 days at room temp.

Nutrition

Serving Size: 1 slice
Calories: 819 kcal
Sugar: 65 g
Carbohydrates: 93 g
Protein: 10 g