Kay’s German Chocolate Layer Cake With Coconut-Pecan Filling

May 11, 2023May 11, 20230 2
Kay's German Chocolate Layer Cake With Coconut-Pecan Filling perfect for any celebration
in Cake

Prep

60 min

Cook

30 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/4 cups unbleached all-purpose flour
1/4 cup nonalkalized cocoa ( Hershey 's )
2 teaspoons instant espresso or 2 teaspoons instant coffee powder
1/3 cup boiling water
1/3 cup buttermilk or 1/3 cup plain yogurt
2 teaspoons vanilla extract
12 tablespoons unsalted butter , softened but still cool
1 1/4 cups sugar
3 large eggs , at room temperature
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large egg yolks
1 cup sugar
1/4 teaspoon salt
8 tablespoons unsalted butter , softened but still cool
1 cup heavy cream
1 teaspoon vanilla extract
1 1/2 cups toasted pecans , chopped
2 cups lightly packed sweetened flaked coconut

Nutrision Information

Servings Per Recipe
16
Calories
660
Sugar
51g
Fat
42g
Kay's German Chocolate Layer Cake With Coconut-Pecan Filling is a classic dessert that is perfect for any special celebration. The cake layers are moist and chocolatey, and the filling is rich and nutty. The combination of the two creates a harmonious flavor that is sure to please any crowd. This cake is perfect for birthdays, weddings, or any other special occasion. While it may require a bit of effort to make, the end result is well worth it.

Instructions

1.Cake:
2.Preheat oven to 350°F. Line 3 (8-inch) round cake pans with parchment paper. Grease bottom and sides of pans.
3.Mix flour, cocoa, instant espresso, and baking soda in a medium bowl.
4.With an electric mixer on medium-high speed, beat butter, sugar, and salt until light and fluffy. Add eggs, one at a time, beating after each addition.
5.Reduce mixer speed to medium. Add half of flour mixture and buttermilk or yogurt. Mix on low speed until incorporated. Repeat additions with the remaining flour mixture and buttermilk or yogurt.
6.Divide batter evenly among pans and smooth tops. Bake until a toothpick inserted in the center of the cakes comes out with a few moist crumbs attached, 20 to 25 minutes.
7.Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans and let cool completely.
8.Filling:
9.Mix yolks, sugar, and salt in a medium saucepan. Add butter, heavy cream, and vanilla; cook over medium heat, stirring constantly with a wooden spoon, until mixture is simmers and thickens and coats the spoon.
10.Pour mixture into a large bowl and add pecans and coconut. Chill until completely cold.
11.Assembly:
12.Put one cake layer on a serving platter (the bottom of the cake should be faceup). Evenly spread 3/4 cup filling over the cake. Top with another layer, and evenly spread another 3/4 cup filling. Top with the third cake layer, and spread the remaining filling evenly over the top.

PROS

This cake is incredibly delicious and perfect for any special occasion.
The filling is rich and flavorful, adding a unique texture to the soft and moist cake.

CONS

This cake is high in calories and sugar, so it should be enjoyed in moderation.
It also requires a bit of effort and time to make, so it may not be the best option for a quick dessert.

HEALTH & BENEFITS

While this cake is not necessarily healthy, it does contain protein and fiber from the pecans and coconut. It can be enjoyed as an occasional treat as part of a balanced diet.

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