Chocolate Cake With Coconut Pecan Frosting Recipes

GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING

Steps:

• Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
• Melt the 12 tablespoons butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Add the dry ingredients and stir until the batter is smooth.
• Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting.
• Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat. Keep warm while you prepare the caramel.
• Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes.
• Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.
• To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, then top with the remaining cake layer, top-side up.
• Make the ganache: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes.
• Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.
• Slice the cake and top with a dollop of Coconut Whipped Cream.

CHOCOLATE CAKE WITH COCONUT-PECAN FROSTING

Steps:

• Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat with cooking spray. Dust with flour, tapping out excess. Whisk together flour, baking soda, and salt.
• Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with buttermilk. Beat in chocolate. Pour batter into prepared pan, and smooth top.
• Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack 30 minutes. Remove cake from pan, peel off parchment, and let cool completely on rack. Wrap in plastic, and refrigerate until cold, at least 1 hour (or overnight) to make it easier to slice.
• Using a serrated knife, slice cake horizontally into 3 layers. Spread 1/3 of the frosting over bottom layer. Repeat, layering cake and frosting, finishing with frosting. Mound coconut in center, and arrange pecan halves around edge.

BOBBY FLAY'S GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING

Steps:

• To bake the cake, position a rack in the center of the oven and preheat the oven to 325°F. Butter two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
• Melt the butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars, and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs, and vanilla, and continue whisking until smooth. Add the dry ingredients and whisk until just combined.
• Divide the batter evenly between the 2 prepared cake pans, and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Then invert the cakes onto the wire rack and let cool for at least 1 hour before frosting.
• To make the frosting, combine the milk, coconut milk, and goat's milk in a small saucepan, and bring to a simmer over low heat. Keep warm while you prepare the caramel.
• Combine the sugar and 1/4 cup water in a medium saucepan over high heat, and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture, and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium, and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and has the consistency of a caramel sauce, about 55 minutes.
• Remove from the heat and whisk in the butter, vanilla extract, salt, and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.
• To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round, and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, and then top with the remaining cake layer, top side up.
• To make the ganache, bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup, and let sit for 30 seconds. Then gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
• Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip off down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.
• Slice the cake, and top each slice with a dollop of Coconut Whipped Cream.
• Combine all the ingredients in a mixer fitted with the whisk attachment, and whisk until soft peaks form.

CHOCOLATE CAKE WITH CHOCOLATE-PECAN FROSTING

Steps:

• To make the cake, position a rack in the center of the oven and preheat to 350 degrees. Lightly butter and flour a 13x9-inch baking pan, tapping out the excess flour.
• Whisk the flour, granulated sugar, baking soda and salt in a large bowl to combine. In medium saucepan, bring the butter, margarine, water and cocoa to boil over high heat, stirring to dissolve the butter and margarine.
• Pour into flour mixture and whisk well. Add the sour cream, then the eggs and vanilla, and beat well. Spread evenly in the pan.
• Bake until the cake springs back when pressed in the center, about 35 minutes. Remove from the oven and place on a wire rack.
• To make frosting, bring the butter, milk and cocoa to a boil in a large saucepan over medium heat, stirring to dissolve the butter. Gradually stir in the confectioners' sugar, then the vanilla. Stir in the chopped pecans. Pour over the warm cake.
• Cool the cake in the pan on the rack. Cut into pieces and serve directly from pan.

WHITE CAKE WITH COCONUT, PECAN AND CHOCOLATE CHIP FROSTING

Steps:

• Make cake:
• Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Using electric mixer, beat sugar and vegetable shortening in large bowl to blend. Beat in eggs and egg whites, then milk and vanilla extract. Add flour and beat just until blended. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan.
• Make frosting:
• Combine first 6 ingredients in heavy large saucepan. Whisk constantly over medium-low heat until butter melts and mixture thickens (do not boil), about 10 minutes. Stir in pecans and coconut. Cool until frosting is thick enough to spread but is still warm, about 40 minutes.
• Spread warm frosting over cake in pan. Let cool completely. Sprinkle chocolate chips over cake, pressing gently to adhere. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

COCONUT PECAN FROSTING I

Steps:

• In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
• Allow to cool for 15 minutes before spreading on cake.

GERMAN CHOCOLATE LAYER CAKE WITH COCONUT PECAN FROSTING

Steps:

• Grease two 9-inch layer cake pans and line bottoms with waxed paper.
• Sift together flour, sugar, baking soda, baking powder, and salt.
• Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time.
• Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer.
• Pour batter into prepared cake pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean.
• Cool in pans on rack for 15 minutes. Remove and cool completely on racks.
• In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly.
• Remove from heat (mixture might appear a bit curdled).
• Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly.
• Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.
• Here then i added me own little flair, it's perfect just the way it is, but this adds a little something extra. I chopped up some more pecans somewhat small and pressed them into the sides all the way around. Then i just topped it with some chocolate shavings. Enjoy.

GERMAN CHOCOLATE CAKE WITH COCONUT PECAN FROSTING

Steps:

• Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper.
• Melt the chocolate and water in bowl over simmering water. (I don't have a double boiler!).
• Stir until chocolate is completely melted.
• Sift flour, baking soda and salt; set aside.
• Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
• Add egg yolks, 1 at a time, beating well after each addition.
• Stir in chocolate and vanilla.
• Add flour mixture alternately with buttermilk, beating well after each addition.
• Beat egg whites with electric mixer on high speed until stiff peaks form.
• Fold into your batter.
• Pour evenly into prepared pans.
• Bake at 350°F for 30 minutes (or until toothpick inserted in centers comes out clean).
• Immediately run spatula between cakes and sides of pans.
• Cool 15 minutes; remove from pans.
• Remove wax paper and cool completely on wire racks.
• For the frosting:.
• Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
• Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
• Remove from heat.
• Stir in coconut and pecans.
• Cool to room temperature and of spreading consistency.
• Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.