Description

This traditional layered masterpiece features a remarkably light sponge made with classic sweet baking chocolate and an airy meringue fold. Topped with a rich, stovetop-cooked coconut and pecan frosting, it offers the perfect balance of nutty crunch and velvety sweetness.

Ingredients

4 ounces Baker’s German’s Sweet Chocolate
1/2 cup boiling water
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup evaporated milk
1 cup granulated sugar (for frosting)
3 egg yolks
1/4 cup butter (for frosting)
1 teaspoon vanilla extract (for frosting)
1 1/3 cups sweetened flaked coconut
1 cup chopped pecans

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Instructions

Preheat your oven to 350°F (175°C) and grease, flour, and line three 8-inch cake pans with parchment paper.
Melt the chocolate in the boiling water, stirring until smooth, then set aside to cool completely.
In a large bowl, cream 1 cup of softened butter with 2 cups of sugar until fluffy, then beat in the 4 egg yolks one at a time followed by the vanilla and cooled chocolate.
Sift together the flour, baking soda, and salt, then add to the batter alternately with the buttermilk in batches, beating until just smooth.
In a separate clean bowl, beat the 4 egg whites until stiff peaks form and gently fold them into the chocolate batter with a spatula.
Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes or until a toothpick comes out clean.
Cool in the pans for 10 minutes before moving to wire racks to cool completely.
To make the frosting, combine evaporated milk, 1 cup sugar, 3 egg yolks, 1/4 cup butter, and vanilla in a saucepan over medium heat; stir constantly for about 12 minutes until thickened.
Remove frosting from heat, stir in the coconut and pecans, and allow it to cool until it reaches a spreadable consistency before frosting the cake.

Notes

To ensure the most stable meringue, make sure your mixing bowl and whisk are completely free of any oil or yolk residue before beating the egg whites. For a cleaner look when serving, use a serrated knife dipped in warm water to slice through the chewy coconut-pecan layers without compressing the delicate sponge.

Prep Time: 25 mins
Cook Time: 52 mins
Category: Dessert
Method: Baking
Cuisine: American