Hey there, fellow baking enthusiast! Today, I'm whipping up something extra special for my mom and nephew, who both have birthdays just days apart. They mean the world to me, so I'm pulling out all the stops with my Coffee-Infused Three-Layer German Chocolate Cake with Caramel Coconut Pecan Frosting.
Let me tell you, this cake is a flavor explosion! Picture layers of rich chocolate cake infused with coffee goodness, making each bite a delightful wake-up call for your taste buds. And don't even get me started on the frosting – it's like a creamy caramel-coconut-pecan dream come true.
Now, let's talk about my nephew, the cutest taste tester ever. He's always the first in line to try out my latest creations, and I can't wait to see his reaction to this masterpiece.
But the real star of the show is my mom, who's been by my side as my ultimate taste tester for years. Her feedback and support mean everything to me, so this cake is my way of saying thanks for all the love and encouragement.
With every slice of this heavenly cake, I'm honoring the special bond I share with my family and celebrating the joy they bring into my life. So here's to unforgettable birthdays and delicious moments shared with the ones we love most. Cheers! 🎉
Vibe: For a recipe as special as this Coffee-Infused Three-Layer German Chocolate Cake with Caramel Coconut Pecan Frosting, you need a song that sets the mood and gets you in the baking groove. How about "Sweet Caroline" by Neil Diamond? Its upbeat tempo and catchy melody are perfect for creating a fun and joyful atmosphere in the kitchen. Plus, its lyrics about sharing sweet moments with loved ones resonate with the sentiment behind this special cake you're making for your mom and nephew's birthdays. So turn up the volume, dance around the kitchen, and enjoy every moment of baking while listening to "Sweet Caroline"! 🎶
The estimated time to make this Coffee-Infused Three-Layer German Chocolate Cake with Caramel Coconut Pecan Frosting is approximately 1.5 to 2 hours, including preparation, baking, cooling, and frosting the cake.
Ingredients:
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 + 1/2 teaspoons baking powder
1 + 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup cold brew concentrate
For the Caramel Coconut Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 + 1/3 cups shredded sweetened coconut
1 cup chopped pecans
1/2 cup caramel sauce (store-bought or homemade)
Instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour three 6x3 inch cake pans, then line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and cold brew concentrate.
4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. Stir in the boiling water, mixing until the batter is smooth.
6. Divide the batter evenly among the prepared cake pans.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. While the cakes are cooling, prepare the Caramel Coconut Pecan Frosting:
- In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter over medium heat.
- Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
- Remove from heat and stir in the vanilla extract, shredded coconut, chopped pecans, and caramel sauce until well combined.
- Let the frosting cool to room temperature, stirring occasionally.
10. Once the cakes are completely cool and the frosting has cooled to room temperature, assemble the cake by spreading a generous layer of frosting between each layer and over the top and sides.
11. Slice and serve your indulgent Coffee-Infused Three-Layer German Chocolate Cake with Caramel Coconut Pecan Frosting.
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