Bakers Coconut Pecan Frosting Food

GERMAN CHOCOLATE CAKE

Steps:

• In a medium saucepan off the stove, whisk the egg yolks. Gradually whisk in the evaporated milk. Add the sugars, butter, and salt and cook over medium-high heat, whisking constantly, until the mixture is boiling, frothy, and slightly thickened, about 6 minutes.
• Pour the mixture into a bowl, whisk in the vanilla, then stir in the coconut. Let cool until room temperature. Cover with plastic wrap and refrigerate until cool, at least 2 hours or up to 3 days. (Do not add the pecans now or they'll turn soggy. Have patience.)
• Preheat the oven to 350°F (175°C). Toast the pecans on a rimmed baking sheet until fragrant and browned, about 8 minutes. Transfer to a plate to cool.
• Keep your oven at 350°F (175°C) and adjust an oven rack to the lower-middle position.
• In a small bowl, combine the chocolate and cocoa in a small bowl and then add the boiling water. Just wait for the chocolate to melt, about 2 minutes. Whisk until smooth and let stand until room temperature.
• Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray and then line the bottoms with parchment or waxed paper rounds cut to fit. Spray the paper rounds, dust the pans with flour, and tap out any excess flour. Sift the flour and baking soda into a medium bowl or onto a sheet of parchment or waxed paper.
• In the bowl of a standing mixer, beat the butter, sugars, and salt at medium-low speed until the sugar is moistened, about 30 seconds. Increase the speed to medium-high and beat until the mixture is light and fluffy, about 4 minutes, scraping down the bowl with a rubber spatula halfway through.
• With the mixer running at medium speed, add the eggs one at a time, beating well after each addition and scraping down the bowl halfway through. Beat in the vanilla, then increase the speed to medium-high and beat until light and fluffy, about 45 seconds.
• With the mixer running at low speed, add the chocolate mixture, then increase the speed to medium and beat until combined, about 30 seconds, scraping down the bowl once. (The batter may appear broken or to have separated; this is okay.) With the mixer running at low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the dry ingredients. Beat in each addition until barely combined. After adding the final flour addition, beat on low until just combined, then stir the batter by hand with a rubber spatula, scraping the bottom and sides of the bowl. The batter will be thick.
• Divide the batter evenly between the prepared cake pans, spreading the batter to the edges of the pans with the rubber spatula and smoothing the surface.
• Bake the cakes until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Cool in the pans 10 minutes, then invert the cakes onto a greased wire rack; peel off and discard the paper rounds. Cool the cakes to room temperature before filling, about 1 hour. (The cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.)
• Stir the toasted pecans into the chilled filling. Set 1 cake layer on a serving platter or cardboard round that's cut slightly smaller than the cake. Place the second cake on a work surface or leave it on the wire rack. Hold a serrated knife held so the blade is parallel with the work surface and use a sawing motion to cut each cake into 2 equal layers. Carefully lift the top layer off each cake.
• Using an icing spatula, distribute about 1 cup filling evenly on the cake layer on the serving platter or cardboard round, spreading the filling to the very edge of the cake and evening the surface. Carefully place the upper cake layer on top of the filling. Repeat using the remaining filling and cake layers. Dust any crumbs from the platter and serve. (The cake may be refrigerated, covered loosely with foil, up to 4 hours. If the cake has been refrigerated longer than 2 hours, let it stand at room temperature for 15 to 20 minutes before slicing and serving.)

COCONUT-PECAN FILLING AND FROSTING

Steps:

• Whisk egg yolks and milk in large saucepan until blended.
• Add sugar and butter; cook, stirring constantly, over medium heat 12 min. or until thickened and golden brown. Remove from heat.
• Add remaining ingredients; mix well. Cool to desired spreading consistency.

COCONUT PECAN FROSTING II

Steps:

• In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.

BAKER'S ORIGINAL GERMAN CHOCOLATE CAKE RECIPE - (3.7/5)

Steps:

• Coconut-Pecan frosting (recipe follows). Preheat the oven to 350° F. Melt chocolate in water, and let cool. Cream together butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat in flour mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper. Bake for 30 minutes or until cake springs back when lightly pressed in center. Remove and cool on rack for 15 minutes. Frost cake. COCONUT-PECAN FROSTING: Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in shredded coconut and chopped pecans. Cool until thick enough to spread.

COCONUT PECAN FROSTING

Steps:

• Combine sugar, butter, evaporated milk and egg in 2-quart saucepan. Cook, stirring constantly, over medium heat 6-8 minutes or until thickened and bubbly. Stir in coconut and pecans. Cool about 30 minutes, stirring occasionally, until spreadable.

ORIGINAL BAKER'S GERMAN SWEET CHOCOLATE CAKE

Steps:

• Melt Baker's German sweet chocolate in the 1/2 cup of boiling water.
• Cool.
• Cream butter and sugar until light and fluffy.
• Add 4 egg yolks, one at a time, beating after each.
• Add vanilla and melted chocolate. Mix until blended.
• Sift together sifted cake flour, baking soda, and salt.
• Add flour mixture to the chocolate mixture alternately with 1 cup of buttermilk.
• Fold in egg whites, stiffly beaten.
• Pour batter into the three 9-inch layer pans, lined on bottoms with paper.
• Bake in 350 (F) (moderate) oven for 30 to 35 minutes.
• While the cake is cooking, start to make the frosting.
• Combine in a saucepan evaporated milk, sugar, egg yolks, butter or margarine, and vanilla.
• Cook over medium heat, stirring constantly until thickened, about 12 minutes.
• Remove from heat.
• Add 1-1/3 cups Angel Flake coconut and 1 cup chopped pecans.
• Beat until cool and of spreading consistency.
• Cool cake, then frost between cake layers and top with the coconut-pecan frosting.

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

COCONUT PECAN FROSTING

Steps:

• Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter or margarine and 1 teaspoon vanilla.
• Cook and stir over medium heat until thickened, about 12 minutes.
• Add 1 1/3 cups Baker's Angel Flake Coconut and 1 cup chopped pecans.
• Cool until thick enough to spread, beating occasionally.
• Makes 2 1/2 cups.

COCONUT-PECAN FROSTING

Steps:

• Mix first 5 ingredients in medium saucepan; cook and stir on medium heat 10 min. or until frosting begins to thicken. Remove from heat.
• Stir in coconut and nuts; cool until of desired spreading consistency.

COCONUT PECAN FROSTING

Steps:

• Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
• Add coconut and nuts; mix well.
• Cool to desired consistency prior to frosting.

UPGRADED GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
• Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
• Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
• so it can cool and be ready at the same time. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut. Allow to cool completely before layering in cake. It will thicken even more as it cools.
• First, level the cakes if needed: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with 1/2 of the coconut pecan filling (half is about 1 and 1/4 cups). Top with 2nd layer and evenly cover the top with remaining coconut pecan filling. Top with the third cake layer. Spread the chocolate buttercream into a thick layer on top. Garnish with extra toasted pecans and coconut, if desired. Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

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.

ORIGINAL RECIPE FOR "GERMAN CHOCOLATE CAKE"

Steps:

• 1. Approximate Cook Time: 30min
• 2. Melt chocolate in water and cool. Cream butter and Sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in center Cool 15 minutes; remove and cool on rack.
• 3. THE FILLING AND TOPPING: Coconut-pecan frosting
• 4. BEAT egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat. ADD coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
• 5. Assembly: Divide the filling evenly between the 3 cakes putting the 1st layer down, then spread the filling evenly. Repeat with the other layer(s).
• 6. FOR MINI-CAKES: I did bake the cakes in mini-muffin tins, but I wanted a cutter that would make the cake have straight sides. Find something that works, I used a pastry tip. I frosted the cakes and then added a small cut of Marachino cherry. This makes a wonderful presentation of this popular cake.
• 7. *For the optional chocolate frosting just mix as any other frosting. For Garnish you could place pecan halves around the top edge. You can also add a maraschino cherry half also next to the pecan half.

GERMAN CHOCOLATE CAKE RECIPE

Steps:

• Gather the coconut-pecan filling and frosting ingredients.
• Combine the evaporated milk and egg yolks in a large saucepan (off heat) and whisk until well blended. Add the brown sugar and whisk to blend.
• Add the pieces of butter. Place the pan over medium heat. Cook, stirring constantly until the butter melts and the mixture thickens, about 12 to 15 minutes,
• Remove the pan from the heat and add the coconut, pecans, vanilla extract, and salt. Stir to blend and set aside to cool for about 1 hour. The filling will thicken as it cools. Meanwhile, make the cake. Make the Cake
• Gather the ingredients for the cake.
• Position a rack in the center of the oven and heat to 350 F. Spray three 8-inch round cake pans and line with parchment paper .
• Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl .
• In a separate medium bowl, whisk the eggs with the buttermilk, vegetable oil, and vanilla extract.
• Add the egg-buttermilk mixture to the flour-cocoa powder mixture, stirring until blended.
• Add the boiling water (and espresso powder if using) and mix until smooth. The batter will be pretty thin.
• Divide the batter evenly among the 3 cake pans. You will have about 16 ounces of batter in each pan.
• Bake the cake layers for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 20 minutes.
• Remove from the pans and place on racks to cool completely. Assemble the Layers
• Place a cake layer on a cake plate or stand and top with about 3/4 to 1 cup of filling. Add another cake layer and top with more filling.
• Finish with the third layer and top with the remaining filling. Leave a little space around the edge if you plan to decorate with piped ganache. Finish With the Optional Ganache
• Gather the ganache ingredients.
• Place the chocolate chips in a heat-safe bowl; set aside.
• Heat the cream in a saucepan over medium heat. It should be hot and steaming, not boiling or bubbling.
• Pour the hot cream over the chocolate chips and let stand for 10 minutes without stirring.
• Whisk the cream and melted chocolate chips with the vanilla extract until smooth. If you see any unmelted chocolate lumps, place the bowl over a pan of simmering water and stir until the ganache is smooth.
• Let the ganache cool for about 1 hour, whisking every 10 minutes. The ganache should be thick enough to hold peaks. Beat the ganache with an electric mixer for about 5 minutes, until it is light and fluffy.
• Frost the side of the cake with the whipped ganache. If desired, pipe the remaining ganache around the edge of the cake.