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German Chocolate Cake

Posted on 07 December 2017

Loaded with pecans and coconut, this cake is classic for a reason.




  1. Grease and line two 8" or 9" cake pans.
  2. Bake cake according to manufacturer’s instructions with the addition of Madagascar Bourbon Vanilla and Cappuccino-Tiramisu Extract.
  3. Let cool completely.
  1. Set aside 8-10 toasted pecan halves, chop the rest.
  2. Place shredded coconut and chopped pecans in a medium bowl, set aside.
  3. In a saucepan over medium heat, cook butter, brown sugar, corn syrup, egg yolks, salt and milk for 6-8 minutes, stirring often.
  4. Remove from heat and stir in Madagascar Bourbon Vanilla, Coconut Cream Extract and Blue Agave Nectar.
  5. Pour over coconut and pecans, stirring to combine. Chill overnight or for at least 2 hours.
  1. If necessary, level the tops of the cakes by slicing off the domed top.
  2. Place one cake round on a cake board and moisten with soaking syrup. Spread half the filling over the top.
  3. Place remaining cake round onto the filling, moisten with syrup, and spread filling over the top.
  1. Whip heavy cream, sugar and Cappuccino-Tiramisu Extract until stiff peaks form.
  2. Pipe whipped cream along the top edge.
  3. Place reserved pecans on the top and around the edges for decoration.
  4. Chill for one hour before serving.
  • To toast pecans, bake 5-6 minutes in a 350°F oven stirring halfway thru.
  • Filling can be made ahead, keep refrigerated until ready to use.
  • To make simple syrup, heat equal amounts of water and sugar until sugar dissolves. Let cool.
Stop sweet cravings in their tracks with this decadent German Chocolate Cake!

Products used in this recipe


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