German Chocolate Bundt Cake with Homemade Coconut Frosting




This German Chocolate Bundt Cake with a Homemade Coconut Frosting is moist, decadent, and does not disappoint. Perfect cake to celebrate any special occasion.

Ingredients :

For coconut-pecan frosting :
1 cup sugar
1 cup evaporated milk
1/2 cup butter
3 eggs
1 1/3 cup shredded toasted coconut
1 cup chopped pecans
1 tsp vanilla

For cake :
1 box German chocolate cake mix
1 small box instant coconut cream pudding mix
4 eggs
1 cup sour cream not fat-free
1/4 cup vegetable oil
1 cup semi-sweet chocolate chips
1/3 cup shredded coconut
1/3 cup chopped pecans
For chocolate ganache:
1 cup semi-sweet chocolate chips
1/4 cup heavy cream
2 tbsp butter
1/2 cup shredded toasted coconut

Directions :

For coconut-pecan frosting:
In a large pan over medium heat, whisk together the sugar, evaporated milk, butter, and eggs.
While stirring constantly, bring the mixture to a boil. Be sure to stay with it, as if you leave it unattended the eggs may scramble.
Once it comes to a boil and starts to thicken, remove from heat, and fold in the coconut, pecans, and vanilla.
Allow frosting to cool to room temperature before icing the cake with it. Once it’s cool, spread on top of (cooled) cake.

For cake:
Preheat oven to 350 degrees.
In a large bowl, stir together cake mix, instant pudding mix, eggs, sour cream, and oil.
Fold in the chocolate chips, pecans, and coconut. You’ll notice that the batter is pretty thick, this is normal.
Spray a large (10 cup) bundt pan with non-stick spray.
Spread batter evenly into prepared pan.
Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
Remove pan from oven to a wire rack to cool for 10 minutes, then carefully invert the cake onto the wire rack to cool completely.

For chocolate ganache:
Combine the chocolate chips, heavy cream, and butter in a small microwavable bowl.
Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth. Stir at 15 second intervals.
Drizzle over frosted bundt cake. Top ganache with toasted coconut. Let the frosted cake set a few minutes to allow the ganache to harden slightly before serving.


German Chocolate Bundt Cake with Homemade Coconut Frosting German Chocolate Bundt Cake with Homemade Coconut Frosting Reviewed by taste cooking on 07:22 Rating: 5

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