German-Chocolate Cake

The dough is fantastic and moist. I did not have coconut extract, so I used 3 tablespoons of coconut milk powder and reduced the amount of flour by 3 tablespoons. The frosting is extremely sweet and gluey to my taste though. It either needs evaporated milk instead of condensed milk, or the brown sugar would need to be cut to 1/3 or even 1/4 cup, or omit it altogether.

Love this recipe! It takes a bit of time, but it is totally worth it. My father-in-law's fav cake is German Choc cake, so I make this every year on his bday. To be honest, I usually make it in a sheet pan and put the frosting on top. Spreading this frosting is a bit of a hassle. You want to make sure the frosting doesn't get too chilled and hard in the fridge before you want to spread it. Definitely don't bother trying to frost the sides of the cake, you won't have enough frosting and it will just slide off and make the cake look disheveled.

My family's favorite dessert when I was a kid was my Mom's homemade German Chocolate cake, made with the recipe on the Baker's chocolate box. This recipe tastes every bit as delicious! I served it at our dinner club last night and they practically licked their plates. It was very moist with wonderful pecan and coconut flavor, and the fact that it has half the calories and 2/3 less fat than the original makes it all the more fabulous! I suspect that the reviewers that found it to be dry and dense did not use cake flour and did not sift before measuring. I have found that exact measurements are extremely important in light cake recipes. I did wind up making another half recipe of the frosting as there wasn't quite enough for the three layers, sides and top of the cake. I highly recommend this recipe, and will definitely make it again!

Awesome!! Very moist. My family loves it! This is the best German Chocolate Cake I have ever made!

Thanks for the tip regarding the flour. The frosting saved the dry cake. I will try this again now that I know to sift first.

If the cake turned out dry or dense, it may have to do with how the flour was measured. The recipe calls for 2¼ cups sifted cake flour - not cake flour, sifted. So you sift first, then measure. Sifting adds air, so you get less flour in your 2¼ cups if you sift first. Without sifting, 2¼ cups scooped cake flour would weigh about 10.4 ounces. Sifted first, then measured, you get 7.9 ounces. Measure first, sift later, and the 2¼ cups you started with will be nearly 3. A classic recipe for a 3 9-inch layer cake calls for 9 oz. flour; 7.9 sounds much more right for a smaller cake than 10.4 ounces!

I make German chocolate cake every year for my dad's birthday so I decided to try to find a healthier version. The cake was right on-- I did make the traditional version of the frosting though, so I can't comment on this frosting recipe. For the flour I used 1 cup all purpose and 1 cup white whole wheat, it wasn't dry at all.

This wasn't bad, a little dry, but overall good.

This is a great tasting cake. Very moist. Those who complained it was too dry probably used all-purpose flour. It's fine to use sifted all-purpose flour but you must adjust the amount. I used sifted all-purpose but reduced the amount to two cups. The results were great.

This cake was horrible, it was too dense and I will not ever make it again. Yuck! I guess it would be good if you were a diabetic and didn't care what your desserts tasted like.

This was pretty good. I upped the coconut extract to 1 tsp in both the cake and icing. The cake was dry when I tried it, 2 days after I made it (it was for a party I did not attend). However, the icing was amazing! A little too sweet though, so next time I would try evaporated skim milk in place of the sweetened condensed milk.