German Chocolate Cake Filled w/ Coconut Pecan Frosting and Topped with a Whipped Caramel Buttercream
Was the Easter Bunny kind to you all?
He spoiled our kids rotten this year!
I have to say Easter is one of my least favorite holidays thanks to all the candy.
When I was a kid I loved it, but now as a parent I really dislike the Easter Bunny.
The Easter Bunny always makes Mom look like the bad guy. He brings pounds of jelly beans and giant chocolate bunnies. Yet these poor deprived children can not eat candy for breakfast lunch and dinner.
I mean come on now... Mom's wouldn't it be more fun if the Easter Bunny could bring a new tooth brush and how about some tooth paste?
OR what about hiding carrots...? Hey kids you can eat carrots for breakfast lunch and dinner and this mom won't say a word! Eat your little hearts out!
This year, this Big Bad Mom let the kids each eat a couple plastic eggs filled with jelly beans, plus a chocolate egg or two before cutting them off for the day. I gathered up the candy filled their Easter Baskets back up and then put them way up high out of reach.
But the terd muffins ( I know strange pet name...) kept finding eggs! Hiding in their rooms eating it...
Kids if you are going to be sneaky about eating your Easter Candy. At least try to hide the evidence.... learn from this boy.....
Hopefully this week I can sneak the candy out of the house and send it to my husbands office... lets let them get cavities instead!
All in all that was what our Easter morning consisted of... kids and candy.
THEN came Easter Dinner.
My parents and little sister came over later in the afternoon to enjoy a ham dinner and dessert.
Lets skip the ham dinner and go right to dessert ok?
My mom brought a Coconut Pie, and some white cupcakes filled with a carrot cake filling... they were yummy and different! I have to try the recipe out!
I made a Lemon Strawberry Tart and a German Chocolate Cake.
Instead of your average German Chocolate w/ Coconut Pecan Frosting. I wanted to change it a bit.
So I also used a Caramel Frosting.
It sent me into sugar coma. It was awesome.
Not that we really needed the sugar... Did I just give a rant on not letting the kids eat Easter Candy?
Well... at least cake has, cream, eggs, flour, nuts, we got some calcium, protein and fiber going on in this cake!
Like my logic?
The cake consisted of 4 8 inch layers of German Chocolate Cake alternated with thick layers of Coconut Pecan Frosting, THEN topped with a heap of Caramel Buttercream.
On a side note.... are you all sick of cakes yet? I feel like that is all I have been posting lately. I'm on a cake kick. I <3 Cake.
Cake is awesome.... I just ate a slice for breakfast (shhh kids are still sleeping they didn't see!)
Now I just need this Kate Spade Bag....
It's on my wish list!
German Chocolate Cake filled with Coconut Pecan Frosting and topped with Caramel Buttercream
1 1/3 cups butter
3 cups cake flour
1 1/2 teaspoons baking soda
1/2 tsp salt
8 oz (1 cup) of German Chocolate
2 cups of sugar
1 tbs of Vanilla extract
2/3 cups water
1 cup of milk
1/2 cup of sour cream or Greek yogurt
Preheat oven to 350.
Grease and flour 4 8 inch cake pans. Set aside.
On your stove top in a medium pan. Add chocolate, butter, and water together. Mix coniusly over medium/low heat until butter and chocolate have melted. Remove from heat and set aside to a cool just a bit.
In a large bowl sift flour, salt and baking soda. Set aside.
In your electric mixer mix eggs, vanilla, sugar, milk, and sour cream together just until they are smooth with the mixer on low pour in your chocolate mixture.
Mix in flour.
Pour evenly into all 4 pans.
Bake for 30-35 minutes. Or until a tooth pic is inserted and comes out clean.
While the cakes are baking start your frosting's.
For the coconut Pecan Frosting:
2 5 oz cans of evaporated milk
1 1/3 cups of sugar
1 stick of butter
2 1/3 cups of coconut
1 cup of chopped pecans
On your stove top in medium heat, whisk eggs, milk sugar and butter together. Cook for about 12-14 minutes (it should get bubbly). Mix in coconut and Pecans. Place in the refrigerator until cooled.
For the Caramel Buttercream:
Recipe adapted from All Recipes
2 cups of brown sugar
1 cup of butter
1/2 tsp salt
12 tbs of cream
3-6 cups confectioners sugar
On your stove top, add brown sugar, butter,and cream. Mix and cook over low/medium heat bring to a boil. Once it gets very bubbly. Remove from heat and set aside to cool.
In the bowl of your electric mixer whip cooled caramel for 2 minutes on high speed.
Add in confectioners sugar 1 cup at a time while mixing on low/med. Once the frosting is at the constancy you like stop adding the sugar. I used 4 cups.
Cool completely before frosting.
Lay a thick layer of coconut pecan frosting on the first layer and alternate cake and frosting.
Frost the out side of the cakes with the Caramel Buttercream. Decorate with toasted pecans or coconut.