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I was well into adulthood before I learned to love and appreciate coconut for the versatile ingredient that it is. It can be blended into, baked into desserts, added to stir-fries and and even incorporated into rice to serve alongside spicy dishes. It adds a subtle sweetness and slight nuttiness to everything it touches.
Coconut is an integral part of German chocolate cake. When paired with dark chocolate and roasted pecans, its flavor will shine in this classic dessert. The frosting requires some time to cook and cool, but it is a cinch to make. Start by heating some butter, brown sugar and a can of sweetened condensed milk until the butter is melted. Off the heat, whisk in a few egg yolks and gently boil the mixture until it starts to resemble a thick caramel or dulce de leche.
The cake in this recipe is rich and moist, but not too dense. I like to use unsweetened chocolate here. Since the frosting is very sweet on its own, using unsweetened chocolate helps me control the level of sweetness in the cake batter. The addition of coffee helps both moisten the cake and enhance its overall flavor, making the chocolate flavor pop. The slight bitterness and acidity in coffee brings out even more chocolate flavor in each bite.
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