Great Grandma's German Chocolate Cake with Broiled Coconut Topping
My great grandma topped her German chocolate cake with a coconut frosting, but it’s different than what you may be thinking. It’s a broiled coconut frosting! You just have to try this!
Preheat oven to 350°F and prepare 3 9-inch cake pans or one 9x13" pan.
Place chocolate in a small glass bowl and pour boiling water over it. Set aside to melt.
In a large mixing bowl or the bowl of your stand mixer, cream together butter and sugar until fluffy.
Add the eggs, one and a time, beating until well mixed.
Once all of the eggs are incorporated, turn the mixer to medium speed and mix for two minutes. The mixture should be pale and fluffy.
Stir the chocolate to make sure it is completely melted. If it's not melted, microwave it for a few seconds until it is. Stir the melted chocolate mixture and vanilla extract into the butter mixture.
In a separate bowl, mix together flour, baking soda and salt.
Add half of the flour mixture to the butter mixture, stirring until just combined. Stir in the butter milk and then the remaining flour mixture, beating until smooth.
Spoon into prepared pan(s) and bake for 30-40 minutes for the round pans or 35-45 minutes for the 9x13. The tops should spring back when lightly touched with a finger.
If you plan to turn the cakes out, cool for 10 minutes and then invert onto a wire rack to cool completely.
Frosting
In a medium mixing bowl, beat together butter and brown sugar until smooth. Stir in milk until incorporated.
Add the coconut, vanilla, salt, and pecans, stirring to combine.
Spread over the cake.
Place under a preheated broiler for 3-4 minutes or until golden and bubbly.
Notes
If you don't have cake flour you can measure out 2 1/2 cups of all purpose flour. Remove 5 Tablespoons of flour and replace it with 5 Tablespoons of cornstarch. Stir together and use in place of the cake flour.