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German Chocolate Cake with Coconut Custard Filling

Paula Deen
  • minutes
  • Serves 30

INGREDIENTS

5

Egg yolks

4

Eggs, large

1 1/2 tbsp

Corn syrup, light

2 cups

All purpose flour

1/2 tsp

Baking soda

3 tbsp

Cocoa powder, unsweetened

3 1/2 cups

Granulated sugar

1/2 tsp

Salt

1 tsp

Vanilla extract

2 cups

Coconut, sweetened flaked

1 1/2 cups

Pecans, toasted and chopped

1/2 cup

Buttermilk, whole

1 cup

Sour cream

1

bar melted and cooled, plus 2 more bars, chopped sweet baking chocolate

1 1/2 cups plus 1 cup, boiling heavy whipping cream

1 cup plus 6 tablespoons and 1/4 cup, divided and softened butter