It’s National Dessert Day!
Fact: In the year and some change I’ve been working on FoodForTheFace, I have never once featured a chocolate dessert recipe (unless you count Milk & Cookies Pancakes). I think it speaks of my palate and personal taste; I’m not head over heels for the stuff. This isn’t meant to speak ill of our loyal friend the cocoa bean– I certainly like it and I rarely turn it down. It just doesn’t make me do back flips like a refreshing lemon bar or a light, fluffy coconut cake.
On the rare occasions I do crave chocolate, it’s urgent, and I don’t want to put a lot of time or effort into getting it. I like German Chocolate cake and its inclusion of some favorites of mine: coconut and pecans– but to be honest, I’ve never once made it. On top of baking and cooling a cake, I would have to assemble and cook an icing that, frankly, is too sweet. I’m just not willing to deal with all that. This recipe solves each and every one of those problems. It can be whipped up in less than an hour, and uses ingredients you probably already have around. 
This batter bakes somewhat magically into 2 layers. The top layer is a chewy, very brownie-like cake; the eggs and butter sink to the bottom to make a custardy, sweet, rich layer that is almost fudgy, and acts as the cake’s icing. 

german-chocolate-whole-pie-wwm

Lazy German Chocolate Cake

2 cups milk
4 eggs, beaten
2 tsp. vanilla extract
1 stick (8 Tbsp) butter, melted and cooled
1 cup sugar
½ tsp coffee or instant coffee granules (optional)
1 cup toasted shredded coconut
½ cup AP flour
1 tsp baking powder
1 tsp kosher salt
⅓ cup cocoa powder
¾ cup toasted pecans, chopped
½ tsp coconut extract

Preheat oven to 350°. Place all ingredients in a large mixing bowl and mix together until combined.
Spray a 10″ pie plate with non-stick spray (*Note: If you are using a 9″ pie plate, this recipe will over-fill your pan. Bake the excess batter in a smaller pan, or microwave it in a mug). Place pie plate onto a baking sheet to catch any possible overflow in the oven. 
Bake for 55-65 minutes, or until top is cracked, set, and looks mostly dry. The cake should be just beginning to separate from the sides of the pie plate. Note, a toothpick will not come out clean due to the custardy bottom. 
Cool for 15 minutes before serving.

german-chocolate-pie-piece

For more great dessert recipes, click here!

Add to Favourites