But times, they are a changing! Slowly, I have been introducing coconut into my life and it all started with these little gems...Girl Scout Samoas Cookies, and according to Little Brownie Bakers that makes me brainy, complex and mysterious! hehehe
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| Image courtesy of Little Brownie Bakers and Girl Scouts of America |
Seriously though, these cookies are A-MAZ-ING! I began to wonder, maybe I do like coconut! But I will NEVER, EVER, EVER, EVER like Almond Joy or Mounds EVER, EVER, EVER!! YUCK!
Now, if you have already been a long lover of coconut or even a recent convert like me, you will love this recipe by David Lebovitz, which I have adapted to include a huge short cut because let's face it, time is of the essence these days so if you need to cut a few corners to continue to enjoy homemade creations, I say do it! I have taken a box cake mix from good to great by adding sour cream to make it moist and delicious and chocolate chips to pack a little extra chocolate punch. You could also cut out the simple syrup step...not really necessary. I also divided the original recipe between two 6" inch cake pans and 6 cupcakes instead of the two 9" inch cake pans because the cake is for my boss' birthday and the cupcakes are for the hubby (he would never forgive me for leaving him without his favorite dessert).
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| German Chocolate Cake (4 layers - 6") |
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German Chocolate Cake & Cupcakes!
Adapted from David Lebovitz’s classic recipe
Makes 2 – 6” cakes
and 6 cupcakes or 2 – 9” cakes
For the cake:
1 box of chocolate cake mix
1 cup sour cream
1 cup chocolate chips
1 box of chocolate cake mix
1 cup sour cream
1 cup chocolate chips
For the filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted
For the syrup: (I did use this, but I may not next time - maybe too moist)
1 cup water
¾ cup sugar
2 tablespoons dark rum
1 cup water
¾ cup sugar
2 tablespoons dark rum
For the chocolate icing: (Flavor is to die for!!)
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream
1. Butter
two 6-inch cake pans, then line the bottoms with rounds of parchment or dust
with cocoa powder. Line 6 cupcake/muffin tins with cupcake liners. (Or butter
two 9-inch cake pans, then line the bottoms with rounds of parchment or dust
with cocoa powder) Preheat the oven to 350°.
2. Mix the
cake baker according to the directions on the box and add in the sour cream.
3. Divide
the batter into the 2 prepared cake pans and cupcake tin, smooth the tops, and
bake for:
- About 28 minutes for 6” cakes or until a toothpick inserted into the center comes out clean.
- About 19 minutes for the cupcakes or until a toothpick inserted into the center comes out clean.
- About 45 minutes for 9” cakes, until a toothpick inserted into the center comes out clean.
Cool cake layers and cupcakes
completely.
While
the cakes are baking and cooling, make the filling, syrup, and icing.
To make the filling:
1. Mix the
cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter,
salt, toasted coconut, and pecan pieces in a large bowl.
2. Heat
the cream mixture and cook, stirring constantly (scraping the bottom as you stir)
until the mixture begins to thicken and coats the spoon (an instant-read
thermometer will read 170°.)
3. Pour
the hot custard immediately into the pecan-coconut mixture and stir until the
butter is melted. Cool completely to room temperature. (It will thicken.)
To make the syrup:
1. In a
small saucepan, heat the sugar and water until the sugar has melted. Remove
from heat and stir in the dark rum.
To make the icing:
1. Place
the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces
of butter.
2. Heat
the cream until it just begins to boil. Remove from heat and pour over the
chocolate. Let stand one minute, then stir until smooth. Let sit until room
temperature.
To assemble the cake:
Remove
the cake layers from the pans and cut both cake layers in half horizontally,
using a serrated bread knife.
Set the first cake layer on a cake plate. Brush well with syrup. Spread some of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.
Set the first cake layer on a cake plate. Brush well with syrup. Spread some of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.
Repeat,
using the syrup to brush each cake layer and spreading the coconut filling over
each layer, including the top.
Ice the
sides with the chocolate icing, then pipe a decorative border of chocolate
icing around the top, encircling the coconut topping.
To assemble the cupcakes:
Using a paring knife remove a
portion of the center of each cupcake and fill the holes with a generous amount
of the coconut filling creating a mound in the center of the cupcake. Then, pipe a decorative border of chocolate
icing around the top, encircling the coconut topping.
Please enjoy and left me know if you try this out or how you feel about coconut!
Happy Baking,
Dani
