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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make cake layers: | 2. Preheat oven to 350°F and oil 3 9 inch cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total. | 3. Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely. | 4. Make filling: | 5. Reduce oven temperature to 325°F | 6. Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven. | 7. Increase oven temperature to 425°F | 8. Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath. | 9. Stir in coconut, pecans, and vanilla and keep warm, covered with foil. | 10. Make glaze while milk is baking: | 11. Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour. | 12. Assemble cake: | 13. Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze. | 14. Chill cake until firm, about 1 hour. Transfer cake to a plate. | 15. Cooks' notes: | 16. • Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving. | 17. • For easier handling when assembling cake, place bottom layer on a cardboard round or the removable bottom of a tart or cake pan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
purpose flour	1 1/2	1/2		-	-	-	-
dutch cocoa	1/2	cup	unsweetened	-	-	-	-
dutch cocoa	1	tablespoon	unsweetened	-	-	-	-
baking powder	3/4	teaspoon		1.8285	0.9556	0.0	0.0
baking soda	3/4	teaspoon		0.0	0.0	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
butter	6	tablespoons	unsalted melted	513.0	23.570999999999998	16.029	43.2
egg	1			71.5	0.36	6.28	4.755
egg yolk	1			54.74	0.6103	2.6962	4.5118
vanilla	3/4	teaspoon		9.072000000000001	0.3985	0.0019	0.0019
almond extract	1/8	teaspoon		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
coconut	7	ounces	sweetened flaked	702.5004	30.2234	6.6083	66.4597
pecan	4	ounces	chopped	468.3336	87.77	9.6388	9.8656
milk	14	ounces	sweetened condensed	912.8537	21.9879	9.0888	94.6193
vanilla	1	tablespoon		9.072000000000001	0.3985	0.0019	0.0019
butter	1 1/4	cups	unsalted	513.0	23.570999999999998	16.029	43.2
chocolate	10	ounces	good semisweet chopped	164.4271	26.846999999999998	5.84	4.0823
corn syrup	3	tablespoons		186.78	50.6814	0.0	0.132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.