German Chocolate Cake With Coconut-Pecan Cajeta Frosting

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Lots of steps but was moist and delicious - made for my friends birthday cake. My husband doesn't care for "chocolate" cake per se but I believe I have converted him over to liking chocolate cake by this lighter sweeter version of cake. I made a layer cake and just frosted it with my homemade Whipped Vanilla Buttercream Icing.

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Wicked good cake. I doubled the frosting/filling recipe...if you're going to stand by the stove and stir for an hour, you want to make sure there is enough filling! I frosted all four layers and had a small container leftover to frost a few cupcakes. I also think the cake is great without the ganache.

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This cake was a daunting task, but fun in the end. It had excellent flavor...substituted buttermilk for goat's milk! Big hit on Christmas Eve.

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This is a heavenly cake just waiting to be eaten you can serve it around the holidays or serve it just because any way it's still fabulous!

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I have bake this cake 2 times.It takes a lot of time but it is werth it. I have never had any remaining after taking it to dinner with friends

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Awesome. Made this cake for a dinner party. Everyone said it was great. Even thought it was a lot of work and I had to do it over two days due to my schedule, I want to make it again! I want to share this with family and friends.

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Unbelievably delicous, and what a personal accomplishment to successfully prepare this challenging cake! This is not for timid bakers.

I was unprepared for the cajeta frosting preparation experience. The first batch of boiling sugar water alarmed me when it rapidly turned from deep amber to maroon and started smoking. I panicked and doused it with water. Once I'd melted the hardened sugar off my pan with runnning hot water and after reseraching carmel making on the internet, I summoned my courage and tried again, this time with great success!

I almost blew it by using non-Dutch process cocoa until I researched the difference and learned that non-Dutch-process cocoa makes the batter rise more. This sent me out to continue the hunt until I found Droste cocoa at a new Whole Foods.

Thanks for the recipe!

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This is the best cake i have ever made or had!!!! Totally worth the the time taken to prepare and cost of ingredients. Will be making this often in the future!

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This is a True German Chocolate Cake from Memories of circa 1960.If could rename this Extravanganza,would be in Mother's Memory.The Close to Her recipe of Any cake yet.Tall,Resplendent,Dripping w/All the Gooeyness of Filling."frosted" just so...Yes,does take the Best part of an Afternoon.However,the Flavours Combined of Nutmeats,Coconut,Caramel enrobed and the layers of a tender "crumb" Cake.Moist and soaking every bit of Juicy Flavours to be sticky and divinely wanting Nothing More.As reviewers have said,not Easy.Worth it?Yes.May prefer a second Person to Help out on The Number One Festive Cake of Any Annual Celebration!10 Stars,Chef Flay!!!The Frosting and Between Layers of Cake is what makes this a Nostalgic Must Have Recipe.

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Maybe a little pretentious, but a wonderful cake! I recommend to make the caramel sauce and the prep a day in advance. Even the whipped cream leftover was looking great the next day. It really is time consuming, it probably took me close to 6 hours. I found the ganache too strong, so next time I will try 6 oz bittersweet and 2 oz of semisweet chocolate combination. Since I only had 8 in pans, I left out some mixture and bake it in mini cheesecake molds for 20 minutes. Next time I make this, if the party is a small one, I will consider doing half and using small molds, divided them in halves, and either do 2, 3 or 4 layers depending on the size and presentation I want. This way I won't have leftovers of a very tasty and decadent cake! If you love chocolate and enjoy baking, this is a very good one!