German Chocolate Cake With Coconut-Pecan Cajeta Frosting

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Double the filling!
Purely decadent and one of the best cakes I have ever made! Worth the time and effort of finding the ingredients and putting it all together. Plus, it stays incredibly moist, even after several days. Coconut whipped cream is perfect with it too.

Filling: Amazing! This is a great dessert alone. The cake needs a little bit more than the recipe called for, so double or 1½ the recipe. Do not be afraid when it bubbles up after adding the milks. It took about 1½ to 2 hours until it was the right thickness.
Cake: Moist and the perfect texture. Know the batter is thin and there is almost too much for only two 9-inch pans. It rose in the oven over the edge, making the top wider than the bottom. The rounds did not perfectly line up, but it just looked “rustic” and no one minded.

Also, I did not use corn syrup in any part of the cake, as I try and avoid high fructose corn syrup which is an ingredient in it, and everything turned out great.

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This was one of the best cakes I ever made! It was moist and delicious. Got a ton of compliments and will definitely be making this again. I substituted the muscovado sugar for regular light brown sugar and walnuts for pecans. LOVED it!!

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made this for my husbands birthday OMG best cake i ever ate! making another tomorow sooooo good.

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Best cake ever. The bittersweet ganache was a little too rich for me so the 2nd time I made this cake I used 2oz bittersweet and 4 oz semi-sweet. I also made 1 1/2 times the amount of caramel, coconut and pecans. The caramel took much longer to reduce and thicken than the recipe said. Everyone who tried it loved it! I recommend making the cake part the night before, that makes it not seem like such a long process. Very worth the time it takes though!

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Great cake very moist chocolaty delicious!! Caramel filling was out of this world. I did not care for the chocolate topping but it went nicely with the overall flavor. Definitely keeping this recipe handy!!

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LOVE! LOVE! LOVE! This cake! I am a firm believer that any cake that calls itself "chocolate" should look like it so I've never cared for German Chocolate cake but my husband LOVES it. I saw this on throwdown and thought it look AMAZING! I made it for my husband's birthday and now I make it about once a month! It is by far one of the best cakes I've ever had! Its a must try and worth the work!

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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!