German Chocolate Cake With Coconut-Pecan Cajeta Frosting

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Very, very good. To save time in the future, I would make the caramel a day ahead. The cake batter is amazing and I wouldn't hesitate to use it with another frosting as well.

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I used a store brought cake mix, but made everything else, the 1 hour carmel sauce is so worth it, took this cake to work and everyone loved it.

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Aboslutly amazing! This is my husbands favorite cake, so I made it for his birthday. I was concerned with making the Cajeta (made carmel before but I think the Coconut milk threw me off my game. It didnt taste like traditional carmel,but once mixed, made and layered. It was divine! Very much Fine Resturant Quality Cake. Thank you Bobby

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This is the second time I have made this cake. It's to die for and I hit with a crowd. The first time I made it everything came out perfect. I remember when making the cajeta I stirred it continuously and this time i only stirred occasionally. I had to throw it out and restart the frosting again. You must stir continuously to reduce and it should be dark in color. Best of luck,

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The cajeta filling, ganache frosting, and coconut whipped cream make this recipe so much tastier and more impressive than a traditional German Chocolate Cake. Fantastic!

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Very time consuming but worth the effort. Wonderful chocolate cake and the frosting was perfect. Makes enough batter for 3 layers but I only made 2 and used the remaining batter for a small square cake. The caramel sauce/frosting takes longer than 55 minutes. I think I cooked mine at least 90 min until it reached the proper texture. Skipped the chocolate ganache only because it was getting late and I was tired. It was still bakery quality if not better. Will probably make again for a special occasion.

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Awsome Recipe A pleasure to make and a wonderful celebratory cake. This cake fed at least 15 people with seconds for many. 100% feedback was positive........

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Made this cake for a 49th Anniversary party and it was a huge hit!!! I made the cakes and the inner frosting the night before. I then made the Ganache and assembled the cake about 4 hours before the party. This saved alot of time on party day, gave a moist and FRESH cake for serving and yet allowed just enough time for texture to settle/set well. I live in Costa Rica so the muscovado sugar was not available but substituting with brown sugar worked fine. I used a fresh coconut and made my own sweetened shredded toasted flakes which offers great flavor and texture. Also the Ganache recipe makes more than enough so be generous on top before you sprinkle the remaining coconut and pecans. Then use a little of the extra Ganache to create a pretty drizzle on top as the final touch. Beautiful!!! Several people thought this was, without a doubt, the best German Chocolate Cake they had ever experienced. It is worth the time spent!!! This is a must try!!! Enjoy!!!

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German Chocolate is my Dad's favorite. So this year, I decided to do something special for him on his 74th birthday and make this cake. It took a little longer than I expected, but so worth every minute! What a delicious cake! Thank you Bobby, I will keep this one with my list of favorites.

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Awesome cake!!! This is an amazing twist to the traditional german chocolate cake. It was a long recipe but soo worth it at the end. I live in a town where a lot of ingredients are hard to find so I had to order the sugar online. I read in a lot of places that I could use dark brown sugar as a substitute so next time I'll just use dark brown sugar instead. Great job Bobby!