German chocolate cake is a beloved classic known for its rich chocolate layers and decadent coconut-pecan frosting. This recipe takes it to the next level by adding a luscious coffee-infused cashew and coconut filling that adds depth, texture, and a subtle kick of flavor. The result is a moist, flavorful cake that perfectly balances sweetness, nuttiness, and a hint of bold coffee.
Ideal for celebrations, holidays, or any time you crave an extraordinary chocolate dessert, this German chocolate cake with coffee cashew and coconut filling is sure to become a new favorite.
Ingredients
This recipe makes a three-layer 9-inch cake, serving 12 to 16 people.
For the Chocolate Cake Layers
- Two and a half cups all-purpose flour
- One and a half cups granulated sugar
- One cup unsweetened cocoa powder
- One and a half teaspoons baking soda
- One teaspoon baking powder
- One teaspoon salt
- One cup buttermilk, room temperature
- Half cup vegetable oil
- Three large eggs, room temperature
- Two teaspoons vanilla extract
- One cup hot brewed coffee
For the Coffee Cashew and Coconut Filling
- One cup raw cashews, soaked for 4 hours and drained
- One cup shredded unsweetened coconut
- Half cup brewed strong coffee, cooled
- One-quarter cup maple syrup or honey
- One teaspoon vanilla extract
- Pinch of salt
For the Frosting
- One cup unsalted butter, softened
- Two cups powdered sugar
- Half cup unsweetened shredded coconut
- Half cup chopped toasted cashews
- Two tablespoons strong brewed coffee
- One teaspoon vanilla extract
Preparation Time
- Prep time: 30 minutes (plus soaking and cooling time)
- Baking time: 30 to 35 minutes per cake layer
- Assembly and frosting: 30 minutes
- Total time: Approximately 3 hours including soaking and cooling
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and hot brewed coffee.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing.
- Divide the batter evenly among the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Step 2: Make the Coffee Cashew and Coconut Filling
- In a high-speed blender or food processor, combine soaked cashews, shredded coconut, brewed coffee, maple syrup, vanilla extract, and a pinch of salt.
- Blend until smooth and creamy, scraping down the sides as needed. The filling should be thick but spreadable.
- Transfer to a bowl and refrigerate while the cakes cool.
Step 3: Prepare the Frosting
- Beat the softened butter in a mixing bowl until creamy.
- Gradually add powdered sugar, mixing well after each addition.
- Add brewed coffee and vanilla extract, beating until fluffy.
- Fold in shredded coconut and toasted cashews.
Step 4: Assemble the Cake
- Place one cake layer on your serving plate or cake stand.
- Spread a generous layer of the coffee cashew and coconut filling evenly over the top.
- Add the second cake layer and repeat with the filling.
- Place the final cake layer on top.
- Frost the entire cake with the prepared coconut and cashew frosting, smoothing with a spatula.
- Garnish with extra toasted cashews and coconut flakes if desired.
Serving Suggestions
- Serve slices with a cup of freshly brewed coffee or espresso for a complementary pairing.
- Add a scoop of vanilla ice cream for an indulgent dessert experience.
- Store leftovers covered at room temperature for up to two days or refrigerate for up to five days.
Nutritional Highlights
| Nutrient | Per Serving (1 slice, approx. 1/12th of cake) |
|---|---|
| Calories | 480 |
| Protein | 6 grams |
| Total Fat | 28 grams |
| Saturated Fat | 12 grams |
| Carbohydrates | 50 grams |
| Fiber | 4 grams |
| Sugars | 28 grams |
| Sodium | 210 milligrams |
Key Benefits:
- Cashews provide healthy fats, protein, and important minerals like magnesium.
- Coconut adds dietary fiber and a pleasant chewy texture.
- Coffee enhances flavor while contributing antioxidants.
- Moderate protein content balances the richness of the cake.
Tips for Success
- Soak cashews thoroughly to ensure a smooth and creamy filling.
- Use fresh, strong brewed coffee to maximize flavor in both the cake and filling.
- Toast cashews and coconut carefully to avoid burning and bring out their nutty aroma.
- Allow the cake to chill for at least an hour before slicing to set the filling and frosting.
Variations to Try
- Substitute the cashew filling with a traditional pecan and coconut custard for a classic twist.
- Use coconut cream instead of coffee in the filling for a more tropical flavor.
- Add a splash of coffee liqueur to the frosting for an adult dessert variation.
- Make cupcakes using the same batter and filling for individual treats.
This German chocolate cake with coffee cashew and coconut filling is a decadent and flavorful twist on a timeless dessert. With its moist chocolate layers, creamy coffee-infused filling, and rich coconut-cashew frosting, it offers a perfect balance of textures and flavors that will delight any dessert lover.
Whether for a birthday, holiday, or simply to impress guests, this cake is sure to become a cherished recipe in your collection. Enjoy every bite of this luscious, coffee-kissed treat.