This is a “German Chocolate Cake,” but instead of the layers of chocolate cake I used a coconut sponge to create Coconut Caramel Cake. For the longest time I thought the original version was invented in Germany, hence the name. But, it was actually discovered in Dallas, Texas around 1957. A woman shared the recipe with a local newspaper and it became an instant success. The mystery doesn’t end there, because the cake wasn’t named for her either. Her recipe called for “German’s Baking Chocolate” from the Baker’s Chocolate Company. The name of the cake gave credit to Sam German, who created the chocolate. Eventually the possessive apostrophe was dropped from the name, and all the confusion began.
The sticky, gooey, caramel-coconut topping is rich and filled with pecans. Traditionally the cake was served topped with maraschino cherries, but I use chopped dried cherries in the coconut filling instead. The bittersweet chocolate ganache between the layers gives this cake a distinct “Almond Joy” candy flavor.
If you are a traditionalist you should try this with my dark devil’s food cake, it is not the same as the milk chocolate “German’s Chocolate Cake” recipe, it’s BETTER!
You can find an updated recipe for this vanilla bean pound cake in my cookbook Zoë Bakes Cakes.Read More