German chocolate cake with coconut-macadamia frosting from The Bon Appétit Cookbook (page 507) by Barbara Fairchild and Bon Appétit Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • breakthroughc on March 21, 2021

    This is a new favorite. When my friend asked for a German Chocolate Cake for her birthday I wasn't thrilled. Most have a sickenly sweet frosting. This cake was so moist and the frosting is not too sweet at all. My husband will probably be asking for this cake when his birthday comes around. I pulled my cakes after 32 minutes and they were perfect. A note of caution - the recipe doesn't make a generous amount of frosting. It was barely enough to frost the cake. I was glad I had measured out the 1/2 cup for between the layers.

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