German Chocolate Paradise Cake (Printable Version)
Rich chocolate layered with pineapple, coconut, and pecans creates a moist, tropical-flavored dessert perfect for gatherings.
# Ingredients:
→ Cake Base
01 -
300 g yellow cake mix, dry
→ Filling and Toppings
02 -
425 g canned crushed pineapple in juice
03 -
200 g German chocolate frosting, with real cocoa
04 -
80 g chopped pecans, lightly toasted
05 -
60 g unsweetened shredded coconut
06 -
115 g unsalted butter, cold and sliced
# Steps:
01 -
Preheat oven to 175°C and lightly grease a 23x33 cm (9x13 inch) baking dish to ensure easy removal of the cake.
02 -
Spread the entire can of crushed pineapple, including juices, evenly across the bottom of the prepared baking dish to create a moist base layer.
03 -
Drop spoonfuls of German chocolate frosting over the pineapple layer allowing some pineapple to remain visible; this will create pockets of gooey richness after baking.
04 -
Sprinkle the dry yellow cake mix evenly over the pineapple and frosting layers without stirring, preserving distinct layers for texture contrast.
05 -
Evenly scatter the chopped pecans and shredded coconut over the cake mix, forming a crunchy and aromatic crust.
06 -
Distribute cold slices of unsalted butter over the top layer to promote caramelization and help the cake set while baking.
07 -
Bake in the preheated oven for 45 to 50 minutes until the top is deeply golden and edges are bubbling, emitting a rich chocolate and coconut aroma.
08 -
Allow the cake to cool for at least 15 minutes to set properly before cutting into squares; serve warm or at room temperature, optionally with vanilla ice cream.
# Notes:
01 -
For best flavor, use real unsalted butter and avoid stirring layers to maintain distinct textures.
02 -
The cake stays moist up to three days covered at room temperature; refrigerate for longer storage.