Prepare a Bundt pan by spraying the inside of the pan with a baking spray containing flour (you can find this spray in the baking aisle at your grocery store). This step is so important if you want your cake to slide out of the pan! Set aside.
In a large bowl sift together the flour, sugar, cocoa, baking soda, baking powder and salt.
In a separate bowl whisk together the yogurt, milk, eggs, vanilla, coffee and vegetable oil.
Add the egg mixture to dry ingredients, and mix on medium speed for about 2 minutes.
Pour the batter into the prepared Bundt pan. Gently tap the pan on the countertop a few times to remove air bubbles.
Bake for 50-60 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
When done, let the cake cool in the pan for about 15 minutes before removing the cake.
Once your cake has cooled, place a serving plate over the top of the cake, then holding the plate tightly to the pan, invert the cake over and the cake should slide out onto the plate. Gently remove the pan.
Coconut Pecan Frosting:
To prepare the frosting, whisk together the evaporated milk, sugar, egg yolks, butter and vanilla until creamy and smooth.
Then in a saucepan over medium heat, whisk until the mixture is thickened. This should take about 10 to 15 minutes. The mixture should have the consistency of softly thickened caramel…it shouldn’t be too thick. **Make sure to whisk the mixture constantly so the eggs don’t scramble. It’s very important that you do this! Constant whisking until thickened!**
Once the mixture is thickened, stir in the coconut and chopped pecans.
Cool until the frosting is thick enough to spread.
Putting the cake together:
When the cake is cool, slice it horizontally with a serrated knife. Aim a little higher than half way up. See the pictures above for guidance.
Using 2 hands (you can even get someone to help you), place the top half of the cake onto a plate.
Spread 1/3 (or more if you want a lot of frosting in the middle) of the frosting on the bottom half and place the top half back on the frosted cake.
Spread the remaining 2/3 of the frosting on top.
Serve and enjoy!
The frosting recipe is from the cookbook, Bundt Cake Bliss by Susanna Short
Keywords: German chocolate cake, pecan frosting, chocolate cake