German Chocolate Cake with Californian Fig, Coconut and Toasted Pecan Frosting

andrew@bytejockeyz.comDesserts, Recipes

German Chocolate Cake with Californian Fig, Coconut and Toasted Pecan Frosting

Easy German chocolate cake is a classic. Adding California Figs to coconut pecan frosting contributes a chewy bite to the crunchy texture.
Nutrition
Servings 24 servings

Ingredients

Cake:

  • 18 1/4 ounces German Chocolate Cake Mix
  • water check package label for amount
  • 3 eggs large
  • vegetable oil check package label for amount

Fig-Coconut Topping:

Instructions

  • Follow package directions to heat oven, grease two 8-inch round cake pans and prepare cake batter with water, eggs and oil. Bake and cool as directed. For frosting, in medium saucepan combine figs, sugar, butter and cream. Stir over medium heat until mixture comes to a simmer. Simmer 1 minute, stirring constantly. Stir in coconut and pecans. Spread warm frosting on top of cake layers, dividing evenly. Place one layer at a time on a baking sheet or heatproof pan. Broil 4 to 5 inches from heat for 15 to 30 seconds, or until frosting bubbles, watching constantly. Remove from oven. Repeat with second layer. Cool. Transfer cake layers to serving plates to serve.

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