Description
A clever twist on traditional German chocolate cake that creates its own coconut-pecan topping while baking, saving time and effort without sacrificing authentic flavor.
Ingredients
For the Coconut-Pecan Bottom (becomes topping):
¼ cup (½ stick) unsalted butter
⅔ cup packed brown sugar
1 cup sweetened flaked coconut
¾ cup chopped pecans, lightly toasted
For the Chocolate Cake:
1½ cups all-purpose flour
1 cup granulated sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
⅓ cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F. Generously grease a 9-inch round or square cake pan.
Melt butter and pour into prepared pan. Sprinkle brown sugar evenly over butter, then layer coconut and pecans on top. Press down lightly to create an even base.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
Make a well in center of dry ingredients and add buttermilk, oil, vinegar, and vanilla.
Stir until just combined with no dry streaks remaining. Batter will be relatively thin.
Gently pour cake batter over coconut-pecan mixture in pan, being careful not to disturb bottom layer.
Bake for 30-35 minutes, until a toothpick inserted in center comes out with a few moist crumbs.
Allow cake to cool in pan for exactly 5 minutes, then place serving plate over top of pan and carefully invert cake. Leave pan in place for about 30 seconds to allow topping to release, then lift pan away.
Serve warm or at room temperature.
Notes
Toast pecans at 350°F for 8-10 minutes before using for best flavor
The 5-minute cooling period is critical for successful flipping
Be extremely generous when greasing the pan
For extra insurance against sticking, use parchment paper in bottom of pan
Cake is best enjoyed the day it’s made but can be stored covered at room temperature for up to 2 days
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg
Keywords: german chocolate upside down cake recipe, easy german chocolate cake, self-frosting german chocolate cake, one-pan german chocolate cake, quick german chocolate cake