The name of this chocolate and coconut cake has nothing to do with the country, but rather a chocolate maker named Samuel German who developed the dark baking chocolate used for this dessert. For our version we bake the light cocoalike cake in a 13-by-9-inch baking dish and cut it into 3 sections that are sandwiched with a sticky coconut filling. Once assembled, frost it with vanilla buttercream and serve for a special birthday or holiday gathering.
What to buy: Baker’s German’s Sweet Chocolate is a sweetened baking chocolate that’s a bit sweeter than semisweet, and can be found in the baking aisle of most grocery stores. Don’t confuse it with other Baker’s chocolate products, which can be bittersweet or unsweetened.
Unsweetened coconut flakes have a great texture and really make this cake. Look for them in natural food stores or in the natural food aisle of most grocery stores.
Game plan: You’ll need to make the Vanilla Buttercream Frosting before you begin.
For the filling: