valentine’s day was yesterday. it was our first as a married couple! to commemorate the day, i baked my hubby a heart-shaped german chocolate cake, one of his favorite desserts.

source

cake

• 1 4 oz. package baker’s german’s sweet chocolate
• 1/2 c water
• 2 c flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 c butter, softened
• 2 c sugar
• 4 eggs, separated
• 1 tsp vanilla
• 1 c buttermilk

1. preheat oven to 350°. cover bottoms of 3 9″-round cake pans with wax paper; grease sides of pans (i used pam with flour in it).
2. microwave chocolate and water in large microwaveable bowl on high 1 1/2 – 2 min. or until chocolate is almost melted, stirring after 1 min. stir until chocolate is completely melted.
3. mix flour, baking soda and salt; set aside.
4. beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. add egg yolks, 1 at a time, beating well after each addition. blend in melted chocolate and the vanilla. add flour mixture alternatively with the buttermilk, beating until well blended after each addition.
5. beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. gently stir into batter. pour evenly into prepared pans.
6. bake 30 min. or until toothpick inserted in centers comes out clean. immediately run small metal spatula around cake layers. cool in pans 15 min; remove layers from pans to wire racks. remove wax paper. cool cake layers completely. spread coconut-pecan filling and frosting between cake layers and onto top of cake.

coconut-pecan filling and frosting

• 4 egg yolks
• 1 can (12 oz.) evaporated milk
• 1 1/2 tsp vanilla
• 1 1/2 c sugar
• 3/4 c butter
• 7 oz. coconut
• 1 1/2 c chopped pecans

1. beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. remove from heat.
2. add coconut and nuts, mix well. cool.

enjoy!

found this delicious recipe on the back of a bag of coconut and the result was pretty delicious.  they taste like little almond joys!

• 5 1/3 c coconut
• 2/3 c sugar
• 6 tbsp flour
• 1/4 tsp salt
• 4 egg whites
• 1 tsp almond extract

1. mix coconut, sugar, flour, and salt in large bowl until the coconut is evenly coated.  stir in egg and almond extract until well blended.  drop by well rounded tablespoonfuls onto a non-stick baking sheet.
2. bake at 325° for 20 min. or until edges of cookies are golden brown.  immediately remove from cookie sheets to wire racks.  cool completely.

to make them extra delicious, dip them in chocolate!

1. melt one cup of chocolate chips in a ramekin.  dip macaroons  halfway in chocolate, scrape excess chocolate off the bottom.  place on wax paper lined cookie sheet, refrigerate until chocolate is hardened (30 min.)

enjoy!