coconut-free german chocolate cake

Recipe by
raymond spencer
st bernard, LA

Do you love German chocolate cake but hate coconut? I created this recipe without the flaked coconut.

yield 10 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For coconut-free german chocolate cake

  • CAKE
  • 2 c
    milk chocolate chips
  • 1
    package Swiss chocolate cake mix (18.25 oz)
  • 4 Tbsp
    chocolate syrup
  • 1 c
    cold fat-free milk, divided
  • 1/3 c
    vegetable oil
  • 3
    whole eggs
  • 3/4 c
    malted milk powder
  • FROSTING
  • 1 tube
    frozen whipped topping, thawed
  • 8 oz
    cream cheese, softened
  • 3/4 c
    cold fat-free milk
  • 1/2 c
    plain Greek yogurt
  • 1 1/4 c
    almond butter
  • 2 tsp
    coconut extract
  • 1 c
    chopped honey-roasted peanuts

How To Make coconut-free german chocolate cake

  • 1
    Preheat oven to 350 degrees F.
  • 2
    To make the cake, coat two 8-inch round cake pans with cooking spray. Add chocolate chips between the cake pans.
  • 3
    In a large bowl, combine the cake mix, chocolate syrup, milk, vegetable oil and eggs. Beat at medium speed for 3 minutes. Add malted milk powder and beat again at low speed for 35 seconds until blended.
  • 4
    Pour into the prepared cake pans.
  • 5
    Bake for 25 minutes or until a toothpick inserted the center comes out clean. Cool completely for 10 minutes.
  • 6
    To make the frosting, combine whipped topping, cream cheese, milk, Greek yogurt, almond butter, and coconut extract in a medium bowl; mix well. Stir in chopped nuts; whisk together until blended.
  • 7
    Refrigerate for 2 hours.
  • 8
    Place a first cake onto a serving plate. Spread half the frosting evenly over top. Place a second cake on top and spread remaining frosting on the sides and top of the cake.
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